Make pumpkin pie spice. Mix all the spices together, store leftovers in a airtight container.
In a medium bowl, whisk together flour, cornstarch, baking powder*, salt, cinnamon and pumpkin pie spice. Set aside.
In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until combined. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
Reduce the speed to low and slowly start adding the dry ingredients into the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance.
I like to pre-heat the oven to 190C (350F) when I'm finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper.
While you wait, you can make the snickerdoodle coating. Whisk together the sugar and 1 tbsp of pumpkin pie spice or just cinnamon.
Scoop a generous tablespoon of dough and shape it into a ball. Roll the ball in the snickerdoodle coating. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
Bake for around 12-14 minutes depending on the size of the cookies. I made 38 cookies and they needed 13 minutes. Cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
To freeze: make the dough into balls and freeze on a tray, once frozen, place in a ziplock bag. When ready to bake, take them out of the freezer and let them stand in room temperature while you pre-heat the oven. Coat in cinnamon-sugar. Bake for 13-15 minutes.
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!* A traditional snickerdoodle cookie has cream of tartar + baking soda as leavening. Cream of tartar provide tanginess and chewiness. Cornstarch also makes the cookies more tender, so I don't think it's necessary. However, if you have it on hand and want to use it, you can substitute the baking powder in this recipe with 2 tsp cream of tartar and 1 tsp baking soda.Adapted from: If You Give a Blonde a KitchenNutrition: Calories: 126 | Fat: 5.1g | Saturated Fat: 3.2g | Protein: 1.2g | Carbohydrate: 19.6g | Fiber 0.5g | Cholesterol: 18mg | Sodium: 68mg | Vitamin D: 4mcg | Calcium: 25mg | Iron: 1mg | Potassium: 64mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/soft-and-chewy-pumpkin-snickerdoodle-cookies/