In a medium bowl, whisk flour, cream of tartar, baking soda, baking powder, salt, and all those gorgeous spices. In a larger bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Mix in pumpkin puree, egg, and vanilla until smooth. Slowly stir in dry ingredients until you’ve got a soft, slightly sticky dough.

This dough needs a little nap. Cover the bowl and chill for at least 30–45 minutes. Why? Because cold dough = cookies that bake thick and chewy instead of spreading like pancakes.

In a small bowl, mix ¼ cup sugar with 2 tsp cinnamon. Roll the chilled dough into 1-inch balls and coat each one generously in that cinnamon-sugar. Don’t be shy. This is where the cookie magic happens.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place cookie balls 2 inches apart. Bake 9–11 minutes, until edges are set but centers still look a little soft. They’ll finish setting as they cool.

Let cookies rest for 5 minutes on the baking sheet, then transfer to a wire rack. Warning: the smell will test your self-control. Warm, spicy, pumpkin-y perfection.