Preheat your oven to 350°F (176°C) and prepare a baking sheet.

In a large mixing bowl, cream together room-temperature butter, vegetable or canola oil, granulated sugar, and powdered sugar until smooth and fluffy.

Add the egg and vanilla extract, beating until fully integrated.

Gradually add flour, salt, and baking powder, mixing until a soft dough forms.

Shape the dough into 9 equal balls, flatten slightly, and create a small well in the center.

Bake the cookie bases for 8-9 minutes, until set at the edges but soft in the center.

While cooling, melt butter in a saucepan, then stir in brown sugar and chopped pecans until bubbling.

Whisk in heavy cream, vanilla, cinnamon, nutmeg, and salt until smooth.

Once the cookie bases have cooled, fill each well with the warm pecan pie filling.