Measure out granulated sugar and set aside 3 tablespoon for the topping.
Add the remaining granulated sugar, brown sugar and softened butter to a medium mixing bowl and beat with the paddle attachment until combined and fluffy, about 1 minute. Add pumpkin puree, egg and vanilla to the sugar mixture and beat for another minute until thoroughly combined.
In a small bowl, sift together flour, baking soda, cream of tartar, baking powder, and 1 teaspoon of pumpkin pie spice, stir in the salt until evenly distributed. With the mixer on low speed, add the flour and mix until just combined. Scrape the side and bottom of the bowl to ensure everything is well mixed.
Allow the dough to rest in the refrigerator for at least 1 hour or overnight.
Preheat the oven to 375°F.
Mix 3 tablespoons of sugar set aside earlier with 1 teaspoon of pumpkin pie spice in a shallow dish for topping.
Take the dough out of the fridge and divide with a medium size cookie scoop, roll the dough in the palm of your hand to form 1 1/2” balls, about 1 oz portions. This will yield about 19 balls.
Roll each dough ball entirely in pumpkin pie spice sugar and set the dough balls on a parchment lined baking sheet about 2” apart. Flatten the dough ball with the back of a measuring cup.
Bake for 10 - 11 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.