Whisk yolks, molasses, vanilla, and flour together until combined. Set aside. Add sugar, pumpkin spice, ginger, salt, butter, and milk to a medium saucepan. Heat to a simmer. Remove from heat and add ¼ cup to the egg yolk mixture slowly to temper the eggs. Add the rest of the milk and whisk to combine.
In a bowl fitted for a stand mixer, add egg whites and cream of tartar. Beat on medium high until mixture begins to foam. Raise speed to medium high and beat until stiff peaks form.
Add 1/3 of the egg whites to the molasses mixture and fold together. Be careful not to deflate the egg whites. Repeat with another 1/3 of the molasses mixture and fold gently. Finish folding in the last 1/3 of the whites.
Preheat oven to 350 degrees. Prepare ramekins by greasing and then coating in sugar. Scoop mixture with a medium ice cream scoop and place a couple scoops into each ramekin. Place ramekins onto baking sheet.
Bake souffles in preheat oven for 23-25 minutes. Do not open oven until souffles are at least 22 minutes, or else they will fall. Remove from oven when done and serve immediately.