In a medium bowl, whisk together the flour, 2 teaspoons cinnamon, cream of tartar, baking soda, baking powder, and salt. Set bowl aside.
Using a stand mixer (or hand mixer + large bowl), whip together the light brown sugar, melted butter, pumpkin puree, 2 tablespoons granulated sugar, and vanilla on medium-high speed until combined, about 2-3 minutes.
Drop mixer speed to low and quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
Turn off mixer. Add chopped pecans to bowl, then use a spatula to gently fold them into the batter.
Remove dough from bowl and firmly wrap dough in plastic wrap. Chill dough in the refrigerator for at least 4 hours or ideally up to 8 hours.
In a small bowl, whisk together the remaining granulated sugar (roughly 1/4 cup) and 1 1/2 teaspoons cinnamon, then set aside.
Scoop up 1-2 tablespoons of cookie dough with a cookie scoop and roll it into a ball. Drop ball in cinnamon sugar and toss to coat. Place coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 1 inch apart.
Bake cookies for 10-12 minutes or until edges are lightly browned.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
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