In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
Preheat oven to 375 degrees and lightly grease or line a baking sheet.
In a large bowl cream together butter and sugars.
Add vanilla and pumpkin and mix well.
Add flour, cream of tartar, baking soda, cinnamon, salt, nutmeg, and cloves and mix until combined and there are no more streaks of flour.
Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading.
Bake for 8-10 minutes. (I like mine under-cooked a bit for a super soft and chewy texture! They will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store at room temperature in an airtight container up to 5 days.