Heat oven to 375 degrees. Line your cookie sheet with parchment paper.
In a medium sized bowl, add the sugar, molasses, pumpkin puree and shortening in a bowl. Stir after each addition. Add in the egg. Whisk. Add all the dry ingredients to another bowl. Stir. Scoop a small amount of the dry ingredients into the wet ingredients. Mix well after each addition. Use an ice cream scoop and scoop out the batter for each individual cookie. Bake for 7-8 minutes or until they appear puffy and slightly undercooked. Allow them to cool on the cookie sheet before moving them to a wire rack.
Fudge Sauce Drizzle
Place a cup of fudge sauce into the microwave for 5-10 seconds to melt. Use a teaspoon and begin to drizzle the melted chocolate sauce over each cookie. Garnish each Pumpkin Spice Mocha Latte Cookie with a coffee bean. Cool completely.
