Whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, and salt in a medium bowl.

In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

Add the egg, molasses, and vanilla extract to the butter mixture and mix until well combined.

Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are set and the tops are slightly cracked.

Let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

Prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Once the cookies are cool, spread cream cheese filling on the flat side of one cookie and top with another cookie to create a sandwich.