Pumpkin Spice Snickerdoodles

Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Cream the butter, cream cheese, 1 ¾ cups of the sugar, and vanilla with an electric mixer on medium speed until light and fluffy.
Add the eggs, one at a time, and scrape the sides of the bowl.
Sift the flour, baking soda, and cream of tartar over the mixture and fold together by hand until blended.
In a large bowl, mix the remaining ¾ cup sugar with the pumpkin pie spice
Scoop a heaping tablespoon of dough and roll it into a ball.
Roll the ball in the spiced sugar to coat and place on lined cookie sheet, leaving about 2" between each cookie.
Using your finger or the rounded handle of a wooden spoon, press a small indention into the center of each ball and fill with a tiny dollop of pumpkin butter.
Bake for about 14 minutes, until the cookies are set around the edges and lightly browned on the bottom.
Transfer cookies to a cooling rack and allow time to firm up.

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