Creating Chewy Pumpkin Snickerdoodle Cookies can be a fun and rewarding process. Follow these steps for perfect results:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Pumpkin and Eggs: Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, nutmeg, salt, and ginger.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Prepare Cinnamon Sugar: In a small bowl, mix ½ cup of granulated sugar with 1 teaspoon of ground cinnamon for rolling the cookies.
7. Form Cookies: Using a cookie scoop or tablespoon, portion out the dough and roll each ball in the cinnamon sugar mixture.
8. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
10. Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

These steps will guide you in creating delicious Chewy Pumpkin Snickerdoodle Cookies that everyone will love.