In a small shallow bowl combine sugar and cinnamon, set aside for rolling

Heat oven to 400 degrees. Line two large baking sheets with parchment paper.

Whisk wheat starch, xanthan gum, pudding, baking soda, cream of tartar, salt, pumpkin spice and cinnamon medium bowl; set aside

In standing mixer fitted with paddle attachment or with hand mixer, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add the canned pumpkin to the butter mix. Add vanilla and candied ginger; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.

Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in cinnamon sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet).

Bake until cookies are beginning to set and the centers are soft and puffy, 9 to 11 minutes, rotating cookie sheet halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.