Pin this A festive assortment of rich fudge and spiced cookies, perfect for sharing at Thanksgiving gatherings.
Cookie trays have always been a staple at our Thanksgiving table and this selection brings together all the flavors my family loves. Baking these treats fills the kitchen with warmth and cheer every year.
Ingredients
- Fudge Layer: 1 ½ cups (255 g) semisweet chocolate chips, 1 (397 g) can sweetened condensed milk, 2 tbsp (28 g) unsalted butter, ½ tsp vanilla extract, Pinch of salt
- Pumpkin Spice Cookies: 1 ¾ cups (220 g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ½ cup (115 g) unsalted butter (softened), ¾ cup (150 g) brown sugar (packed), 1 large egg, ¾ cup (180 g) pumpkin purée, 1 tsp vanilla extract
- Pecan Shortbread Cookies: 1 cup (225 g) unsalted butter (softened), ½ cup (60 g) powdered sugar, 2 cups (250 g) all-purpose flour, ½ tsp salt, 1 cup (120 g) pecans (finely chopped), 1 tsp vanilla extract
- Garnishes (Optional): ¼ cup (30 g) mini marshmallows, ¼ cup (30 g) dried cranberries, ¼ cup (30 g) chopped pecans, 2 tbsp (20 g) white chocolate chips (melted)
Instructions
- Prepare the Fudge Layer:
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper. In a saucepan over low heat, combine chocolate chips, sweetened condensed milk, butter, and salt. Stir until melted and smooth. Remove from heat and stir in vanilla. Pour into prepared pan, spreading evenly. Chill in refrigerator until firm (at least 2 hours). Cut into 1-inch squares.
- Make Pumpkin Spice Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, cream butter and brown sugar until fluffy. Beat in egg, pumpkin purée, and vanilla. Gradually add dry ingredients to wet, mixing until just combined. Drop tablespoonfuls onto baking sheet. Bake 10,12 minutes until edges are set. Cool on rack.
- Make Pecan Shortbread Cookies:
- Preheat oven to 350°F (175°C). Line another baking sheet with parchment. Cream butter and powdered sugar until light. Add vanilla. Stir in flour and salt until a dough forms. Mix in chopped pecans. Roll dough into 1-inch balls, place on baking sheet, flatten gently. Bake 12,14 minutes until lightly golden. Cool completely.
- Assemble the Cookie Tray:
- Arrange fudge squares, pumpkin spice cookies, and pecan shortbread cookies on a large platter or tray. Garnish with mini marshmallows, dried cranberries, chopped pecans, and drizzle with melted white chocolate as desired.
Pin this Sharing these cookies with loved ones always sparks laughter and stories at our Thanksgiving gatherings. It's a tradition that everyone, young and old, looks forward to every year.
Required Tools
Mixing bowls, electric mixer, baking sheets, parchment paper, saucepan, spatula, measuring cups and spoons
Allergen Information
Always double-check ingredient labels if you have allergies. Ingredient substitutions are possible for some allergies but review each carefully.
Nutritional Information
Calories: 140, Total Fat: 7 g, Carbohydrates: 18 g, Protein: 2 g (per serving, approx. 1 cookie)
Pin this Finish the tray with festive garnishes for a beautiful holiday centerpiece. These cookies are sure to impress friends and family.
Frequently Asked Recipe Questions
- → Can I make the fudge layer ahead of time?
Yes, prepare the fudge up to several days in advance and chill until firm. Cut just before assembling the tray.
- → How can I ensure pumpkin spice cookies are soft?
Don't overbake. Remove them when edges are set and centers are soft, then cool on racks to maintain moistness.
- → Can I substitute walnuts for pecans in shortbread?
Absolutely. Walnuts work well in place of pecans, offering a similar texture and nutty flavor profile.
- → Are these treats suitable for vegetarians?
Yes, all prepared items use vegetarian-friendly ingredients, without gelatin or animal fats.
- → What garnishes complement the cookie tray best?
Mini marshmallows, dried cranberries, chopped pecans, and a drizzle of melted white chocolate add festive flair and variety.
- → How should leftovers be stored?
Place all cookies and fudge in an airtight container at room temperature. Enjoy within five days for best freshness.