In a large mixing bowl, beat butter and brown sugar til fluffy, about 2 minutes.
Add molasses, egg, and vanilla, beating until combined.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, pumpkin pie spice, and salt.
Add the dry ingredients to the mixing bowl, and beat until just combined - do not overmix.
Fold in 1 1/2 cups chocolate chips.
Chill dough for at least one hour - can be chilled for longer.
Line baking sheets with parchment paper or silicone baking mats.
Roll dough into 1-inch balls, and roll in granulated sugar.
Place on baking sheets two inches apart.
Press down to slightly flatten.
Bake at 350 degrees for 10-12 minutes, or until the edges are golden, and the centers are just appearing set. They'll continue to cook on the baking sheets while cooling.
Remove from oven, and immediately press a few remaining chocolate chips on top of each cookie.
Allow cookies to cool on baking sheets for 3-4 minutes before removing to wire racks to cool completely.