Add the coconut sugar and butter to the bowl of a stand mixer and mix until fluffy. Add in pumpkin puree, vanilla extract, and eggs. Beat until smooth.
Add in the flour, baking soda, cream of tartar, and pumpkin pie spice. Beat until a dough forms.
Combine the remaining coconut sugar and cinnamon in a small shallow dish.
Scoop the dough into 1-inch balls using a cookie scoop, and place on a parchment lined baking sheet about 2 inches apart from each other. Then sprinkle the balls with the cinnamon sugar mixture. Using a fork or your finger, flatten each dough ball until they are 1/3-1/2in thick.
Bake for 10-11 minutes or until tops start to turn golden. Remove the cookies from the oven and let them cool for 3-4 minutes before transferring them to a wire rack to cool completely. Enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.