Pre-heat oven to 350°.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar until light and fluffy.
Add the egg, pumpkin purée and molasses and mix until combined.
In a separate large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt.
Pour flour mixture into wet mixture and mix together until just combined.
Put dough in refrigerator for at least 20 minutes.
Scoop tablespoons of dough, roll in extra sugar, and place on parchment-lined baking sheets about 1 inch apart.
Bake at 350° for about 7-10 minutes, until cookies are just starting to brown at edges.
Let cool in pan for a 5-10 minutes before moving to rack to cool completely.