Gingerbread Whoopie Pies

• 1/2 cup (1 stick) unsalted butter
• 2/3 cup dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup buttermilk

• 12 ounces (1 1/2 cups) cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 cups confectioners' sugar
• 2 teaspoons pure vanilla extract

To make the whoopie pies, preheat the oven to 350ºF. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and dark brown sugar. Add the egg, vanilla extract, and molasses and beat until light and creamy. In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves and whisk to combine. Add the dry ingredients to the contents of the stand-mixer bowl in three additions, alternating with additions of buttermilk, being sure to scrape down the sides of the bowl so that everything is well combined.

Using a measuring cup, place sixteen 1/4-cup mounds of batter on 2 parchment paper–lined baking sheets (8 mounds per sheet), spacing them about 1 1/2 inches apart. Bake for 15 to 18 minutes (the cakes should bounce back when gently poked). Remove from the oven and let cool completely.

Meanwhile, make the cream cheese frosting: beat together the cream cheese and butter until blended. Beat in the confectioners' sugar and vanilla until smooth. The frosting should be spreadable (it will harden when it chills). If it is too soft, you can add more sugar to stiffin it.

Spread 1/4 cup frosting on a whoopie pie half and top with another half to make a sandwich. Repeat until all of the whoopie pie halves have been used.

Store in an airtight container for up to 3 days.