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Preheat the oven to 400°F.
In a medium sized mixing bowl, combine sugar and pumpkin puree and mix well.
Stir in flour, cream of tartar, baking soda, and salt to the pumpkin mixture.
In a small bowl combine the sugar and cinnamon to create the snickerdoodle topping.
Create heaping 1 tablespoon cookie dough balls using a 1 tablespoon cookie scoop.
Put cookie dough balls directly into the bowl of snickerdoodle topping and coat the outside completely with cinnamon and sugar.
Line a cookie sheet with parchment paper and place the cookie dough balls about 2“ apart on the prepared cookie sheet and bake for 9-10 minutes.
Remove from the oven when the cookies look set and before the edges start to brown (cookies will finish baking on the pan).
Let cool on the pan for 5 minutes before moving to a cooling rack.