Pumpkin Spice Snickerdoodles are the Perfect Fall Cookie - Master recipes

Ingredients

• For the cookies -
• 2 cups (240g) all-purpose flour -
• 1 1/2 teaspoons cream of tartar -
• 1 teaspoon pumpkin pie spice -
• 3/4 teaspoon baking soda -
• 1/2 teaspoon kosher salt -
• 3/4 cup (170g) unsalted butter, melted and cooled -
• 1/2 cup (120g) pumpkin purée -
• 1/2 cup (107g) light brown sugar -
• 1/2 cup (100g) granulated sugar -
• 1 large egg yolk -
• 1 teaspoon vanilla extract -
• For the pumpkin spice sugar mixture -
• 1/4 cup (50g) granulated sugar -