In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
In a large mixing bowl using an electric mixer or a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy and well combined. Mix in the egg, then mix in the vanilla extract and pumpkin puree. Scrape the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for at least 1 hour.
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating.
Using a 3 tablespoon cookie scoop, scoop the cookie dough. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the prepared baking sheets 2 inches apart.
Bake for 15 minutes or just until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.