Directions

• In the bowl of a stand mixer fitted with the paddle attachment, cream butter, 1/2 cup + 4 tablespoons of granulated sugar, and brown sugar on medium speed for 5 minutes, or until the mixture is light and fluffy. Be sure to stop the mixer a few times and scrape down the sides of the bowl. Beat in eggs, one at a time until thoroughly combined. Scrape down the sides of the bowl. Beat in vanilla extract.
• Add the flour, baking soda, salt, pumpkin spice, and cream of tartar to the mixing bowl. On low speed, slowly blend the flour mixture into the butter mixture. Turn the speed up to medium and beat the mixture until the flour is just combined, scraping down the sides of the bowl as needed. Fold in the pumpkin spice baking chips.
• Transfer the dough to an airtight container or a bowl covered with plastic wrap. Allow the dough to chill in the refrigerator for at least 4 hours (or overnight).
• Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking mats.
• In a small bowl, whisk together reserved 1/2 cup granulated sugar and cinnamon. Using a 3-tablepspoon cookie scoop, drop the dough into the sugar/cinnamon mixture and coat on all sides. Place four giant-sized dough balls on the prepared baking sheet, spacing them at least 5 inches apart. I stagger the dough balls on the pan instead of placing them in an even line. Gently press the cookie dough down slightly.
• Bake for 15 minutes, or until the cookies are a light golden color but still slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Store the cooled cookies in an airtight container for up to 3 days.