Preparation

• Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
• In a bowl, whisk together all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt until combined.
• In a stand mixer, beat together the softened unsalted butter and white sugar until light and fluffy (about 2-3 minutes).
• Mix in the large egg and pumpkin puree, ensuring everything is well incorporated.
• Gradually blend in half of the dry mixture, mixing until just combined, then add the remaining half.
• Wrap the dough in plastic wrap, shape into a disc, and refrigerate for about 2 hours.
• Roll the chilled dough into 1-tablespoon balls and coat in the cinnamon sugar mixture before placing on baking sheets.
• Bake for about 12 minutes, until tops crack and centers spring back when pressed.
• Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.