# What You'll Need:
→ Fudge Layer
01 - 1 1/2 cups semisweet chocolate chips
02 - 1 can (14 ounces) 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
# Method:
01 - Line an 8x8-inch baking pan with parchment paper. In a saucepan over low heat, melt chocolate chips, sweetened condensed milk, butter, and salt, stirring until smooth. Remove from heat and stir in vanilla extract. Spread evenly into the prepared pan and refrigerate until firm, at least two hours. Once set, cut into 1-inch squares.
02 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, cream softened butter and brown sugar until fluffy, then beat in egg, pumpkin purée, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
03 - Drop tablespoonfuls of dough onto the prepared baking sheet. Bake for 10 to 12 minutes, until edges are set. Transfer to a wire rack to cool completely.
04 - Preheat oven to 350°F. Line a separate baking sheet with parchment paper. In a bowl, cream butter and powdered sugar until light. Beat in vanilla extract, then stir in flour and salt until a dough forms. Mix in finely chopped pecans.
05 - Shape dough into 1-inch balls and place onto baking sheet. Flatten gently with your palm. Bake for 12 to 14 minutes, until edges are lightly golden. Remove from the oven and let cool completely.
06 - Arrange fudge squares, pumpkin spice cookies, and pecan shortbread cookies on a large platter. Garnish with mini marshmallows, dried cranberries, chopped pecans, and a drizzle of melted white chocolate as preferred.
