Preheat Your Oven: Set it to 350°F (175°C) and prepare your baking sheets by greasing or lining them with parchment paper.

Mix the Dry Ingredients: In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt until well combined.

Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Pumpkin and Egg: Incorporate the pumpkin puree, egg, and vanilla extract into the creamed mixture, mixing until thoroughly combined.

Combine Wet with Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a little lumpiness is perfectly fine.

Prepare the Cinnamon Sugar: In a small bowl, mix together sugar and cinnamon for coating.

Shape the Cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until fully coated.

Bake: Place dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until lightly browned around the edges.

Cool and Enjoy: Allow cookies to cool on baking sheet for a few minutes before transferring them to a wire rack to cool completely.