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In a large bowl, combine flour, baking soda and powder, pumpkin pie spice and salt; mix to combine. Set aside.
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In the bowl of your mixer beat together butter and sugar until light and fluffy.
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Add egg and vanilla and beat until combined.
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Gradually add flour to butter/sugar and mix until just combined.
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Add buttermilk or cream and mix again, until just combined.
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On a parchment lined baking sheet, roll out dough balls and space about 2 inches apart.
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Bake at 375 for 10 minutes. Cool completely.
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Melt brown melting chocolate with 1 teaspoon of vegetable shortening in a small bowl for 45 seconds. Once done stir until smooth. If needed, heat for additional 15 second increments, stirring in between, until smooth.
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Repeat with white and yellow chocolate.
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To decorate the cookies spread the white melting chocolate over the cookie. Top the white with a dollop of brown and yellow. Swirl together with the tip of a chopstick or toothpick. Set aside to set.
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Once set, cookies can be vacuum sealed with the FoodSaver® and frozen for up to 3 months. Remove from freezer and bring to room temperature before serving.