Pumpkin Snickerdoodles

Ingredients

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 + 1/8 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract
• 1/4 cup granulated sugar

Directions

1. Add the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice to a mixing bowl, then whisk for 20 seconds. Put the bowl aside.
2. In an electric stand mixer bowl fitted with the paddle attachment, beat the butter with the granulated sugar and brown sugar just until blended, not until light and airy. If your paddle does not scrape as it mixes, pause now and then to scrape the sides and bottom of the bowl throughout the mixing process.
3. Beat in the egg yolk, then add the pumpkin and vanilla extract and mix again. Turn the mixer to low, add the dry mixture gradually, and mix only until the dough comes together.
4. Split the dough in half, place each portion in a bowl, cover with plastic wrap, and refrigerate for 45 minutes to 1 hour. The dough should be a bit sticky so the cinnamon sugar can grab on, but firm enough that you can roll it between your palms.
5. During the last 10 minutes of chilling, heat the oven to 350 degrees.
6. In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 tsp cinnamon.
7. Scoop 2 even tablespoons of dough for each cookie, dragging the measuring spoon along the side and edge of the bowl to gently compress the dough and measure evenly for each ball. Roll the dough into a ball, coat it all over in the cinnamon sugar, and set it on Silpat or parchment paper lined baking sheets, leaving 2-inches between cookies.
8. Bake for 12 – 14 minutes, until the cookies still look just a touch underdone, since they will continue setting after they come out of the oven. Leave them on the baking sheet for about 5 minutes, then move them to a wire rack to finish cooling.
9. The spice amounts listed here have already been doubled from the original recipe because several commenters wanted more spice flavor.