Melt the peanut butter and butter first so it has time to cool – I melted them together, microwaving for about 30 seconds, stirring, and then 30 seconds more, stirring again until melted. Set aside until cool.

Combine flour, baking soda, pumpkin spice and salt in a bowl and whisk well to combine. Set aside.

In a large bowl, whisk together butter, peanut butter and sugars until smooth. Add in pumpkin and egg, mixing again until combined, then stir in vanilla extract. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if needed to bring the dough together (I do this!). Just keep mixing – it will come together! Once the dough is combined, I stick it in the fridge for 15-20 minutes.

After sticking it in the fridge, preheat oven to 350 degrees F.

Roll the dough into balls that are slightly smaller than 1 inch in size. Place on a baking sheet about 2 inches apart, baking for 8-10 minutes. Remove and let cool completely.

To make fudge strips, heat heavy cream until warm. Pour it over the chocolate chips in a bowl and mix until a ganache forms, stirring constantly for 2-3 minutes or until smooth. Place cookies on parchment or wax paper and drizzle chocolate over top. Let cookies sit for 30 minutes for chocolate to firm up.