To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with handheld electric mixer), add the melted and cooled butter, granulated sugar, and light brown sugar. Beat on medium-high speed until well combined. Stop and scrape down the sides of the bowl.

Add the pumpkin puree and beat to incorporate.

Add the egg yolk and vanilla extract, and beat to incorporate. Stop and scrape down the sides of the bowl. Set aside momentarily.

In a separate large mixing bowl, add the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, ground cloves, cream of tartar, and salt. Whisk to combine.

Slowly add the dry ingredients to the wet ingredients, and beat on low speed to just incorporate; do not overmix.

Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for 1 to 2 hours. This is crucial for texture and preventing spread.

After 1-2 hours, remove the dough from the fridge. Using a medium cookie scoop (about 1.5 tablespoons), form approximately 16 equal sized balls of dough. Give each ball a quick roll between your palms to smooth; set aside on baking sheets momentarily.

Preheat oven to 350°F (175°C) and line two baking sheets with Silpat baking mats, parchment paper, or spray well with nonstick spray.

For the Cinnamon-Sugar Coating: To a medium bowl, add the granulated sugar and ground cinnamon, then stir to combine.

Roll each mound of dough thoroughly through the cinnamon sugar mixture, ensuring it's well coated. Place about 8 mounds per baking sheet, evenly spaced. You do not need to flatten the dough mounds.

Bake for about 10 minutes, or as needed until the cookies are set on top and lightly golden brown, showing the characteristic snickerdoodle crinkles.

Allow cookies to cool on the baking sheets for 5-10 minutes, or until cool and set enough to transfer to wire racks, where they can cool completely. If the cinnamon-sugar coating seems to disappear, sprinkle baked cookies with an extra pinch right after removing them from the oven.