• Guest Post: Pumpkin Snickerdoodles from In The Pink and Green

Guest Post: Pumpkin Snickerdoodles from In The Pink and Green

While Brice and I are off exploring Japan, I asked my good friend Jane to do a guest post! I know you will love it. – Hello all you lovely Bakery Bingo readers! My name is Jane and I blog over at =&0=&, which is my little space to share about everything from Portland restaurants to my favorite beauty products to pictures of my goofy dog. While Erin and her husband are off having an amazing adventure in Asia, she asked me if I could pop in and share something with you all, and given the name of this blog, I thought it was only fitting that I share a recipe for some sort of baked good!


It seems like every fall, people seems to go absolutely crazy over all things pumpkin-flavored, and I myself am totally guilty of doing it too. Plus with the weather cooling down, it’s just a really fun time of year to get in the kitchen and bake something sweet. And so I’m here to tell you that you need to make these pumpkin snickerdoodles! They are so pillowy soft with just the right hint of pumpkin flavor! To me a snickerdoodle with all its cinnamon sugary goodness is such a perfect fall cookie anyway, and adding pumpkin to the mix only makes it that much better. You’re going to want to make these, trust me.   Pumpkin Snickerdoodles Recipe Source: Recipe Girl Ingredients


1 cup (2 sticks) salted butter, at room temperature

1 cup granulated white sugar

1/2 cup light brown sugar

3/4 cup pure unsweetened pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon


1/2 cup granulated white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

=&2=& 1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients. 2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. 3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm. 4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl. 5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls. 6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

These cookies are super simple, incredibly fluffy, and the perfect treat for a chilly afternoon. Make a batch today, you’ll be so happy you did!

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Sabbatical Update: Japan Highlights

Hello from Japan!


Brice and me in front of the Golden Temple in Kyoto

We are on week #2 of our sabbatical adventures. I am attempting to write this post on an iPad and it is really finnicky with the photos so apologies there aren’t more!

We are currently in Nagoya, the country’s third largest city, after having spent 4 nights in both Tokyo and Kyoto. Japan has been great so far. We have had a lot of fun, exploring, touring with my brother and his wife, staying out late and of course eating a lot of delicious food. Here are a few highlights and learnings from the trip so far.

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Lang Baan Thai Kitchen

6 SE 28th Ave, Portland • langbaanpdx.com • 971.344.2564

Hours: 5 weekly seatings – Thurs 6pm; Fri & Sat 6pm and 8:30pm

So it is official. We are in Japan and on sabbatical. It is really happening! More to come on our adventures here soon. If you don’t already, follow me on Instagram for more real-time photos of our trip! I also have a fun hashtag #MckAsia.


I guess it seems fitting that I writing this post for you on Lang Baan while in Asia (soon to be in Thailand). And also fitting that this is totally a belated post (since I went there in September) as it was a belated birthday party for my friend (her birthday was in July).

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