Fluffy Pumpkin Snickerdoodles

[{"selector":"#anim-b01f1292-cea9-4d6f-b205-2b99161fedf8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] baking PUMPKIN SNICKERDOODLES IF YOU GIVE A BLONDE A KITCHEN

[{"selector":"#anim-3d89505f-17c4-462b-89be-4fc2adac2453 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined. Set aside.

[{"selector":"#anim-827e279c-a85d-42f6-9091-2861e72ecc74","keyframes":{"transform":["translate3d(123.13168%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Next, in the bowl of stand mixer (or using a hand mixer), beat together butter, granulated sugar and brown sugar on medium speed just until combined, about 30 seconds

[{"selector":"#anim-65507fcf-96b4-4fd1-a56c-1b04ec8d6e66","keyframes":{"transform":["translate3d(151.98018%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix in the egg yolk.

[{"selector":"#anim-d9146d7b-30dc-4ada-9a9b-09fdaf26f9a4","keyframes":{"transform":["translate3d(-120.47782%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add pumpkin and vanilla extract. Again, mix until just combined. Scrape down the sides of the bowl if necessary.

[{"selector":"#anim-411ddf88-2de2-4e3b-82f2-29c050809a50","keyframes":{"transform":["translate3d(119.59459%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Slowly, add in dry ingredients, then mix until combined. Cover the bowl with plastic wrap and chill for one hour.

[{"selector":"#anim-e6e7b4ca-f1f2-4954-9a33-11e97ac8cd61","keyframes":{"transform":["translate3d(-118.60465%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ten minutes before removing dough from the refrigerator, preheat oven to 350° F. Line baking sheet with parchment paper.

[{"selector":"#anim-eb5ef7f5-5ac9-4352-9e06-00f31af633a2","keyframes":{"transform":["translate3d(114.37500%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the cinnamon sugar coating: whisk together some granulated sugar with a couple teaspoons cinnamon. Scoop a generous tablespoon of dough and shape into a ball, roll dough ball in cinnamon sugar to evenly coat.

[{"selector":"#anim-c98e98be-15d2-4111-820f-f276bff70cd1","keyframes":{"transform":["translate3d(-116.88312%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Set ball of dough on prepared baking sheet. Repeat with remaining dough spacing cookies 2-inches apart.

[{"selector":"#anim-5cb79fa4-7d26-4904-836e-1c1cf7d0a374","keyframes":{"transform":["translate3d(117.82179%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bake in preheated oven 12 to 14 minutes or until cookies are set and edges are golden brown. Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

[{"selector":"#anim-3c823761-b042-449d-9804-4abfa4033df9","keyframes":{"transform":["translate3d(-113.93189%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] For more recipes, visit ifyougiveablondeakitchen.com!