Preheat the oven to 350°F. In a large mixing bowl, cream butter and brown sugar.
Add the molasses and mix to incorporate.
Add the eggs and combine.
Add the yogurt and combine.
Add the salt, baking powder, baking soda, ginger, cinnamon, and cloves. Mix to combine.
Add the flour and mix to combine.
Place 2 tablespoons worth of dough on a cookie sheet, in the same way, you would drops of chocolate chip cookie dough. Use a cookie/ice cream scoop if you have one.Bake for 11 minutes. Remove from the oven and allow to cool.
To make the filling, with a hand-held mixer combine the cream cheese, butter, powdered sugar, and vanilla extract.
To assemble the whoopie pies, layer the cream cheese icing filling between the two cookies to make a sandwich. To not overcomplicate things, this can just be done with a knife.
Notes
For a light and fluffy whoopie pie cookie, do not overmix the batter.To ensure a moist cookie, do not overbake. Do a test cookie if necessary to evaluate whether or not you need to adjust the 11-minute baking time.Cream Cheese Frosting: The filling requires two 16oz. packages of cream cheese. This may seem like a lot, but you will need the full two packages to make the filling for all of the whoopie pies.Refrigerate: Be sure to refrigerate any leftover gingerbread whoopie pies given that they are made with a cream cheese frosting.For more tips on baking homemade cookies, see my Guide to Making the Best Homemade Cookies.