In a large mixing bowl, combine ½ cup of unsalted butter and 1 cup of granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-4 minutes.

Now, add ½ cup of pumpkin puree, ¼ cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract to the creamed butter and sugar. Mix until everything is well incorporated.

In a separate bowl, whisk together 2⅓ cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1½ teaspoons of ground ginger, 1 teaspoon of ground cloves, and ½ teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined.

Cover the cookie dough with plastic wrap and refrigerate it for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Using a #40 scoop (about 1.5 tablespoons), scoop portions of the chilled dough and roll them into balls. Coat each ball in about ¼ cup of granulated sugar.

Place the sugar-coated cookie balls on the prepared baking sheets, spacing them about 3 inches apart. Bake in your preheated oven for 10-12 minutes.

Once baked, allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to wire racks to cool completely.