Step 1: Prepare the Dough

In a medium bowl, whisk together the flour, baking soda, cream of tartar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.

Step 2: Chill the Dough

Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour (or up to 24 hours). Chilling is essential for the dough to firm up and for the flavors to develop.

Step 3: Preheat the Oven

When ready to bake, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 4: Roll the Dough

In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.

Using a cookie scoop or tablespoon, scoop out about 1 ½ tablespoons of dough for each cookie. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.

Step 5: Bake the Cookies

Place the cookie dough balls on the prepared baking sheets, about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies have puffed up and the tops are crackled. They will appear slightly underbaked in the center but will set as they cool.

Step 6: Cool and Serve

Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.