In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, clove, pepper, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and sugars together until light and fluffy, about 2-3 minutes. Add the egg and molasses and beat until combined. Scrape down the sides of the bowl and beat again. Add the flour in three additions and mix until just combined. Cover the bowl with plastic wrap and refrigerate for about an hour to firm. (Dough can be made in advance and refrigerated up to 2 days or frozen for up to 1 month).