Someone's In The Kitchen With Nana!

Someone's in the kitchen with Nana, someone's in the kitchen I know -oh-oh-oh, someone's in the kitchen with Nana, stirring in the mixing bowl! (with much apologies to whoever wrote the original nursery rhyme!)

With a preschool nursery rhyme DVD playing in the background, grandchild #3 and I made cookies this morning. The cookie-making process took a lot longer than usual as we had to run to the TV to sing and dance to her favorite songs (Ring-Around-The-Rosy, ABC Song, 5 Little Monkeys).  She wanted to "help" so flour was spilled, her pajamas were a cinnamon mess and dishwashing water was sloshed everywhere. Like most grandmothers, I'm much more relaxed with my grandchildren than I was with my children. She was the only thing on my agenda this Saturday morning and the memories made far exceed the messes!

We've always loved Snickerdoodles. They are easy to make,  use ingredients normally stocked in the pantry.  This pumpkin variation is quite good and a great fall treat.

Pumpkin Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice ***
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Preheat the oven to 400 degrees.  Line baking sheet(s) with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.

Using a mixer, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the egg and beat at medium speed until combined, about 30 seconds.  Add the pumpkin puree and beat at medium speed until combined, about 30 seconds.  Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Combine the remaining 1/4 cup sugar and cinnamon in a shallow bowl.  Roll a heaping tablespoon (I use a small ice cream scoop) into a 1 1/2-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet(s), spacing the balls about 2 inches apart.

Bake the cookies, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes.  Cool the cookies on the baking sheet about 5 minutes; transfer to a wire rack and cool to room temperature.

Note:  The dough is a little sticky, refrigerating for an hour or so will be less messy.

*** I make my own pumpkin pie spice.

Pumpkin Pie Spice

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
 

Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.