Pumpkin Snickerdoodle Cookies

2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks (1cup) butter, softened
1 egg
3/4 cup pumpkin
2 Tbl cinnamon

Preheat oven to 400.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
In a bowl cream butter and 1 1/2 cups sugar at medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin and beat until combined. Add the dry ingredients and beat on low until combined. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar mixture, and place it on a parchment lined cookie sheet. Bake at 400 for 12-14 minutes.