Preheat the oven to 350℉ and line 2 baking trays with parchment paper, set aside.
In a large bowl whisk the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves together.
Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat, on medium speed, the butter, and both sugars together until fluffy, about 5 minutes. Turn the speed down to low and add the egg yolk, vanilla, and pumpkin making sure to scrape down the edges. With the speed still on low slowly add the flour mixture and mix until fully combined.
Cover the bowl and store in the fridge for 30 minutes before scooping out onto the prepared trays (this step is options, however, it ensures the cookies don't spread too much during the baking process).
In a small bowl combine the sugar and cinnamon for the cookie coating.
Using a cookie scoop or a large spoon measure out about 2 tablespoons for each cookie and form into a ball shape. Roll into the sugar and cinnamon mixture. Place each cookie on the sheet with room in between. Cook for 12 minutes and let cool on the pan for 10 before moving to a cookie rack to finish cooling.