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.

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

Mix in the egg yolk.

Add pumpkin and vanilla extract. Again, mix until just combined. Scrape down the sides of the bowl if necessary.

Slowly, add in dry ingredients, then mix until combined. Cover the bowl with plastic wrap and chill for one hour.

Ten minutes before removing dough from the refrigerator, preheat oven to 350° F. Line baking sheet with parchment paper.

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.

Set ball of dough on prepared baking sheet. Repeat with remaining dough spacing cookies 2-inches apart.

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.

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