A classic cookie with a fall twist!
Preheat oven to 325F and line baking sheet with parchment paper.
In the bowl of a standing mixer, cream together the butter, pumpkin, brown sugar and 1/2 cup sugar. Add eggs one at a time and continue mixing until smooth.
In a large bowl, whisk together flour, baking soda, cream of tartar and salt. Gradually add to pumpkin mixture and stir just until combined.
In a small bowl, stir together remaining 1/4 cup sugar, cinnamon and nutmeg.
Roll a heaping tablespoon of dough into a ball and coat with the sugar mixture. Place on prepared baking sheet and repeat. Bake for 10-12 minutes, until the edges are set. Let cool on the baking sheet for a few minutes, then transfer to wire rack to cool.