Pumpkin Spice Snickerdoodles

The Pumpkin Spice

Ingredients

• 1 Tbsp. ground cinnamon
• ¾ tsp. ground ginger
• ½ tsp. ground nutmeg
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves

Instructions

1. In a small bowl, stir together all ingredients.

The Cookies

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 1 tsp. kosher salt
• 12 Tbsp. unsalted butter, softened
• 1 cup light brown sugar
• 2 large egg yolks
• ⅓ cup canned pumpkin purée
• 2 tsp. vanilla extract
• ¼ cup sugar (for rolling)

Instructions

1. Make the pumpkin spice.
2. Place oven racks at top 1/3 and bottom 1/3 positions. Preheat oven to 350ºF.
3. In a medium bowl, whisk together the flour, 1 tablespoon of the pumpkin pie spice, the baking soda, cream of tartar, and salt.
4. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
5. Add the egg yolks to the butter mixture and continue beating, scraping down the bowl and mixer occasionally, until completely incorporated, then beat in the pumpkin purée and the vanilla.
6. Add the flour mixture and continue mixing just until combined.
7. Mix the remaining pumpkin spice mix into the 1/4c sugar.
8. Line two large baking sheets with parchment paper or silicone mat. Scoop and roll the dough into balls (about 1 tablespoon or so per ball), then roll each ball in the pumpkin spiced sugar before placing on baking sheets.
9. Bake the cookies, rotating and switching the top and bottom sheets halfway through, until puffed and lightly golden but still soft, 12–14 minutes. Cool slightly, then transfer to a wire rack to cool completely.

Notes

• Makes about 36 cookies.
• The original recipe recommended scooping 2T for each cookie - and said to expect 20 cookies.
• The original recipe also recommended chilling the scooped dough before rolling in the sugar. This seems unnecessary, at least in wintertime Northwoods baking.