In a stand mixer, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 3/4 cup of brown sugar. Beat these ingredients together at medium speed for about 3-4 minutes, until the mixture is creamy and light in color. Add 1 large egg yolk, 3/4 cup of pumpkin puree, and 2 teaspoons of vanilla extract; mix until smooth and well incorporated.

In a separate mixing bowl, whisk together 3¼ cups of all-purpose flour, 3½ teaspoons of cornstarch, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Add 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 3/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves. Ensure all dry ingredients are fully combined and set aside.

Gradually add the dry mixture to the wet ingredients, mixing at low speed until a soft dough forms, about 1-2 minutes. Once fully combined, wrap the dough in plastic wrap and refrigerate for at least 1 hour.

While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking. As the oven heats, prepare a rolling mixture by combining 1/4 cup of granulated sugar with 1½ teaspoons of ground cinnamon in a shallow dish.

Once chilled, scoop tablespoon-sized portions of the dough and roll them into balls between your palms. Coat each ball generously in the cinnamon-sugar mixture before placing them on the lined baking sheets.

Bake the Pumpkin Snickerdoodles in your preheated oven for 12-14 minutes, or until they look slightly underdone. Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack.