½ Cup Butter, Softened
⅔ Cup Brown Sugar, Packed
1 Egg
1 Teaspoon Vanilla
¼ Cup Molasses
2¼ Cups All Purpose Flour
1 Tablespoon Ginger, Ground
1½ Teaspoons Cinnamon Ground
1¼ Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon, Nutmeg ,Ground
½ Teaspoon Cloves, Ground
1 Cup Buttermilk
For the Cream Cheese Frosting:
12 Ounces Cream Cheese, Softened
½ Cup Butter ,Softened
3 Cups Powdered Sugar
2 Teaspoons Vanilla
For the Gingerbread Whoopie Pies: Preheat oven to 350 degrees F. Grease cookie sheet, or line with parchment paper. In a large bowl, cream butter and brown sugar. Stir in egg, vanilla, molasses, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Gradually add flour a little at a time. Alternate with buttermilk as needed. Drop batter by ¼ cup onto prepared baking sheets. You should have 16 total cakes. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. For the Cream Cheese Frosting: In a large bowl,cream butter and cream cheese. Stir in vanilla. Gradually add powdered sugar a little at a time until just combined. Spread or pipe frosting onto half of the whoopie pies. Top with remaining halves.