Using turbinado sugar instead of granulated white sugar gives the spice mix a great crunch. The pumpkin makes the cookie softer and moister than a typical snickerdoodle.
And admit it. You love saying "snickerdoodle."
Extra canned pumpkin can be frozen and used later; pour off any liquid that forms in your container. Taste-test your sugar-and-spice blend to make sure it's got enough sweetness and crunch for you.
Heat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking sheet.
In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and nutmeg.
Using an electric mixer, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.
In a small bowl, combine the sugar, cinnamon, ginger, allspice, cardamom, and cloves.
Roll the dough into balls, about 1-inch across, and roll in the sugar mixture. Place on baking sheet, 2 inches apart. Bake about 10 minutes, until the cookies are starting to set around the edges and are a light golden in the center. They should still be slightly soft in the center.
Cool slightly on baking sheet before transferring to a rack to cool completely.
If dough is too sticky to roll, chill in refrigerator for 30 - 60 minutes.
Makes about 3-1/2 dozen.