Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In large mixing bowl, mix all ingredients for whoopie pies until blended.
Spoon batter into a large ziploc bag. Snip of corner of bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inch). Bake in a 350 degree oven for 12-15 minutes. Remove and cool.
When completely cooled, make the filling. Beat cream cheese and butter for 3 minutes in mixer.
Add powdered sugar and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie.
Notes
Use a pencil and bowl to draw circles on parchment paper to create evenly sized cookies. Make the cookies as evenly sized as possible so that every cookie has a match! Be sure to flip paper over so pencil doesn't transfer to cookies.
Make sure to let the cakes cool completely before adding the filling, otherwise the filling will soften and ooze out the sides of the whoopie pies.
Want your filling to be thicker? Add less cream. Want it to be thinner? Add more cream while beating until the desired consistency is reached.
Swap out the ginger, nutmeg, and cloves for 1 1/4 teaspoon homemade pumpkin pie spice mix.
STORAGE: Store whoopie pies in airtight container in refrigerator for up to 5 days (they taste delicious cold)! Do not leave out for more than two hours.
FREEZE: Freeze in airtight container for up to two months. Thaw in refrigerator overnight.