Pumpkin Spice Snickerdoodles

Preheat oven to 350 degrees.

In a bowl, whisk together:

3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon all spice
1/2 teaspoon cloves
1/4 teaspoon nutmeg

In a stand mixer, using the flat beater attachment, cream until fluffy (scrape down the sides of the bowl a few times):

1 cup softened butter
1 1/4 cup sugar
3/4 cup brown sugar

To the creamed mixture, add:

1/4 cup milk
1 teaspoon vanilla
2 eggs (mix after each egg, scraping down the bowl)

Add flour mixture. Mix until just combined, scraping down the bowl as needed. (To avoid flour flying everywhere, at the beginning, turn the mixer on and off until ... the flour won't fly anymore.)

To make rolling sugar, in a small bowl, whisk together:

1/4 cup sugar
1 teaspoon cinnamon

Use a medium cookie scoop to form cookie, cover in rolling sugar. Place on a parchment paper lined cookie sheet.  Cook for 8-9 minutes. Let stand on the cookie sheet for 5 minutes after removing the sheet from the oven. Move to a cooling rack to cool completely.

Inspired by Chef John's Pumpkin Spice Snickerdoodles.