In a medium size mixing bowl whisk the flour, pumpkin pie spice, baking soda, salt and cream of tartar then set the bowl of dry ingredients aside.
Melt the butter in a microwave safe dish then allow the butter to cool off before adding ½ cup white sugar and 1/3 cup brown sugar to the melted butter and mixing until well combined. (The remaining ¼ cup of white sugar will be mixed with cinnamon after the dough chills.)
Add the wet ingredients to the bowl of dry ingredients and using a mixing spoon to combine all of the ingredients until a dough is formed.
Place the dough in a Ziploc bag (or cover the mixing bowl)then refrigerate the dough for one hour.
Preheat the oven to 350* degrees and prepare a baking sheet with a silicone baking mat or layer of parchment paper.
Mix ¼ cup of white sugar with 2 teaspoons of ground cinnamon in a shallow dish.
Remove the dough from the refrigerator and use a cookie scoop (1.5 tablespoon) to scoop the dough then roll the dough into the sugar and cinnamon mixture before placing the cookie dough balls on the prepared baking sheet.
Bake cookies at 350* degrees for 11-12 minutes then remove the cookies from the oven and allow them to rest on the hot cookie sheet for5-6 minutes before using a spatula to transfer the cookies to a cooling rack to cool completely.