Shabby Apple Giveaway Winner and Pumpkin Pillow Cookies

.  Hey everyone.  Happy Halloween!

Well...better late than never, right?

It's been a crazy time in my neck of the woods, so sorry for the lack of posts.  But some things just kind of zap the energy out of me, so blogging gets put on the back burner.  Good thing this is only a hobby!

Anywho, let's get into the fun stuff.  Remember that Shabby Apple Giveaway I had?  I'm sure you do.  Especially if you entered!  Well I'd say it's about time that I announce the winner of the $75 gift card.  So congratulations....

Yeny Flores!!

Okay, how exciting was that?!  I seriously love this.

And NOW let's get into even better things.  These cookies.

Pumpkin Pillow Cookies, to be exact.  And whew, I really can't say enough about these.  Except for the fact that I've made them several times in just the last month, they're THAT good.  

The 'pillow' part of the name really describes these cookies perfectly.  They're dense, yet soft, thick, fully spiced, and delicious.  That is all.

Oh, and they're topped with a perfect layer of smooth cinnamon cream cheese frosting.  UGH.  To die for.  Simple but not so simple at the same time.  Oh, the irony.

Maybe I'll make a batch right now.  Toast to the weekend!  .

My Notes:

• The cookies don't spread very much so you can put quite a number onto one cookie sheet.  Also, if you like your cookies not so thick, flatten them slightly like the directions indicate.  Otherwise the cookies will be really thick [my favorite!].
• Make sure the cookies are cooled before frosting, otherwise the frosting will melt and run right off.

From The Baker Chick

Ingredients:

Cookies:

2-1/2 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 c. butter, softened

1-1/2 c. sugar

1 c. pumpkin puree

1 egg

1 tsp. vanilla extract

Cinnamon Cream Cheese Frosting:

1/2 c. butter, softened

4 oz. cream cheese, softened

2 to 3 c. powdered sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

Directions:

1. Heat oven to 350°F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl; set aside.
2. In a medium bowl, cream together butter and sugar until creamy.  Add pumpkin, egg, and vanilla extract and beat until combined.  Mix in dry ingredients just until combined.  Drop cookie dough by round tablespoonfuls or using a 1-inch cookie scoop, about 1 inch apart.    Flatten slightly, if desired.
3. Bake 15 to 20 minutes or until cookies spring back slightly when touched.  Remove from oven to wire rack to cool completely.
4. For frosting, cream together butter and cream cheese until smooth.  Slowly add powdered sugar and mix until thick and creamy.  Add vanilla extract and cinnamon.
5. When cookies are cooled, frost cookies as desired.

Yield: 3 dozen cookies