• Heat your oven to 350°F/175°C. Line a baking sheet with parchment paper.

For the Gingerbread Cookies:

• Pour flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt in a medium bowl. Stir to combine. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat vegan butter and sugar on medium-high until light and fluffy (about 2 minutes). Beat in the flax egg until well combined.
• Reduce speed to low. Gradually add flour mixture to butter. Continue beating until combined.
• Continue with the mixer on low and add the molasses, plant-based milk, and apple cider vinegar.
• Roll the batter by quarter cup into balls and place on a prepared baking sheet, about 1.5" apart. Bake about 10 to 12 minutes, until edges are golden brown.
• Remove from oven and cool slightly before transferring to a wire rack to cool completely.

For the Filling:

• Prepare the Vegan Cream Cheese frosting. Clean out the bowl and the paddle attachment from above. On medium-high beat vegan butter and vegan cream cheese until fluffy, about 2 to 3 minutes.
• Reduce speed to low and gradually add powdered sugar until it's all incorporated. Add ground nutmeg.
• Increase speed to medium-high until light and fluffy, 1 to 2 minutes.
• Assess the filling. It should be smooth and spreadable. If it's too firm, whip in a tablespoon of plant-based milk.
• Assemble the whoopie pies by placing a dollop of cream cheese frosting on the bottom side of one of the cookies, use a butter knife to spread out to edges. Then top with another cookie. Repeat until you run out of cookies!