Line the bottom of a 9×13 pan or a quarter sheet pan with parchment. Spray the parchment and the sides of the pan. Preheat the oven to 350°F.

Whisk together the flour, baking soda, ginger, black pepper, cinnamon, salt, cloves and nutmeg. Set aside.

Cream the butter and sugar until light and fluffy.

Add the eggs and mix in completely.

Add the molasses and beat until combined.

Add the flour and beat until combined, scraping often.

Scrape into the prepared pan and smooth with an offset spatula. Because this is a sticky batter, it is easiest if you use a damp spatula. I take my pan over to the sink area and run cold water on the spatula. I shake off the spatula to remove excess water and spread the batter. Repeat the wetting of the spatula as often as it takes to smooth and even out the batter.

Bake for 15 to 18 minutes. Immediately upon removing them from the oven flatten the edges which will be higher with an offset spatula. Cool completely.

Go around the edges with a spatula to release them and turn the Hermits out. Leave them upside down.

Ice if desired, and cut into squares or rectangles.