Preheat the oven to 350 degrees F. Line the cookie sheets with parchment paper.

Add the large mixing bowl, add the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl. Whisk to combine.

Over an extra bowl or sink, wrap the pumpkin puree in several layers of paper towels and use them to squeeze the excess moisture out of the the puree. You may have to repeat this process 1 – 2 times if your paper towels are saturated with the liquid from the pumpkin puree. After doing this the puree will be about half the amount and feel like playdough (play-doh). Set aside the puree.

In a separate large mixing bowl or stand mixer bowl, add the butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is smooth and creamy. Scrape down the sides of the bowl.

Add the pumpkin puree, egg, and vanilla extract and mix until the egg is incorporated.

Add the dry ingredients and beat on low until most of the dry ingredients are incorporated and bump the speed to medium to mix until fully incorporated. Avoid over-mixing the cookie dough.

In a small bowl, combine the coating ingredients together, the 1/3 cup granulated sugar, cinnamon, and pumpkin pie spice.

Using a large 3 tablespoon cookie scoop, scoop the dough and roll it between your palms until a ball forms.

Roll the cookie dough in the in the cinnamon sugar coating until completely coated and place on the prepared cookie sheet about 2 inches apart.

Place the cookies in the preheated oven and bake for 13 to 16 minutes or until the edges are set but the centers remain slightly soft.

Once out of the oven, gently tap the baking sheet on the counter a few times to eliminate air pockets and create ripples along the edges.

Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to completely cool.