Pumpkin Snickerdoodle Cookies

Ingredients & Measurements:
1 cup (2 sticks/230g)  unsalted butter, room temperature
¾ cups (165g) of granulated sugar
¾ cups (130g) brown sugar
2 eggs, room temperature
3 tbsp. (40g) pumpkin puree
1 tsp. (4g) vanilla extract
2 ¾ (430g) cup of flour
2 tsp. (9g) cream of tartar
1 tsp. (5g) baking soda
1 tsp. (5g) salt

Topping:
2 Tbsp (24g) granulated sugar
2 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
¼ tsp. ginger
⅛ tsp. salt

Directions:
Step 1: Make the Cookie Dough
Preheat oven to 350 degrees F.
In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. In a large bowl, beat the butter for a minute with a hand mixer. Add the sugars to the butter and cream together for 2-3 minutes. Add eggs and mix in. Add pumpkin and vanilla and mix to combine. 

Add the flour mixture to the butter mixture in 3 batches, mixing just until flour has been absorbed, do not overmix. Cover the mixing bowl with plastic wrap and allow the dough to chill in the refrigerator for at least 30 minutes. You can make this ahead and let it chill in the refrigerator for 3 days.

Step 2: Make Sugar Spice Topping
In a small bowl combine the 2 Tbsp. of granulated sugar, cinnamon, cloves, nutmeg, ginger, and salt. Scoop out cookie dough using an ice cream scoop. Roll dough into a round ball, roll the ball of dough around in the sugar and spice mixture and place on a parchment lined baking sheet. 

Step 3: Chill Cookies
Only place 6-8 cookies on each sheet, leaving enough space in between each cookie because they will spread while baking. Place the cookie sheet in the freezer for 5 minutes to chill dough and cookie sheet. 

Step 4: Bake Cookies
Bake cookies for 12 minutes, just until golden brown. Remove cookie sheet from oven and allow the cookies to rest on the pan for 3-5 minutes, then transfer to a cooling rack. 

**TIPS**
Store baked cookies in an airtight container on the counter for 3 days. You can make this dough ahead of time and freeze it, be sure to thaw dough in the refrigerator a few hours before you want to use it. Give the cookie dough a quick mix before scooping out.