In stand mixer, cream butter and sugar together until smooth (a couple minutes).  Scrape down the mixing bowl as needed to ensure ingredients are thoroughly incorporated.

In separate large bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, pumpkin pie spice, and ground cinnamon.  

Add dry mixture to butter mixture in three additions.  Mix on low speed (the stir option on a Kitchenmaid stand mixer) until there are no dry streaks of flour.

Cover the dough and chill in the refrigerator for at least 2 hours until the dough his firm.

Preheat your oven to 350 degrees.  Line the baking sheets with parchment paper.

In a small bowl, whisk together the ingredients for the sugar spice mixture and set aside.  Use a 1 ½ tablespoon cookie scoop to create dough balls.  To create dough balls, use both hands to form the ball of dough.

Roll the cookie dough balls in the sugar/spice mixture until fully coated.  Place the cookie balls on the prepared baking sheet approximately 2 inches apart.

Using the bottom of a small glass, press down lightly on the top of the cookie dough balls, to create a flatter cookie.  Enjoy!!