Start by preheating your oven to 350°F, middle shelf.

In a large bowl, add room temperature butter, pumpkin puree, brown and granulated sugar. Mix with a spoon or use your mixer on medium-low until the ingredients are well combined.

Add egg yolks. Mix until they’re incorporated into the dough.

Stir in pumpkin spice. Mix until incorporated.

In a medium bowl, mix the dry ingredients: flour, baking soda, salt and cremor of tartar. Use a spoon to stir until they’re well mixed.

Combine dry ingredients and wet ingredients. Stir just until cookie dough is formed and no dry spots remain.

Define the size you’ll want for your cookies: mini (½ tsp), small (1 tbsp), medium (2 tbsp), or large (3 tbsp).

Shape dough into balls. Roll each ball in the sugar-spice coating. Place the coated cookies onto a baking sheet lined with parchment paper or a silicone mat. Make sure to leave a little room between each one, as they will spread.

Bake until cookies are set. If making mini (½ teaspoon), bake for 7 to 8 minutes. If making small to medium (1 to 2 tablespoons), bake for 10 to 12 minutes. If making large, bake from 11 to 13 minutes.

Remove from oven and let them cool on the baking sheet for 5 minutes. Cookies will come out of the oven still a bit soft, but will set after a resting time.

Transfer the cookies to a wire rack to cool completely.

Store pumpkin snickerdoodles in an airtight container, away from direct sun for up to 1 week.