In a large bowl, or the bowl of a stand mixer cream the butter and brown sugar and granulated sugar together until light and fluffy. Add in the egg and molasses and continue to beat until combined, scraping down the sides of the bowl as needed.

In another bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, pumpkin pie spice, and salt. Add this dry mixture to the wet ingredients and beat just until combined.

Place the remaining 1/4 cup of coarse sugar in a small bowl.

Roll the cookie dough into about 1 1/2 tablespoon sized balls. (I used a cookies scoop to keep them even.) Roll the balls in the sugar to coat. Place the cookies on a baking sheets that have been lined with parchment paper or a silpat liner, about 3 inches apart.

Place the cookie sheets in the refrigerator for 30 minutes.

While the cookie dough is chilling, preheat the oven to 350ºF.

Remove the cookies from the refrigerator and bake just until the cookies are golden on the edges, about 10 minutes. Let them cool on the baking sheet for a minute or two, then transfer to a cooling rack or a piece of wax paper to cool completely.