Cookies

• Whisk flour, cream of tartar, baking soda, salt, pumpkin pie spice and cinnamon.
• Using a stand mixer, beat the butter, shortening, 3/4 cup granulated sugar and 3/4 cup brown sugar on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time until incorporated, about 30 seconds, scraping down bowl as needed. Add vanilla and pumpkin puree and stir, just until combined.
• Reduce speed to low, and slowly add the flour mixture until combined, about 30 seconds. Give dough a final stir to ensure that no flour pockets remain.
• Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for a minimum of 1 hour, it is best to chill for 24-48 hours. If you don't chill the dough, the cookies will flatten as they bake.
• When ready to bake, adjust oven rack to the middle position and heat oven to 375°. Line 2 baking sheets with parchment paper or silicone mat.
• In a small shallow bowl, whisk together 1/3 cup granulated sugar and 1 tablespoon of cinnamon for cookie coating.
• When oven is preheated, work with 2 tablespoons of dough at a time, roll into ball, or use cookie scoop. Working in batches, roll half the dough balls in cinnamon-sugar to coat and set on prepared sheet, spaced 2 inches apart. For extra cinnamon and sugar flavor, roll the dough balls in the cinnamon-sugar mixture a second time. Chill remaining dough in the refrigerator until ready to bake. Repeat rolling and coating process.
• Bake 1 sheet at a time until the edges are set and just beginning to brown, but centers are soft and puffy, 10-12 minutes, rotating sheet halfway through baking. Cookies will look raw between cracks and seem underdone.
• Let cookies cool on the baking sheet for 10 minutes, then transfer cookies to a wire rack and let cool to room temperature before serving.