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 1/2 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 1/2 tablespoon scoop. Cut cookie scoop dough in half then roll each half into a ball. Each ball is mini; about 3/4 inch or about a little more than 1/2 tablespoon of dough.
Roll dough into 1/3 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.
To Make the 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.
To Make the Topping
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.