• Preheat the oven to 350°F degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and cream cheese together until smooth and creamy. 
• Add the pumpkin, 1 cup granulated sugar, powdered sugar, egg, egg yolk, and vanilla and mix until fully incorporated.
• Slowly stir flour mixture into wet ingredients until dough comes together.
•  Roll dough into balls about the size of a golfball and place on the baking sheet. Repeat process with more dough until you have 10 or so balls spaced at least 2 inches apart. 
• Place the remaining 2 tablespoons of sugar into a small bowl. Coat the bottom of a glass with cooking spray, dip in the sugar, and flatten each dough ball to about ½-inch thickness.  Spray more cooking spray on the bottom of the glass between batches, if needed.
• Bake cookies for 7-9 minutes or until tops look mostly dry around the edges, yet still glossy right the center. You do not want any browning.
• Remove from the oven and allow to cool on the baking sheet for 4-5 minutes before transferring to a wire rack to cool completely.

For The Cinnamon Cream Cheese Frosting

• Beat the cream cheese and butter in a mixing bowl until smooth. Add the powdered sugar, ground cinnamon, and vanilla extract; beat until smooth and fluffy. Refrigerate leftovers.
  
• Using a knife, swirl the frosting onto the cooled cookies until the tops are covered. Refrigerate in a single layer in an airtight container. Alternatively, store cookies at room temperature and only frost before serving.