This Pumpkin Pie Cookie Recipe Is Dangerously Addictive

Directions

1. Set your oven to 350°F. Prepare a baking sheet by lining it with parchment paper and set it aside.
2. In a large bowl or stand mixer, cream together 1 stick of softened butter, ⅓ cup of vegetable or canola oil, ½ cup of granulated sugar, and ¼ cup of powdered sugar.
3. Mix in one room-temperature egg and 1 teaspoon of vanilla extract until everything is well combined.
4. Add 2⅓ cups of flour, ¼ teaspoon of salt, and ¾ teaspoon of baking powder, mixing until just combined. Use a large cookie scoop to form nine evenly sized dough balls. Arrange them on the prepared baking sheet and gently flatten each to roughly one inch thick. Press the bottom of a ¼-cup measuring cup into the center of each cookie to create a well for the filling.
5. Bake the cookies for 8 to 9 minutes, then allow them to cool completely on the baking sheet.
6. In a medium bowl, beat together 3 oz of softened cream cheese and ½ cup of brown sugar until smooth. Stir in 5 oz of pumpkin puree and 2 teaspoons of pumpkin pie spice. Add a tiny amount of orange gel food coloring and blend it in—it's fine if the mixture looks quite orange.
7. In another bowl, whip ⅔ cup of cold heavy cream with 1 tablespoon of white sugar and 1 teaspoon of vanilla extract until stiff peaks form.
8. Gently fold the whipped cream into the pumpkin mixture until completely incorporated. Spoon the filling into a piping bag fitted with a large tip. Pipe a generous amount of the pumpkin filling into the well of each cookie. Lightly lift each cookie and tap it on the counter to help the filling settle.
9. Finish each cookie with a swirl of whipped cream on top and serve.