In a medium mixing bowl, combine the flour, soda, salt, cinnamon, cloves and ginger. Whisk until blended. Set aside.

In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat on medium until the mixture is light and fluffy. Add the molasses and blend until smooth. Add the eggs, one at a time, beating well after each addition. Add about ⅓ of the flour mixture and mix on low until incorporated. Repeat until all flour is blended. Scrape down the sides and blend one more time, just to make sure. Cover and refrigerate for about 30 minutes.

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Pour about ½ cup of the coarse or granulated sugar into a bowl for rolling.

Scoop out some of the dough using a 1-inch cookie scoop or tablespoon. Roll the dough into a ball, then roll the ball in the coarse sugar.

Place the cookies on the baking sheet at least 2 inches apart. Bake for 10 minutes. Leave the cookies on the parchment paper for at least 5 minutes to cool. Remove to a wire rack to cool completely. Repeat with the remaining dough until all cookies are baked. *

Spread half the cookies with a about two teaspoons Pumpkin Butter Buttercream. Top with another cookie and gently press together.

Store filled cookies in the refrigerator. Remove 30 minutes before serving. Unfilled cookies need no refrigeration.

In a small mixing bowl beat together the butter and cream cheese on medium until light and creamy. Add the pumpkin butter, vanilla and the pumpkin pie spice. Blend another minute until incorporated. Reduce the speed to low and slowly add the powdered sugar. Beat until smooth.

Mix all ingredients together in a medium heavy bottom sauce pan. Cook on medium high until it comes to a soft boil. Reduce the heat and simmer for 30 minutes, stirring occasionally or until thickened. Add additional apple juice if needed.