Pumpkin Snickerdoodles {Guest Post for Busy Bee!}

Is it seriously NOVEMBER 1st, already?!

I put Christmas music {Amy Grant, holla} in my car this morning..

Where has the time gone?

I think I may still be stuck back in August somewhere.

I know I promised a Halloween recap today, but I haven't had time to upload the pics since last night was trick or treat and we were busy passing out candy to all our little kiddies in our neighborhood. Was it just me or did all the kids start really early this year?

Here's Billy and Rocky passing out candy.

Rocky is totally eyeing that candy.

I tell Billy I don't like passing out the candy, even though I do, I just like to watch him do it more.  Watching him interact with all the kids is just too cute and I'd rather sit there and watch him, while stealing some candy in the meantime.

How many men are willing to hold their 7 lb Pomeranian who's dressed up as a bee to pass out candy to all our neighbors and actually ENJOYS it? That man right there. He is hilarious to watch...he calls all the little boys "big guy", so he will say things like, "hey big guy", or "what's up big guy?" and "see ya big guy"
...I find it so comical & cute. No?

Today I'm guest blogging for my girl Kristin

sharing some wedding advice & my favorite pictures from our wedding!

Won't you go visit over there for me?!

here's a sneak peak.

sigh.

 can we rewind to that day?!

Kristin is getting married in 4 days so go give her some love, ladies.

Congrats Kristin!!!!!!

You are going to be a gorgeous, gorgeous bride.

Anyway, some of you Beth have been asking me for the pumpkin snickerdoodles recipe I made last week, so today I'm going to share that with you!

Halloween may be over..but it's never to late to indulge in some of these cookies.

They are heavenly.

Pumpkin Snickerdoodles

from: Annie's Eats

Yield: about 3-4 dozen cookies

Ingredients:

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract 

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Now, pop on over to Kristin's blog to see what I had to say about planning a wedding...the good and the bad!

go here :)

thanks y'all!!