Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the egg, pumpkin puree, and vanilla extract to the butter mixture, mixing until well combined.

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

In a small bowl, combine the ½ cup granulated sugar and 2 teaspoons cinnamon for rolling.

Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.