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

In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and a pinch of salt.

In another bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs and molasses into the butter-sugar mixture until smooth.

Gradually mix the dry ingredients into the wet mixture until just combined.

Using a cookie scoop, drop equal amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges are set.

Remove the whoopie pies from the oven and allow them to cool on the baking sheet for about 5 minutes.

While the cookies cool, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Spread a generous amount of filling onto the flat side of one cookie and gently top with another cookie, flat side down.

Place the assembled whoopie pies in the refrigerator for about an hour before serving.