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- Pumpkin pillow cookies with brown butter frosting
Pumpkin pillow cookies with brown butter frosting
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Meet Dwight Eisenhower. He’s our new pet. We call him Ike for short (or Craig, or Randy, depending on who you ask…). He enjoys apples, being scratched, and sitting in people’s laps. Deighton and I just adopted him yesterday, and he’s been an absolute joy to have so far. I can’t wait to have guinea pig adventures with him, dressing him in felt hats, dinosaur costumes, etc! Slightly joking but mostly serious.
And he matches these fantastic pumpkin pillow cookies, which pretty much taste like clouds of pumpkin spice with a slightly nutty brown butter frosting. Which are so delicious that I may have to make a second batch.
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Units:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30mins
- Yield: 18 cookies
- Category: dessert
- Method: baked
- Cuisine: american
Pumpkin pillow cookies with brown butter frosting
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30mins
- Yield: 18 cookies
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
for the cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons coarse salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups packed light-brown sugar
- 2 large eggs
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
for the icing:
- 4 cups confectioners’ sugar, sifted
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1/4 cup plus 1 tablespoon evaporated milk
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 375ºF. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
- While the cookies are baking, put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
Recipe from Martha Stewart