Using a countertop mixer fitted the paddle attachment, add shortening and butter to the bowl and beat on medium speed until light and creamy (about 3-4 minutes).

Add sugars and beat on medium speed until blended.

Add eggs and beat on medium speed until blended.

Add pudding mix and vanilla extract. Beat on medium speed until blended.

In a separate bowl, combine flour, baking soda, cornstarch, espresso powder, cinnamon, nutmeg, and salt. Stir dry ingredients until well combined. Add 1/2 of the dry ingredients to the bowl of the countertop mixer and beat on medium speed until blended. Add rest of dry ingredients to the bowl and beat until blended.

Line 2-3 sheet pans with parchment paper. Using your hands, take approximately 1 Tbsp of cookie dough and shape into round ball. Place dough on the parchment paper. Repeat with rest of dough, spacing the balls of dough about 1.5"-2" apart. Before baking, use the base of your hand to gently push the dough balls into flat 1/2" thick discs.

Back at 375 for 12-14 minutes, or until edges of cookies just begin to turn golden brown. (Use caution to not overbake as the cookies will be hard!)

Cool cookies on a cooling rack.

Using a countertop mixer fitted with the paddle attachment, add butter and beat on medium speed for 2-3 minutes.

Add powdered sugar and beat on low speed until mixture is completely blended.

Add Biscoff Spread and beat on low speed until blended.

Add heavy cream and vanilla extract and beat on low speed until combined.

Increase speed to medium-high and beat for approximately 2 minutes, or until frosting is light and fluffy in texture.

Insert a star tip into a small pastry bag (or a sandwich bag with one corner snipped).

Fill bag about half-full with buttercream.

Flip one of the cookies over and pipe a ring of frosting around the outside edge. Top with another cookie.