Preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment paper. Set aside.

In a large bowl, using a hand-held or standing mixer, cream butter, shortening and sugar until fluffy. Add eggs, pumpkin puree, and vanilla and blend until evenly combined.

Mix flour, cream of tartar, baking soda, and salt in a medium bowl.  Add dry ingredients and caramel chips to butter mixture.  Stir until just combined.

In a small bowl or gallon-size zip top bag, combine 1/4 cup sugar, cinnamon, nutmeg, allspice and cloves.  Using an #20 (3-1/2 tbsp.) or #24 (3 tbsp.) ice cream scoop, portion balls of dough.  Roll each ball in the sugar spice mixture.  Place about 2-inches apart on the prepared baking sheets.  Bake for 12 to 16 minutes.  Remove from oven and let cookies cool on a wire rack.