• In a small mixing bowl, whisk together the flour, cream of tartar, pumpkin pie spice, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter.
• Add the vanilla extract, pumpkin puree, sourdough discard and mix on medium speed until combined.
• On low speed, slowly add the flour mixture. Mix until just fully combined.
• Cover and chill in the refrigerator for 1 hour or up to 24 hours.

When Ready to Bake

• Preheat oven to 350℉.
• In a small bowl, whisk together the cinnamon, sugar, and pumpkin pie spice.
• Roll the cookie dough into approximate tablespoon sized dough balls.
• Roll each ball in the sugar mixture and place on a baking sheet, spaced 2 inches apart.
• Bake in preheated oven for 12-15 minutes or until the edges are slightly crispy but the centers are puffy. Do not over bake.
• Allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.