In a medium bowl, whisk together all-purpose flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.

In a bowl fit with a mixer, beat butter, granulated sugar, and brown sugar on medium-high speed; about 4 minutes.

On medium speed, beat in molasses until combined.

Beat in egg and vanilla extract.

Use a spatula to wipe down the sides of the bowl and beat until combined; about 2 minutes.

With the mixer on low, slowly beat dry ingredients into wet ingredients until combined.

Wipe the sides of the bowl down with a spatula then beat; 1 minute.

Cover mixing bowl with plastic wrap and refrigerate dough for at least 1 ½ hours.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Using a cookie scoop, scoop dough. I used a 1 ½ tablespoon scoop.

Cut cookie scoop dough in half then roll each half into a ball. Each ball is mini; about ¾ inch or about a little more than ½ tablespoon of dough.

Roll dough into ⅓ cup granulated sugar then place on prepared baking sheet. Place dough 1 inch apart.

Using a teaspoon measuring spoon, carefully indent the cookie in the center and press in just to form the center. Don't puncture through the dough to the cookie sheet.

Bake cookies about 7-9 minutes. I baked mine for 8 minutes but oven temperature may vary.

Using a teaspoon measuring spoon, indent the center of the cookie.

Allow cookies to cool before filling.

In a small saucepan over low heat, melt white chocolate chips and skim milk.

Stir in ginger, cinnamon, nutmeg and molasses.

Working in batches, carefully spoon about 1 teaspoon chocolate mixture into the indent.

I had about 50-60 mini cookies. Reheat chocolate mixture as needed to spoon easily into indents.

Allow to cool; about 10 minutes.

In a small saucepan over low heat, melt white chocolate and skim milk until silky smooth.

Carefully drizzle cookies with chocolate.

Allow cookies to cool then store in airtight container.