Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.

Make the cinnamon-sugar coating: In a small bowl, mix 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. Set aside.

Cream the butter and sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes. This traps air and helps with chew.

Add wet ingredients: Mix in 1/3 cup pumpkin purée, 1 egg yolk, and 2 teaspoons vanilla extract. Scrape the bowl and mix until smooth. The mixture may look slightly separated—this is fine.

Whisk dry ingredients: In a separate bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.

Combine: Add the dry ingredients to the wet and mix on low just until no dry spots remain. The dough should be soft but not sticky. If it’s very sticky, let it rest 5 minutes or add 1–2 tablespoons flour.

Shape and coat: Scoop dough into 1 1/2-tablespoon balls (a medium cookie scoop works well). Roll each ball in the cinnamon-sugar mixture to coat completely.

Bake: Arrange on prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until the edges look set and the tops are puffed with tiny cracks. They’ll look slightly underbaked in the center—that’s perfect.

Optional pan bang: For extra crinkles, carefully bang the baking sheet on the counter once right after removing from the oven. Let cookies cool on the sheet 5 minutes, then transfer to a rack to finish cooling.

Serve: Enjoy warm, or let them cool completely for a chewier texture and a crisp sugar crust.