Recipes and Cooking Pumpkin Pie Pillows 2.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 50 mins Bake Time: 6 mins Total Time: 50 mins Servings: 32 Yield: 64 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened ½ cup granulated sugar 1 ½ teaspoon pumpkin pie spice ¾ teaspoon baking powder ½ teaspoon salt 1 cup canned pumpkin 1 egg 1 teaspoon vanilla 2 ¾ cup all-purpose flour 1 recipe Browned Butter Glaze (optional) Browned Butter Glaze ¼ cup butter 2 cup powdered sugar 2 tablespoon milk Directions Preheat oven to 400°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. Browned Butter Glaze 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. 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. Rate it Print Nutrition Facts (per serving) 108 Calories 6g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 108 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 21mg 7% Sodium 96mg 4% Total Carbohydrate 12g 4% Total Sugars 3g Protein 1g Vitamin C 0.3mg 2% Calcium 13mg 1% Iron 0.7mg 4% Potassium 32mg 1% Folate, total 21.5mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.