Instructions:
- Whisk together the flour, baking soda, cream of tartar, salt, and all the ground spices (cinnamon, nutmeg, ginger, cloves) in a medium bowl. Set aside.
- In a large bowl or mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin puree and vanilla extract until just combined. Do not overmix.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined into a cohesive, slightly sticky dough.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
- While the dough chills, mix the ½ cup of sugar and 2 tablespoons of cinnamon in a shallow dish for the coating.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Scoop the chilled dough into balls (approx. 1.5 Tbsp size). Roll each ball gently but thoroughly in the cinnamon-sugar mixture, ensuring a thick, even coating.
- Place the coated balls 2 inches apart on the prepared baking sheets.
- Bake for 9–12 minutes. Cookies should look slightly puffed, edges set, but the centres should still look soft and slightly underdone.
- Let cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.