Ginger Molasses cookies with Pumpkin Mousse

Bake Cookies - They require a 2 hour rest in fridge before baking in oven.
0 Line cookies sheets with parchment paper and set aside. Add butter and brown sugars to a stand mixer with the paddle attachment. Cream until light and fluffy, 2-3 minutes.
2 Add in egg, vanilla and molasses and mix to combine.
3 Combine flour, ginger, cloves, cinnamon, salt and baking soda in a medium bowl.
4 Add the dry ingredients to the wet ingredients in two parts. Do not over mix the batter.
5 Portion out 11  cookies and refrigerate for two hours.
6 After two hours, pour 1/4 cup of granulated sugar into a small bowl. Roll cookies in sugar.
7 Place on the prepared baking sheet and bake for 13-15 minutes or until set. Allow the cookies to cool on the baking sheet for 1-2 minutes, then make an indent in the cookie by pressing down a 1 cup measurer in the center. Cool completely.
Pumpkin Spice Mousse
9 In a 5 quart mixing bowl of a stand mixer, combine pumpkin, pumpkin spice, and heavy cream.  Mix on low until combined.
10 Add in mousse mix.  Mix for 1 minute on low.
11 Mix on high for 2-3 minutes until stiff peaks form.
12 Place mousse in a piping bag with a 1M tip.  Pipe mousse into the indent in the cooled ginger molasses cookie.
13 Store in refrigerator or freezer.