• In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment (or large bowl if using a hand mixer), cream together butter and sugars on medium-high speed, about 3-4 minutes.
• Add molasses and mix at medium speed until combined. Add egg and vanilla extract and mix until combined, scraping down the sides of the bowl with a spatula as necessary.
• With the mixer on low, slowly add in the dry ingredients and mix until just combined, scraping down the sides of the bowl with a spatula as needed.
• Use spatula to scoop dough all towards the center of the mixing bowl, then cover with plastic wrap and refrigerate for about 1 1/2 hours. Longer is ok, just make sure the plastic wrap is covering the dough so it doesn’t get hard around the edges.
• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat mat or parchment paper. Place your remaining 1/3 cup of granulated sugar in a bowl good for rolling the dough balls in.
• Using a medium cookie scoop or tablespoon, scoop dough and roll in your hands to make a nice ball.
• Roll each ball in the bowl of sugar and place on the prepared baking sheet, 2 inches apart.**
• Use a measuring spoon (teaspoon is a good size), carefully press down the center of each cookie dough ball, to make an indention (the thumbprint!), but don’t press all the way to the cookie sheet.
• Bake cookies about 7-9 minutes. Cookies will still be soft, and the indented center will have puffed backup – just use your measuring spoon to press it back down while warm. Allow to cool on baking sheet for a few minutes before transferring to a cooling rack to cool completely. Make sure they are completely cooled before adding the filling.
• Note: If you are making ahead and want to freeze, this is the point at which you will want to freeze the baked cookies!

To Make the Filling

• Over low heat, melt white chocolate chips and milk in a small saucepan. Stir in molasses, ginger, cinnamon, and nutmeg.
• Spoon filling into the thumbprint of each cookie – about ½ tablespoon per cookie, but you may want to add a little more. Top with chopped pecans and allow filling to cool and set about 10 minutes prior to serving. These can be stored in an airtight container for up to 1 week.