Start by melting ½ cup of unsalted butter in a microwave-safe bowl. Heat it in short intervals, stopping to stir until fully liquid. Allow the butter to cool to room temperature.

In a mixing bowl, combine the cooled melted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar. Whisk together until smooth and creamy. Incorporate 1 cup of canned pumpkin and 1 teaspoon of pure vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cream of tartar, ½ teaspoon of baking soda, ¼ teaspoon of salt, and your chosen spices.

Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined.

Cover the mixing bowl and refrigerate the dough for about 30 minutes.

Prepare cinnamon sugar coating by mixing ¼ cup granulated sugar with 1 teaspoon of pumpkin pie spice.

Preheat your oven to 350°F (175°C). Scoop out two-tablespoon portions of dough and roll into balls. Roll in the cinnamon sugar coating and place on a lined baking sheet.

Bake in the preheated oven for 9-12 minutes until edges are slightly golden.

Once baked, let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.