Pumpkin-Spiced Whoopie Pies with Ginger Cream

Preheat the oven to 350°F (175°C). In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, egg, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are firm and the tops spring back when lightly touched. Remove from the oven and let cool completely on a wire rack. In a mixing bowl, beat together the unsalted butter, cream cheese, powdered sugar, ground ginger, and vanilla extract until smooth and creamy. Spread a generous amount of the ginger cream onto the flat side of one whoopie pie, then sandwich it with another whoopie pie. Repeat with the remaining pies. Allow the whoopie pies to rest for 30 minutes before serving. Enjoy!