Pumpkin Pillows Recipe

Name: Pumpkin Pillows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PILLOWS:; 1 cup Butter, Softened; 2 cups Brown Sugar, Packed; 2 whole Eggs; 2 cups Fresh/Canned Pumpkin OR Shredded Zucchini; 1 teaspoon Vanilla; 3-1/2 cups White Whole Wheat Pastry Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 teaspoon Cinnamon, Ground; 1/2 teaspoons Cloves, Ground; 1/2 teaspoons Ginger, Ground; _____; FOR THE CREAM CHEESE FILLING:; 1 package Cream Cheese (8 Ounces); 1/2 cups Butter, Softened; 1 cup 10x Sugar; 1 teaspoon Vanilla

Servings: persons

FOR THE PILLOWS:
1 cup Butter, Softened
2 cups Brown Sugar, Packed
2 whole Eggs
2 cups Fresh/Canned Pumpkin OR Shredded Zucchini
1 teaspoon Vanilla
3-1/2 cups White Whole Wheat Pastry Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon, Ground
1/2 teaspoons Cloves, Ground
1/2 teaspoons Ginger, Ground
_____
FOR THE CREAM CHEESE FILLING:
1 package Cream Cheese (8 Ounces)
1/2 cups Butter, Softened
1 cup 10x Sugar
1 teaspoon Vanilla

1
["For the pillows:", "Cream butter, sugar, and eggs. Blend in pumpkin and vanilla. Stir dry ingredients together and add to the sugar mixture. Drop by muffin-scoopfuls onto parchment-lines cookie sheets. Bake for 10 minutes at 400F, or until edges are barely browned and center is barely cooked. You do NOT want to over-bake these. As long as they are not gooey in the middle, they will finish setting up on the cookie sheet after they are removed from the oven. Let cool completely on cookie sheet before filling.", "Filling:", "Whip filling ingredients together. Spread the filling between two pillows.", "Serve or wrap and store in the fridge for a week or two (they'll never last that long). I've even had good success freezing them for a short period of time, as long as they were properly wrapped to protect from ""frostbite.""

1770

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE PILLOWS:, 1 cup Butter, Softened, 2 cups Brown Sugar, Packed, 2 whole Eggs, and more.

Yes, Pumpkin Pillows falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Pillows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions