Pumpkin Spice Whoopie Pies

Preheat Traeger Grills or oven to 350F.

For the Cake:

In a large bowl, whisk the egg, pumpkin, oil, and pumpkin pie spice mix. Then add in the spice cake mix and whisk until smooth. Line two baking sheets with parchment or silicone baking mats. Using a 1 1/2 or 2 oz cookie scoop, portion out 8 cake mounds on each tray. Smooth the top of the cake mound batter with a lightly damp finger or the back of a spoon to smooth out any rough edges. Bake for 8-10 minutes or until done. Remove and cool on a mesh baking rack. Repeat for the remaining batter; this should make approximately 32 cake mounds. Cool cakes completely.

For the Filling:

Whisk the cream cheese, butter, bourbon (or vanilla extract), and confectioners sugar together until smooth. Fill a pastry bag or Ziploc with the cream cheese filling. Pipe 1-2 tbsp of filling onto the flat side of half of the cooled cakes. Top with a second cake. For a drier cookie, you could leave the cookies out overnight before filling. Once filled, it is recommended to keep them in the fridge.