Instructions:

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined.

In another bowl, cream together the softened or melted butter, granulated sugar, and brown sugar until fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until smooth.

Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the dough.

Cover the dough and chill it in the refrigerator for at least 30 minutes to 2 hours. This helps the flavors meld and prevents spreading during baking.

In a small bowl, combine the sugar and cinnamon for the coating. Once the dough is chilled, scoop out portions of the dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.

Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for about 10-12 minutes or until the tops are set and slightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For added depth of flavor, consider browning the butter before mixing it with the sugars. This small step can elevate the taste of your cookies considerably.

Additionally, you can experiment with the amount of pumpkin pie spice based on your preference for spice levels. Remember to store the cookies in an airtight container to maintain their soft and chewy texture, and enjoy them within a week for the best flavor!