1. 1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

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

3. 3. In a separate small bowl, combine the ½ cup granulated sugar and 1 tablespoon cinnamon for the coating. Mix well and set aside.

4. 4. In a large bowl, cream together the softened butter, 1 ½ cups granulated sugar, and brown sugar until light and fluffy.

5. 5. Beat in the egg, pumpkin puree, and vanilla extract until well combined.

6. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. 7. Scoop rounded tablespoons of dough. Roll each ball in the cinnamon-sugar mixture until fully coated.

8. 8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.

9. 9. Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look soft.

10. 10. Remove from the oven and let the Chewy Pumpkin Snickerdoodle Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your amazing Chewy Pumpkin Snickerdoodle Cookies!