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