Pumpkin Pizzelle - cooking recipe

Ingredients
    2 3/4 cups all-purpose flour
    1 tablespoon ground cinnamon
    2 teaspoons baking powder
    2 teaspoons pumpkin pie spice
    1 teaspoon ground nutmeg
    1 teaspoon ground allspice
    1 cup white sugar
    3 eggs, room temperature
    1/2 cup butter, melted and cooled
    1 1/2 cups canned pumpkin puree
    1 teaspoon vanilla extract
Preparation
    Preheat pizzelle iron according to manufacturer's instructions.
    Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice together in a bowl.
    Beat sugar and eggs together in a bowl using an electric mixer. Add butter; beat until blended. Add pumpkin puree and vanilla extract; beat until blended. Add flour mixture and mix on medium speed until smooth batter forms.
    Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle. Remove cookies from the pizzelle press by lifting gently with a fork or spatula; cool on waxed paper.

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