Prep your tools: Line two baking sheets with parchment paper. Set oven racks in the upper and lower thirds. You’ll bake at 350°F (175°C) after chilling the dough.

Mix the cinnamon-sugar: In a small bowl, stir together 1/3 cup granulated sugar with 2 teaspoons cinnamon. Set aside for rolling.

Whisk dry ingredients: In a medium bowl, whisk 2 3/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger. If using cloves, add a small pinch.

Cream butter and sugars: In a large bowl, beat 3/4 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes.

Add wet ingredients: Beat in 1 egg yolk, 2 teaspoons vanilla, and 3/4 cup pumpkin puree until smooth. Scrape the bowl.

Combine: Add the dry ingredients to the wet and mix on low just until no dry streaks remain. The dough will be soft and slightly sticky.

Chill: Cover and refrigerate for 45–60 minutes to make the dough easier to handle and help control spread.

Preheat oven: Heat to 350°F (175°C) while the dough chills.

Scoop and roll: Scoop dough into 1 1/2-tablespoon balls (about cookie-scoop size). Roll each in the cinnamon-sugar to coat well. For extra sparkle, you can roll once in turbinado sugar after the cinnamon-sugar.

Arrange: Place balls on prepared sheets, spacing about 2 inches apart. Gently flatten the tops with your fingers to about 3/4-inch thick for even baking.

Bake: Bake for 10–12 minutes until the edges look set and the tops are puffy. They should look slightly underbaked in the center.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool. They’ll firm up as they sit.