These tender little whoopie pies are bursting with spicy gingerbread flavor! The cool, creamy (vegan!) chocolate cream cheese filling is the perfect complement to these delicious holiday treats.
In a small bowl, combine flaxseed meal and water. Mix well and set aside for 5 minutes.
Combine flour, baking soda, baking powder, sugar, ginger, cinnamon, nutmeg, cloves, white pepper and salt in a large bowl. Whisk well to combine and remove any lumps.
Next, add flax mixture, molasses, oil, milk and vanilla to the flour mixture. Stir well to combine.
Preheat oven to 350ºF. Line a baking sheet with parchment paper. Scoop 1 tablespoon of batter onto the parchment-lined sheet pan. Place the cookies 2 inches apart, as they spread while baking.
Bake for 5–10 minutes. Check after 5 minutes and rotate the pan to bake evenly. The cookies should be puffed up and set. A toothpick inserted in the center should come out clean. Remove cookies to a wire rack and cool completely.
In a medium bowl, combine softened cream cheese and butter. Mix with a rubber spatula until completely combined. Add powdered sugar and mix well.
Place chocolate chips in a small bowl. Microwave 30 seconds at a time, stirring each time to melt. Add melted chocolate and vanilla to the cream cheese mixture and stir well to combine.
Using a butter knife or offset spatula, spread filling onto the bottom of half the cookies. Top with remaining cookies.
Chill for 30 minutes. Dust with powdered sugar just before serving.