• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
  1 stick butter, ⅓ cup oil, ½ cup granulated sugar, ¼ cup powdered sugar
• Add the egg, and vanilla extract, and mix until combined.
  1 egg, 1 teaspoon vanilla extract
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling.
  2 & ⅓ cup flour, ¼ teaspoon salt, ¾ teaspoon baking powder
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pumpkin pie filling.

• In a medium bowl, cream the cream cheese, and brown sugar. Once smooth, mix in the pumpkin puree and the pumpkin spice. Add a little gel food coloring and mix, don't worry if it's looking very orange.
  3 oz cream cheese, ½ cup brown sugar, 5 oz pumpkin puree, 2 teaspoon pumpkin pie spice, orange gel food coloring
• In a separate medium bowl, whip the cold whipped cream, granulated sugar, and vanilla extract until you reach stiff peaks.
  ⅔ cup heavy cream, 1 tablespoon white sugar, 1 teaspoon vanilla extract
• Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a whipping bag with a large piping tip. Pipe a big dollop of pumpkin pie filling in the center of each cookie. Gently pick up the cookies and tap them on the counter to get the filling to spread. Top with whipped cream and enjoy!