• 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.
• 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.