Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt until well combined.

In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy.

Beat in the egg and molasses to the butter-sugar mixture until well combined.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

While the cookies cool, prepare the filling by beating the cream cheese, powdered sugar, and vanilla together until smooth.

Once the whoopie pies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another.

Press down gently and enjoy your gingerbread whoopie pies!