Pumpkin Snickerdoodle Cookies
INGREDIENTS
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3cups (375 g) all-purpose flour
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3 tspcornstarch
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1teaspoon cream of tartar
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1teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 teaspoonground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1cup (200 g) granulated sugar
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3/4cup (175 g) packed light brown sugar
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1cup (226 g) unsalted butter, softened
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1large egg yolk
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3/4cup (185 g) canned pumpkin puree
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1 1/2teaspoon vanilla extract
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1/4cup (50 g) granulated sugar
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1 tablespoon ground cinnamon
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