Pumpkin Pie Pillows
These yummy pumpkin cookies get their name from their unique pillowy shape. Be sure to drizzle these easy cookies with browned butter glaze for extra sweetness.
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Pumpkin Pie Pillows
Directions
- Preheat oven to 400 degrees F. In a large bowl beat butter with a mixer on medium 30 seconds. Add next four ingredients (through salt) and beat until combined, scraping bowl as needed. Beat in pumpkin, egg, and vanilla. Beat in flour.
- Place dough in a decorating bag fitted with a 1/2-inch open star tip. Pipe 2-inch strips or "s" shapes onto an ungreased cookie sheet.
- Bake 6 to 8 minutes or until edges are firm but not brown. Remove; cool on a wire rack. If desired, brush or drizzle with Browned Butter Glaze. Let stand until glaze is set.
From the Test Kitchen
To Store
Layer cookies between waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Browned Butter Glaze
Directions
- For browned butter, in a small heavy saucepan cook and stir 1/4 cup butter over medium heat until melted. Continue cooking for 6 to 9 minutes or until butter turns golden, stirring frequently. Cool slightly. In a small bowl stir together the browned butter, 2 cups powdered sugar, and 2 tablespoons milk. If necessary, stir in additional milk (1 tablespoon), 1 teaspoon at a time, until glaze reaches drizzling consistency.
Nutrition Facts (Pumpkin Pie Pillows)
- Per serving:
- 108 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 21 mg chol. ,
- 96 mg sodium ,
- 12 g carb. ,
- 1 g fiber ,
- 3 g sugar ,
- 1 g pro.