In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Whisk until combined.

In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy.

Add 1 large egg yolk, 1 teaspoon of pure vanilla extract, and ¾ cup of pumpkin puree, mixing until well incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

In a small bowl, mix together ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon.

Scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture and space them about 2 inches apart on the baking sheets.

Bake the cookies for 10 to 13 minutes until the edges are set but the centers remain soft. Let cool for about 10 minutes before transferring to a wire rack.