In mixing bowl or stand mixer beat butter on medium-high for 30 seconds. Add sugar, brown sugar, pumpkin pie spice, baking soda, salt, and cream of tartar. Beat until combined and scrape the sides of the bowl if needed.
Beat in pumpkin puree, egg, and vanilla until combined.
Add in flour and beat until just combined. Don't overmix.
Cover and chill the dough for 1 hour.
Preheat oven to 375℉
Mix the cinnamon and sugar in a small bowl for rolling the dough balls in.
Use a cookie scoop and scoop dough balls. Roll dough balls in cinnamon and sugar mixture. Place 2 inches apart on a cookie sheet lined with parchment paper.*I use a standard #40 cookie scoop. Bake for 10-11 minutes until edges are golden. If making jumbo cookies bake for 12-13 minutes, but as always watch your cookies because ovens vary!*I know this will vary, but I find 10 minutes and 30 seconds is perfect in my oven. If they are slightly underbaked 10 minutes in my oven they will be more flat, dense, and chewy when cool and if I go 10 minutes and 30 seconds to 11ish minutes they are more poofy when cool. They are soft and delicious either way! Move cookies to a cooling rack and enjoy!Notes
