Gingerbread Whoopie Pies

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Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
1/4 cup (60ml) hot water
2/3 cup (130g) granulated sugar
1/2 cup (120ml) vegetable oil
1 large egg, at room temperature
6 ounces (170g) full-fat brick cream cheese, softened to room temperature
1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (see note)

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