Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silpat liner.
In a small bowl, whisk together the flour, 1 1/2 teaspoons of the pumpkin pie spice, 1/2 teaspoon of the cinnamon, the 1 teaspoon cream of tartar, 1/2 teaspoon of baking soda, and the 1/2 teaspoon salt. Set aside.
In the bowl of a stand mixer, combine the butter, 1/2 cup of the granulated sugar, and the brown sugar. Beat very well, until light and fluffy, scraping down the bowl a few times. I like to beat this for at least 5 minutes.
Add in the egg yolk, pumpkin puree, and vanilla extract. Mix until combined, scraping down the bowl as needed.
Add the dry ingredients to the bowl and beat just until combined.
In a small bowl, whisk together the remaining 1/4 cup of sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of pumpkin pie spice.
Using a large cookie scoop (3 tablespoons), scoop out the cookie dough. Drop it into the cinnamon-sugar mixture and use your hands or a spoon to roll the dough to coat. Place on one of the prepared baking sheets. Continue with the dough until you have used all of the dough. You should have 12 cookie balls, 6 on each baking sheet.
Bake the cookies, one baking sheet at a time, just until set on the edges, 10-12 minutes. Remove from the oven and bake the second sheet.
Let the cookies cool before serving.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.