# Components:
→ Fudge Layer
01 - 1 1/2 cups semisweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt
→ Pumpkin Spice Cookies
06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground ginger
13 - 1/2 cup unsalted butter, softened
14 - 3/4 cup brown sugar, packed
15 - 1 large egg
16 - 3/4 cup pumpkin purée
17 - 1 teaspoon vanilla extract
→ Pecan Shortbread Cookies
18 - 1 cup unsalted butter, softened
19 - 1/2 cup powdered sugar
20 - 2 cups all-purpose flour
21 - 1/2 teaspoon salt
22 - 1 cup pecans, finely chopped
23 - 1 teaspoon vanilla extract
→ Garnishes (Optional)
24 - 1/4 cup mini marshmallows
25 - 1/4 cup dried cranberries
26 - 1/4 cup chopped pecans
27 - 2 tablespoons white chocolate chips, melted
# Directions:
01 - Line an 8x8-inch baking pan with parchment paper. Combine chocolate chips, sweetened condensed milk, butter, and salt in a saucepan over low heat. Stir carefully until melted and homogeneous. Remove from heat and mix in vanilla. Transfer the fudge mixture to the prepared pan, spread evenly, and refrigerate until firm (minimum 2 hours). Cut into 1-inch squares once set.
02 - Preheat oven to 350°F. Line a baking sheet with parchment. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. In a separate bowl, cream butter and brown sugar using an electric mixer until pale and fluffy. Blend in egg, pumpkin purée, and vanilla extract. Gradually incorporate the dry ingredients, mixing only until combined. Drop batter by tablespoonfuls onto the prepared baking sheet. Bake for 10 to 12 minutes, until edges set. Transfer cookies to a cooling rack.
03 - Preheat oven to 350°F. Line another baking sheet with parchment paper. Cream together butter and powdered sugar until light. Stir in vanilla. Add flour and salt and mix until dough forms. Fold in chopped pecans. Shape dough into 1-inch balls, arrange on baking sheet, and flatten gently. Bake for 12 to 14 minutes, until lightly golden. Let cool completely before handling.
04 - Neatly arrange fudge squares, pumpkin spice cookies, and pecan shortbread cookies on a serving tray. Adorn with mini marshmallows, dried cranberries, chopped pecans, and drizzle with melted white chocolate if desired.
