Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy.
Next add the pumpkin puree, molasses, egg and vanilla extract. Mix until they are well combined.
In a medium sized bowl add the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Mix well using a whisk.
Slowly add the dry ingredients to the wet ingredients and mix just until combined.
Place the cookie dough in the refrigerator for at least one hour.
When you are ready to bake the cookie preheat the oven to 350.
Add 1/2 cup granulated white sugar to a small bowl.
Roll the cookie dough into small balls, then roll in the white sugar so they are well coated with the sugar and place on the baking sheet 2 inches apart from each other.
Bake for 14-16 minutes.
Let the cookies cool for 2-3 minutes on the baking sheet after removing them from the oven and then transfer the cookies to a cooling rack until cooled completely.