In a large bowl, whisk together flours, cream of tartar, baking soda, ground cinnamon, and nutmeg. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg and vanilla extract; beat until combined. Add pumpkin puree; beat until combined.
Add flour mixture to wet ingredients; mix just until combined.
Cover and refrigerate dough for a minimum of one hour. Dough can be refrigerated overnight.
Preheat oven 350 degrees.
In a small bowl, mix together ⅓ cup granulated sugar and 2 teaspoons of cinnamon.
Scoop chilled dough into heaping tablespoon balls, or use a #50 disher to scoop balls of dough. Roll balls of dough in sugar-cinnamon mixture, and place on ungreased cookie sheet. Keep dough chilled in between batches.
Bake for 10-12 minutes, or until edges are set. Cookies may be soft in the middle.
Cool cookies on cookie sheet for 5 minutes; transfer to wire rack and cool completely. Eat & Enjoy!
Pumpkin Snickerdoodle Cookies | https://sarahsbakestudio.com/pumpkin-snickerdoodle-cookies/