Pumpkin Snickerdoodles

Pumpkin Snickerdoodles 3¼ cups all-purpose flour 3½ tsp cornstarch 1 tsp cream of tartar 1 tsp baking soda ½ tsp baking powder ½ + ⅛ tsp salt 2 and ¾ tsp pumpkin pie spice 1 cup granulated sugar ¾ cup packed light brown sugar 1 cup unsalted butter, softened 1 large egg yolk ¾ cup canned pumpkin puree 1½ tsp vanilla extract For rolling: ¼ cup granulated sugar 1½ tsp ground cinnamon Whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice in a mixing bowluntil well combined. Set aside. In the bowl of an electric stand mixer or in a mixing bowl using a hand mixer, cream together butter, granulated sugar and brown sugar just until combined. Scrape down the sides of the bowl as needed with a spatula. Mix in egg yolk, then mix in pumpkin, then mix in vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until just combined. Divide dough in half and wrap with plastic wrap and chill for at least 1 hour or overnight (dough will be slightly sticky so the cinnamon sugar will stick when rolling.) Preheat oven to 350 degrees. In a small mixing bowl, mix together ¼ cup granulated sugar with 1½ tsp cinnamon. Scoop dough into balls about 2 even tablespoons each. Roll dough ball in cinnamon/sugar mixture to evenly coat then transfer to silicone baking mat or parchment paper-lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they will look soft, but will cook more while cooling). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.