In a large bowl, cream butter and sugars on medium-high speed until mixture is airy and light. Add molasses and salt and beat until well-mixed and fluffy.
Add egg and vanilla extract and beat until they are fully integrated into the mixture. Add flour, ginger, cinnamon, nutmeg, and cloves to wet ingredients and mix until just combined.
Divide mixture into two or three portions, wrap with plastic wrap, and place in the refrigerator to chill for at least two hours (or overnight).
Once chilled, remove portions of the dough from the fridge one at a time (so the remaining ones remain cold). Preheat oven to 350°F.
Roll out dough between two pieces of plastic wrap to cut down on sticking. Once dough is about 1/8"-thick, cut out cookies using a small round cookie cutter (approx. 1 1/2 - 2" wide) or whatever you have available. I used the rim of a shot glass that fit those dimensions. Place cookies on a greased baking sheet and bake for 10-12 minutes, or until edges are beginning to brown and cookies have crisped up. Transfer cookies to a wire rack to cool. Repeat process with all dough sections.
For the Pumpkin Cream:
Using a hand or stand mixer, beat all ingredients until cream is light and fluffy. Once gingersnap cookies have cooled completely, spread your preferred amount of cream onto bottom of one cookie, and sandwich using another. Serve soon after assembling, or store in refrigerator.
For a firmer, less messy cream filling, assemble oreos and refrigerate. This will cut down on the amount of cream that spills out the sides when you take a bite.Gingersnap cookie recipe adapted from Erren's Kitchen's Homemade Golden Oreos.