Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
Step 2: In a large bowl or stand mixer, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
Step 3: Beat in the egg, molasses, pear puree, and vanilla extract until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Cover the dough and refrigerate for at least 2 hours or overnight to allow the flavors to develop and the dough to firm up.
Step 6: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar until coated.
Step 8: Place the balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 9: Let the pear gingerbread cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.