Pumpkin Peppermint Napoleons

This Pizzelle Pumpkin Napoleon recipe brings a delightful twist to a classic Italian dessert, blending the crisp, delicate texture of pizzelle cookies with the rich, seasonal flavor of pumpkin. Perfect for fall gatherings or special holiday occasions, these light, airy layers are filled with a smooth, spiced pumpkin meringue cream that perfectly complements the crunchy Pizzelle. The result is a beautiful, indulgent treat that’s sure to impress guests and satisfy any dessert lover. Whether you’re a fan of traditional Italian desserts or looking for a festive new creation, this Pumpkin Napoleon is a must-try! And our new White Chocolate Peppermint pizzelles take these stacked Napoleon-style desserts to a whole new level of holiday indulgence. Crispy, creamy, and full of peppermint cheer!

Ingredients:

  • 12 Reko Pizzelle White Chocolate Peppermint (or other flavor)
  • ½ cup unsweetened pumpkin puree, not a pumpkin pie filling
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • ¾ cup cold water
  • 1 ¼ cups sugar
  • 2 tbsp light corn syrup
  • Two ¼-oz packets unflavored gelatin
  • 3 large egg whites, at room temperature
  • ¼ tsp salt
  • 1 tbsp pure vanilla extract
  • Cinnamon for dusting

Directions:

  1. In small bowl combine pumpkin puree and spices. Set aside.
  2. Place sugar, corn syrup and 1/3 cup of the water in medium saucepan over medium heat, and bring to boil, stirring until sugar dissolves. Continue to cook mixture – without stirring (until it is 265˚F on candy thermometer, about 10 minutes), then remove from heat.
  3. While syrup is cooking, in microwave-safe bowl, sprinkle gelatin over remaining water and let sit for 5 minutes, until spongy, then heat in microwave 20 to 30 seconds.
  4. In separate large bowl, beat egg whites until foamy, add salt, continue beating until firm.
  5. Add the syrup, pouring it between the whisk and the side of the bowl. Add gelatin, and continue beating for 3 minutes, then beat in vanilla.
  6. Transfer one cup of whipped mixture into bowl with pumpkin puree. Fold in, then fold in the rest of the mixture.
  7. Place meringue mixture into piping bag, and pipe small mounds onto individual Pizzelles, let set for one hour. Assemble the Napoleons by stacking 3 Pizzelles on top of each other. Lightly dust with cinnamon. Serves 4.