In a large bowl, combine flour, baking soda and powder, pumpkin pie spice and salt; mix to combine. Set aside.

In the bowl of your mixer beat together butter and sugar until light and fluffy.

Add egg and vanilla and beat until combined.

Gradually add flour to butter/sugar and mix until just combined.

Add buttermilk or cream and mix again, until just combined.

On a parchment lined baking sheet, roll out dough balls and space about 2 inches apart.

Bake at 375 for 10 minutes. Cool completely.

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.

Repeat with white and yellow chocolate.

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.

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.