PUMPKIN SNICKERDOODLES

Ingredients

2 c. all-purpose flour

1 tsp. kosher salt

1 tsp. pumpkin pie spice

3/4 tsp. baking soda

1/2 tsp. cream of tartar

2 sticks unsalted butter, melted and slightly cooled

1 c. light brown sugar, packed

2 large eggs, at room temperature

1/2 c. pure pumpkin puree

1 Tbsp. vanilla bean paste

1/4 cup granulated sugar

2 tsp. pumpkin pie spice

Preparation

Line 3 rimmed baking sheets with parchment. Whisk flour, salt, pumpkin pie spice, baking soda and cream of tartar in a medium bowl. Set aside. Whisk butter and brown sugar in a large bowl until well combined. Add eggs one at a time, mixing until just incorporated. Whisk in pumpkin puree and vanilla. Scrape down sides of bowl with a rubber spatula. Add flour mixture and fold with spatula until just combined (the dough should be soft and sticky). Scoop 1½ tablespoon-size balls of dough onto the prepared baking sheets, about 10 per sheet. Refrigerate until firm and just chilled through, about 30 minutes. Position rack in center of the oven and preheat to 375ºF. In clean, dry, medium bowl, whisk together granulated sugar and pumpkin pie spice. Roll dough balls in the sugar/spice, making sure they’re fully and generously coated. Place dough balls about 2” apart on prepared baking sheets. Bake one sheet at a time until cookies have puffed slightly and are golden brown and set at the edges, about 10-12 minutes. Cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.