Cookie Dough
Whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy (about 3 minutes) scraping the bowl at the halfway point.
Add the egg and beat to combine. Scrape the bowl to make sure all the sugar is combined.
Add molasses and mix to combine. Scrape bowl.
With the mixer on low speed, slowly add the flour mixture until it is just combined. I found that there was some flour at the bottom, so I scraped the bowl one last time to make sure everything was uniform.
Cover the bowl with plastic wrap and chill in the fridge for an hour.
Cookie Baking
Preheat your oven to 350 degrees Fahrenheit and line 2 baking trays with parchment paper.
Remove dough from the fridge and begin to roll into 1 inch balls.
Place the granulated sugar in a bowl and roll each ball of dough in the sugar to coat.
Place each ball of dough on the baking sheets leaving about 2 inches in between each ball of dough.
Bake the cookies 1 tray at a time for 12-15 minutes. I only baked mine for 12 as my oven runs fairly hot and I like a chewier cookie.
As soon as the cookies come out of the oven, flatten the tops with a metal measuring cup. This is optional but makes for a nicer presentation. Allow cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack to fully cool while we make the icing.
Spiced Pumpkin Icing
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and cream cheese together until light and fluffy (about 5 minutes) scraping the bowl at the halfway point.
While the cream cheese and butter are whipping, combine the icing sugar with the cinnamon, ginger, nutmeg and cloves.
With the mixer on low speed add the icing sugar in 3 increments making sure it's fully incorporated before adding the next third.
Add vanilla and scrape bowl.
Turn the mixer up to high speed and allow the icing to whip for another 3-5 minutes or until light and fluffy.
Add the pumpkin puree and mix on medium speed until just combined. Do not overmix. If the icing feels loose allow it to set for about 15-20 minutes in the fridge stirring often.
Transfer icing to a piping bag fitted with a Wilton #32 tip (optional) to prepare for filling your cookies.
Finishing the Cookies
Flip half the cookies upside down so that the underside is facing up. Pipe the icing onto this side of the cookie beginning in the middle and working your way around to the edges creating a tight spiral. My icing layer was about the thickness of the piping tip, so try not to be too generous as you want to make sure you have enough icing to do all your cookies.
Pop the tops back on your cookies.
Melt the white chocolate in a double boiler and then transfer to a paper cone. Cut a small bit off the tip and drizzle the white chocolate over the tops of the cookies.
Enjoy!