Pumpkin Snickerdoddles

I made these cookies because I love pumpkin and snickerdoddles so why not combine them into 1 cookie. I adapted the recipe from cookingclassy
3 1/4 cups flour
3 1/2 teaspoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup white sugar
3/4 cup packed brown sugar
1 cup butter softened
1 egg yolk
3/4 cup pumpkin puree
1 1/2 teaspoons vanilla extract

For Rolling
1/4 cup sugar
1 1/2 teaspoons cinnamon

1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice, set aside.
2. In another bowl, cream together the butter and sugars until combined.
3. Add in the egg yolk, pumpkin, and vanilla.
4. Slowly add the flower mixture.
5. Place in a separate bowl and let it chill for 45 minutes to an hour.
6. Preheat the oven to 350 degrees about 10 minutes before bringing out the cookie dough.
7. In a small bowl, combine the cinnamon and sugar
8. Scoop out dough into 1 1/2 to 2 inch balls. Coat evenly in cinamon sugar mixture and place on cookies sheet. 
9. Bake for 12-14 minutes. They should look slighly underbake as they will cook slightly as they are cooling. Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 more minutes. Eat and enjoy. Makes about 3 dozen.