In the bowl of a stand mixer, add the room temperature butter and cream using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the sugar and continue to cream for another 2-3 minutes until light and fluffy.
Turn off the mixer and add the eggs one at a time, mixing between each addition and scraping down the bowl as needed. Mix on low until well incorporated.
In a separate mixing bowl, add the flour, cream of tartar, baking soda, pumpkin spice and salt and mix well.
Add the flour mixture to the butter mixture and mix on low speed until the cookie dough is well incorporated.
Cover the dough with plastic wrap and place in the fridge to chill for about 20 minutes.
Preheat your oven to 350 degrees.
Remove the cookie dough from the fridge and use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1 ¼" balls.
In a small bowl, combine the ⅓ cup sugar and the 1 teaspoon pumpkin spice then roll each cookie dough ball one at a time into the sugar mixture. Place each finished cookie dough ball onto a baking sheet about 2" apart that has been lined with parchment paper or lightly greased.
Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a cooling rack and let them cool completely. Enjoy!