Preheat your oven to 350°F (175°C).

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

In a separate bowl, cream the butter and sugars together until light and fluffy, about 3-5 minutes.

Add the egg, molasses, and vanilla extract to the creamed mixture, mixing until well combined.

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

Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spaced about 2 inches apart.

Bake the whoopie pies in the preheated oven for 10-12 minutes, or until they are set and lightly golden on the edges.

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 ginger extract until smooth and creamy.

Spread or pipe the filling onto the flat side of half of the whoopie pies, then top with the remaining cookies, flat side down.

Serve the gingerbread whoopie pies immediately, or store in an airtight container for later enjoyment.