3 Cups all-purpose flour
2 Teaspoons cream of tartar
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon pumpkin pie spice
1/2 teaspoon Nutmeg
1 1/2 Cups sugar plus another 1/4 cup
2 Sticks unsalted butter, softened
1 Large egg
3/4 Cup pumpkin puree
2 Tablespoons ground cinnamon
HOW TO PREPARE:
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, mix together all dry ingredients. In a separate bowl, cream together the softened butter and 1 1/2 cups of sugar until fluffy. Beat in the egg. Add the pumpkin puree and mix thoroughly. Slowly add the dry ingredient mixture a little at a time until incorporated. Scrape down the sides of the bowl as necessary. Chill dough for 1 hour.
In a small, shallow bowl, mix together the remaining 1/4 cup of sugar and 2 tablespoons of cinnamon. Using a medium Cookie Scoop, scoop dough and place in sugar/cinnamon mixture. Roll to coat dough completely, place the ball on the cookie sheet. Space cookies about 2 inches apart.
Bake cookies for 9 minutes or until the edges and bottom start turning golden brown. Cool on cookie rack. Store in cookie jar or plastic container with lid.