Heat oven to 375 degrees. Line a cookie sheet with parchment paper.
Add the sugar, molasses, pumpkin puree and shortening in a bowl, stirring after each addition.
Whisk in the egg.
In another bowl add all of the dry ingredients (flour, instant coffee, pumpkin pie spice, cinnamon, salt and baking soda) and stir until all ingredients are well blended.
Slowly scoop in a small amount of the dry ingredients into the wet ingredients, mixing after each addition until batter is formed.
Use a small ice cream scoop to make your cookie batter into balls and place on the lined cookie sheet.
Bake for 7-8 minutes or until cookies appear puffy and slightly undercooked. Allow them to cool on the cookie sheet before moving them to a wire rack for the chocolate drizzle. The cookies will harden as they cool.
Place a cup of the fudge sauce into the microwave for 5-10 seconds for it to melt. Use a teaspoon to drizzle the melted chocolate sauce over each cookie. Garnish each cookie with a coffee bean.