How to Make It
Preheat oven to 375° .
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, 3 teaspoons cinnamon, cream of tartar, baking soda, and salt.
Beat butter and 1 1/4 cups sugar with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add pumpkin, eggs, and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended.
In a bowl, combine remaining ½ cup sugar with remaining 1 teaspoon cinnamon, cardamom, allspice, ginger, and cloves.
Scoop dough into even portions (about 2 tablespoons each) and roll each in spiced sugar mixture; arrange on parchment paper-lined baking sheets (maximum of 12 cookies per sheet). Bake at 375°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.