Pumpkin Snickerdoodles

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3 cups (384g) all-purpose flour (spoon and level to measure)
1 1/2 Tbsp (11g) cornstarch
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
3/4 tsp ground nutmeg (preferably fresh grated)
1/4 tsp ground cloves or allspice
1 cup (200g) packed light brown sugar
2/3 cup (133g) granulated sugar
1 cup unsalted butter, at room temperature (reduce salt to 1/4 tsp if using salted butter)
1 large egg yolk
3/4 cup canned pumpkin (not pie filling)
1 1/2 tsp vanilla extract

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
Mix in egg yolk, then mix in pumpkin and vanilla extract (tip: If you want a more orange cookie then add some natural orange food coloring or yellow and a small drop of red). Scrape down mixing bowl.
With mixer set on low speed, slowly add in dry ingredients then mix until combined.
Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour.
Preheat oven to 350 degrees during last 15 minutes of refrigeration.
In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they’ll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Pumpkin Snickerdoodles#