In a large bowl add the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, pumpkin pie spice. Whisk to combine.

Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer add the butter, sugar and brown sugar. Mix until combined.

Add the egg and mix until combined. Now add the pumpkin puree and vanilla extract. Mix until fully combined.

Reduce the speed to low on your mixer and begin to add the flour mixture slowly. Mix until combined.

Place the dough in a large bowl, cover with plastic wrap and chill for a minimum of 1 hour. Preheat oven to 350 degrees.

In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Set to the side.

Scoop dough out with a small ice cream scoop. Roll into into a ball.

Roll the ball in cinnamon sugar mixture to evenly coat. Place the dough ball on parchment paper lined baking sheets.

Space the cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes.

Cool on baking sheet about 5 minutes. ENJOY!!