1Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
2Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
3Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
4Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.