Chef John's Pumpkin Spice Snickerdoodles

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.

2 . Stage

Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.

3 . Stage

Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.

4 . Stage

Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.

5 . Stage

Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.

6 . Stage

Stir cinnamon and sugar together in a shallow bowl or plate.

7 . Stage

Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.

8 . Stage

Bake in preheated oven until browned, 10 to 12 minutes.

9 . Stage

Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.

10 . Stage

If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired. Chef John