# What You'll Need:
→ 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
# Steps to Follow:
01 - Line an 8x8-inch baking pan with parchment paper. In a saucepan over low heat, combine chocolate chips, sweetened condensed milk, butter, and salt, stirring until mixture is fully melted and smooth. Remove from heat, stir in vanilla extract, then spread evenly in the prepared pan. Chill in the refrigerator until firm, at least 2 hours. Once set, cut into 1-inch squares.
02 - Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, cream softened butter and brown sugar until light and fluffy. Beat in the egg, pumpkin purée, and vanilla extract until fully incorporated.
03 - Gradually mix the dry ingredients into the wet mixture until just combined. Drop dough by tablespoonfuls onto the prepared baking sheet. Bake 10 to 12 minutes, or until the edges are set and cookies are golden. Cool cookies completely on a wire rack.
04 - Preheat oven to 350°F. Line a separate baking sheet with parchment. Cream butter and powdered sugar until very light. Blend in vanilla extract. Add flour and salt, mixing until dough forms, then incorporate chopped pecans.
05 - Roll shortbread dough into 1-inch balls and arrange on baking sheet. Gently flatten each ball. Bake for 12 to 14 minutes, until cookies have turned lightly golden. Transfer to rack to cool completely.
06 - Arrange fudge squares, pumpkin spice cookies, and pecan shortbread cookies attractively on a large platter or tray. Garnish with mini marshmallows, dried cranberries, chopped pecans, and a drizzle of melted white chocolate, as desired.
