Ingredients
3¼cupsall purpose flour
3½tspcornstarch
1tspcream of tartar
1tspbaking soda
½tspbaking powder
½tspsalt,heaping
1½tspground cinnamon
½tspground ginger
½tspground nutmeg
¼tspground allspice
1cupgranulated sugar
¾cuplight brown sugar,packed
1cupunsalted butter,softened
1large egg yolk
¾cuppumpkin puree,canned
1½tspvanilla extract
¼cupgranulated sugar
1½tspground cinnamon
Preparation
In a mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar, not until pale and fluffy, just to combine. Occasionally scrape down the sides and bottom of the bowl throughout the entire mixing process.
Mix in the egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.
Divide the dough in half and place each half in a bowl, cover with plastic wrap and chill for 45 minutes to 1 hour. *
Preheat the oven to 350 degrees F during the last 10 minutes of refrigeration.
In a small bowl, whisk together ¼ cup of granulated sugar with 1½ teaspoon of cinnamon.
Scoop the dough out into 2 even tablespoons at a time, running the measuring spoon against the side and edge of the bowl so it will slightly deflate the dough, twice per ball.
Shape into a ball, roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper-lined baking sheets, spacing the cookies 2-inches apart.
Bake in the oven for 12 to 14 minutes until slightly under-baked.
Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
