Pumpkin Crystallized Ginger Spice Whoopie Pies

Using a stand mixer, mix oil and brown sugar for 2-3 minutes. Add in eggs and mix thoroughly. Add in pumpkin and vanilla and mix well. In a medium size bowl, mix all other dry ingredients (flour, all spice, ground ginger, cinnamon, salt, baking soda, baking powder). Add the dry mixture to the wet mixture in batches, making sure each is thoroughly mixed. Preheat your @traegergrills to 350F. On a cookie sheet layered with parchment, use a 2 oz ice cream scoop to portion out cookies. Sprinkle half of the cookies with the cinnamon ginger sugar topping (mixed from 1/4 cup white granulated sugar, 4 tsp cinnamon, 2 tsp ginger). Bake cookies for 15-25 minutes until lightly firm to the touch. Cool completely then fill with bourbon cream cheese filling topped with crystallized ginger.