Pumpkin Spice White Chocolate Snickerdoodles

Preheat your oven to 350 degrees. Into your stand mixer place 1 cup butter and 1 1/2 cups sugar. Cream the two together for about 2 minutes. Add 2 eggs and cream the mixture for another 2 minutes. Into a medium-sized mixing bowl place 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 2 teaspoons baking powder and 1/8 teaspoon salt. Toss them around a bit with a fork to be sure they are well combined. Add these dry ingredients to the butter mixture. Mix for about 1 minute to combine. Add 1 1/2 cups white chocolate and mix just until combined. Into a small bowl place 4 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon pumpkin pie spice. Stir to combine. Roll the dough into 1 or 2 inch balls (depending on how large a cookie you like) and roll them in the sugar and spice mixture. Spray a large cookie sheet with cooking spray and place the covered dough balls out evenly onto it. Bake for 7-8 minutes, or just until the top of the cookies start to crack. Take them out of the oven and allow them to keep cooking while they sit on the sheet for about 2 minutes.