Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.

In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

In a large mixing bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, and beat until just combined.

Gradually add the dry ingredients to the wet mixture, stirring until everything is just combined.

Drop tablespoon-sized dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes or until lightly golden around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

While cookies cool, whip the cream cheese until smooth, then gradually add the powdered sugar and vanilla extract until well blended.

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

Repeat until all cookies are filled, and enjoy!