Preheat the oven to 350 and prepare two baking sheets lined with parchment. Set to the side.
Brown the butter. In a small saucepan on medium-low heat, melt the butter. The butter should foam, turn clear, and then brown. Make sure to continuously stir the butter while it is melting. The process should take 5-6 minutes depending on the heat. Make sure to watch the butter towards the end as it can burn very quickly. The butter is done when there is a nutty aroma to it. Once the butter is browned, take off the heat and pour it into a heatproof bowl. Let it cool while you prepare the dough.
In a large bowl, combine the flour, cream of tartar, baking soda, salt, ginger, nutmeg, and cinnamon.
In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, combine the cooled butter and sugars. Scrape down the sides of the bowl and mix in the egg, followed by the vanilla and pumpkin puree.
Add the dry ingreidents to the pumpkin mixture. Mix well to combine and continue to scrape down the bowl as needed.
Chill the cookie dough in the fridge for an hour. While the cookies are chilling, combine the cinnamon and sugar mixure in a small bowl.
When the cookies are done chilling, take the bowl out of the fridge and scoop the cookie dough balls using a medium-sized cookie scoop. Roll the cookie dough balls in the cinnamon and sugar mixture, making sure they are completely covered.
Place the cookies on the baking sheet, evenly spacing them out, about 2 inches apart. Bake the cookie until soft, about 8-10 minutes. Let the cookies cool on a rack before enjoying.
