For a little while now, I’ve toyed with the idea of introducing guest blogger posts. I think it’s a really nice way for my readers to get to see the blogs of some of the people who inspire me! The first person I pestered for a post was Christine from Mavy May Designs and she sent me a lovely little recipe that’s perfect for my AW lusting.
Hi all you Raspberry Kitsch readers! My name is Christine and I blog over at Mavy May Designs. When Hannah asked me if I would do a guest post I was pretty excited. I have never done a guest post before so this is my first! I figured since fall is coming and I’ve recently been obsessed with anything pumpkin that these Pumpkin Snickerdoodles would be perfect to share with you all.
What you will need:
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 large egg
2 tsp vanilla extract
In bowl beat together butter and sugars until well mixed. Next beat in pumpkin, then add the egg and vanilla extract. Lastly add in the rest of the dry ingredients and mix well. Once mixed cover and refrigerate for one hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Next you well have to mix the coating for the cookies in a small bowl.
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Next roll dough into 1 – 1 1/2 inch balls then roll the dough ball into the sugar coating. place on lined baking sheet leaving a couple inches between each one. Once you have them all one the baking sheet, take a glass with a flat bottom and moisten with water. Dip the glass into sugar coating and use it to flatten the dough balls. Bake 10-12 minutes and let cool.
Thank you Hannah for letting me taking over your space for the day! I hope you all will enjoy your own Pumpkin Snickerdoodles. Thanks!!