Preheat oven to 350°F. Prepare 9 in. x 13 in. pan with vegetable pan spray.

In small bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg.

In medium bowl, whisk together brown sugar, butter, molasses, egg and vanilla. Add flour mixture and stir until well combined.

Press dough into pan and bake 19-23 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Cool completely before icing.

For icing, combine butter and cream cheese in medium bowl and beat on medium speed with an electric mixer until combined, about 2-3 minutes. Add sugar and vanilla extract and beat until smooth.

Spread icing evenly over gingerbread and sprinkle with sprinkles. Cut into squares and serve.