Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs, one at a time, until fully combined.

In another bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate bowl, prepare the pumpkin cheesecake filling by combining softened cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.

Scoop a tablespoon of the snickerdoodle dough into your palm, flatten it slightly, and place a teaspoon of pumpkin cheesecake filling in the center. Wrap the dough around the filling, rolling into a ball.

Roll each ball in the cinnamon sugar mixture until fully coated, then place on the prepared baking sheet about 2 inches apart.

Bake in the preheated oven for 11-12 minutes, until the edges are set and the tops are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.