Pumpkin Snickerdoodle Cookies

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper or a silicone liner.
In a small mixing bowl, combine ¼ cup sugar, cinnamon, ginger, nutmeg, cloves, and ¼ teaspoon salt and set it aside.
In a medium sized mixing bowl, stir together the flour, cream of tartar, baking soda, and 1/2 teaspoon salt and set it aside.
In the bowl of a stand mixer, beat the butter and 1 1/4 cups sugar on medium-high speed for 3-4 minutes or until light and fluffy.
Incorporate the eggs, one at a time, mixing on medium speed after each egg is added.
With the mixer running on low, pour in the vanilla and pumpkin and mix until they are incorporated, about 15-20 seconds.
Add the flour mixture slowly, mixing it on low speed until completely combined and a thick dough is formed. Set the dough in the refrigerator to firm up for at least 30 minutes or up to 8 hours/overnight.
Form 1 1/2 ounce dough balls with your hands, rolling each one in the sugar and spice mixture before placing them on the sheet pans, evenly spaced.
Bake the cookies for 12-14 minutes until the outer edges have started to brown and the middle has risen slightly. The cookies will continue cooking on the hot pan once they're removed from the oven. Let them sit on the sheets for an additional 10 minutes before moving them to wire racks to cool completely.