How to Make Chewy Pumpkin Snickerdoodles

• In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt until well blended.
• In a large mixing bowl, beat the softened unsalted butter with granulated and light brown sugars until light and fluffy. Add the large egg yolk and pure vanilla extract, mixing until combined. Gently fold in the pumpkin puree.
• Gradually add your dry mixture to the wet ingredients. Stir gently until just combined.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
• Roll the chilled dough into small balls, then coat each ball in the cinnamon-sugar mixture.
• Bake the cookies for 10-13 minutes, until the edges are golden brown but the centers are still soft.