Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and ground cloves until well combined.

In a large bowl, using an electric mixer, beat the unsalted butter and brown sugar together on medium speed until smooth and creamy, about 2-3 minutes. Incorporate the egg and molasses, mixing until well combined and fluffy.

Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.

Using a tablespoon or a cookie scoop, drop rounded dollops of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.

Once baked, remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

In a clean mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and ground ginger. Beat until smooth and creamy, about 2-3 minutes.

Spread or pipe a generous amount of filling onto the flat side of one cookie, then press another cookie flat side down on top.

Refrigerate the assembled whoopie pies for about an hour to allow the filling to set and flavors to meld.