Pumpkin Snickerdoodles

Directions

1. In a mixing bowl, whisk together 3 cups all-purpose flour, 1 1/2 tablespoons cornstarch, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or allspice for about 20 seconds, then set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer), cream together 1 cup unsalted butter at room temperature, 1 cup packed light brown sugar, and 2/3 cup granulated sugar until well blended.
3. Mix in 1 large egg yolk, then add 3/4 cup canned pumpkin (not pie filling) and 1 1/2 teaspoons vanilla extract. For a more orange color, you may add a drop of natural orange food coloring or a mix of yellow and a tiny bit of red. Scrape down the sides of the bowl.
4. With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
5. Spread the dough up the sides of the bowl, creating a well in the center for even chilling. Cover and refrigerate for 45 minutes to 1 hour.
6. During the last 15 minutes of refrigeration, preheat the oven to 350°F.
7. In a small bowl, whisk together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon.
8. Scoop dough using 2 tablespoons (34g each) and shape into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly, then place on parchment-lined baking sheets, spacing them 2 inches apart.
9. Bake for 12 to 14 minutes; they should look slightly underbaked, as they will continue to cook on the sheet. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.