Pumpkin Snickerdoodle Cookies

Ingredients:

Cookie

• 2 cups premium flour
• 1 teaspoon coarse salt
• 1 teaspoon pumpkin pie spice mix
• 3/4 tsp baking soda
• 0.5 tsp cream of tartar
• 220g unsalted butter, melted and cooled slightly
• 1 cup brown sugar
• 2 large eggs at room temperature
• 0.5 cups pumpkin puree
• 1 tbsp vanilla paste

Topping

• 1/4 cup granulated sugar
• 2 teaspoons pumpkin pie spice mix

Preparation:

1. Dough: Line 3 rimmed baking sheets with parchment paper.
   
   In a medium bowl, combine flour, salt, pumpkin pie spice, baking soda, and cream of tartar. Set aside.
2. In a large bowl, beat the butter and brown sugar until smooth. Add the eggs one at a time, mixing until fully incorporated. Stir in the pumpkin puree and vanilla. Use a spatula to scrape down the sides of the bowl. Add the flour mixture and fold in with a spatula (the dough should be soft and sticky).
3. Place 1.5 tablespoons of dough balls onto prepared baking sheets (about 10 per sheet). Refrigerate until set, about 30 minutes.
4. Position a rack in the center of the oven and preheat the oven to 190°C.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
5. ToppingIn a medium bowl, combine granulated sugar and pumpkin pie spice.
   
   Roll the dough balls in the topping, coating them completely. Place the dough balls on the prepared baking sheets, spacing them about 5 cm apart.
6. Bake one baking sheet at a time until the cookies are slightly puffed, golden brown, and set around the edges, about 12 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Store in a tightly sealed container for up to 3 days..