In a large mixing bowl, whisk together the flour, baking soda and salt. Set aside.

In another large mixing bowl with an electric hand mixer, beat together the butter, oil and granulated sugar until well blended.

Add the egg and vanilla extract and beat until fully incorporated.

Gradually beat in the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix. The dough can be wrapped in plastic wrap, placed in a Ziploc, and refrigerated for up to 3 days.

Grease 24 cavities of two standard muffin pans.

Roll the dough into twenty-four 27-gram balls. Place one in the center of one of the cavities and squish down to create a little crust that you’re going to fill. You don't need to create a thin pie crust kind of shell.

Chill for 30 minutes or freeze for 15. Meanwhile, preheat the oven to 375 °F (190 °C) and place a baking sheet large enough for your muffin pans in the lower third section of your oven.

Place the cold muffin pans on the preheated baking sheet and bake for 12 minutes or until nicely browned. The bottom won’t brown as nicely as the sides, but that’s normal.

Remove from the oven, press them down with your fingers or a spoon to make a more defined indentation where the filling will go.

Let cool for at least 15 minutes on a cooling rack while you prepare the filling and lower the temp to 350 °F (175 °C).

Spoon 1 tablespoon (16 grams) of filling into the mostly cooled crusts. Do not fill it over the edges of the crust.

Bake for 12 minutes.

Let cool completely in the pans and then remove by running a sharp knife around the edges. I was actually able to remove them after only about 10-15 minutes, but to be on the safe side, I think it’s best if they cool completely (about an hour) before trying to remove them.

In a small or medium mixing bowl, use an electric hand mixer to beat the heavy cream. Start on low so it doesn't fly everywhere, and gradually increase the speed to high. Continue beating until you have stiff peaks. But don't overmix, or it'll break down into butter.

Pipe on the whipped cream using a star tip.

Once cooled, these pumpkin pie cookies can be refrigerated in an airtight container for up to 4 days.

If you want to freeze them, let the cookies cool completely, then place them in a single layer on a baking sheet, and place them in the freezer. Once frozen, transfer them to an airtight container. They can be frozen for up to 3 months.