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Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
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Whisk together the baking flour, cream of tartar, baking soda, and salt in a small bowl.
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In the bowl of a stand mixer fitted with the flat paddle attachment, combine the butter and granulated sugar. Cream on medium speed until a thick paste forms. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the mixer to medium-low speed. Add the eggs, one at a time, and the vanilla extract. Beat until well combined, about 30 seconds.
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Stop the mixer and add the dry ingredients. Turn the mixer to medium-low and blend until a dough forms.
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Scoop the dough, about two tablespoons, and roll into a ball. Roll the dough in the pumpkin spice-sugar mixture.
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Place the dough on the prepared cookie sheet, about two inches apart.
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Bake until the edges are golden brown, about 12 minutes. Rotate the pans halfway through baking.
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Remove the cookies from the oven and transfer to a wire rack to cool.
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Store in an airtight container for up to four days or freeze the cooled cookies for up to two months.