Preheat your oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).

Beat in the eggs one at a time, ensuring they’re well incorporated, followed by the vanilla extract.

In another bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the creamed mixture, mixing until just combined.

Stir in the rolled oats until fully combined.

Using a tablespoon or cookie scoop, drop dough onto ungreased baking sheets, leaving some space between each cookie.

Bake for 10-12 minutes or until the edges are golden brown.

Let cool on sheets for about 5 minutes before transferring to wire racks to cool completely.

In a medium bowl, beat together the powdered sugar, softened cream cheese, and vanilla until smooth and creamy.

Once the cookies are completely cool, spread the filling on the flat side of half the cookies and top with the remaining cookies.

Dust with powdered sugar right before serving if desired.