• Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
  1 stick butter, 1/3 cup oil, 1/2 cup granulated sugar, 1/4 cup powdered sugar
• Add the egg, and vanilla extract, and mix until combined.
  1 egg, 1 tsp 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 1/4 measuring cup, press down the center of the cookie to make room for the pumpkin pie filling.
  2 & 1/3 cup flour, 1/4 tsp salt, 3/4 tsp 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, 1/2 cup brown sugar, 5 oz pumpkin puree, 2 tsp 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.
  2/3 cup heavy cream, 1 tbsp granulated sugar, 1 tsp vanilla extract
• Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a piping 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.
• Chill in the fridge until the filling is set, about 30 minutes. Top with whipped cream and enjoy!