I decided to make fudge because like I have said before, I LOVE MAKING FUDGE! It's so easy and make a lot so it's great for sharing. I have used pudding mix in a fudge recipe before - for my Birthday Cake Golden Oreo Confetti Fudge - so I thought why not?
It turned out great! I did a layer of classic chocolate fudge and topped it with the pumpkin spice fudge made from the pudding mix. The two layers work really well together and it is a very simple, no-bake recipe!
Then I decided to make cookies with one of my favorite things ever - Nutella. I've used Nutella before in my Nutella Stuffed Brownie Bites but I've never made cookies with it before until now. I didn't want to mix the two because I knew the nutella would overpower the batter, so I made two separate cookies and then put them together!
I used two different batters - a pumpkin cream cheese pudding cookie and a chocolate Nutella brown sugar cookie and stuck a pumpkin spice hershey kiss in the middle! They were perfectly crumbly and delicious. The key is to chill the dough for a few hours before mixing them together.
Chocolate Pumpkin Spice Fudge
makes one 9x9 pan
Ingredients:
- 1 cup chocolate chips
- 1/2 14 oz can sweetened condensed milk
- 1/2 teaspoon vanilla
- 1 package pumpkin spice pudding mix
- 6 tbsp butter
- 6 tbsp heavy cream
- 3/4 cup sugar
- pinch of salt
- 1/2 7 oz jar of marshmallow creme
- 1 cup white chocolate chips
Instructions:
1. Line a 9x9 pan with aluminum foil
2. Combine chocolate chips and sweetened condensed milk in a saucepan. Warm over low heat and stir until smooth. Remove from heat and stir in vanilla extract. Pour into pan and refrigerate.
3. Heat butter, sugar, and salt in a saucepan on medium high heat. Bring to boil and cook for 5 minutes while stirring continuously.
4. Remove from heat and quickly stir in white chocolate, pudding mix and marshmallow creme. Pour over chocolate fudge layer and refrigerate for up to 4 hours before serving.
Pumpkin Spice Nutella Cookies
makes about 30 cookies
Ingredients:
For pumpkin cookies:
- 1 package pumpkin spice pudding mix
- 1 package pumpkin spice hershey kisses
- 1/2 cup butter
- 1/4 cup cream cheese
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- pinch of salt
For Nutella cookies:
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup nutella
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- pinch of salt
Instructions:
For pumpkin cookies:
1. Combine butter, sugar, egg and vanilla and beat until fluffy for about 5 minutes
2. Add remaining ingredients and mix on low until combined.
3. Refrigerate dough for at least 2 hours
For Nutella cookies:
1. Combine butter, sugar, egg, vanilla and Nutella until fluffy for about 5 minutes
2. Add remaining ingredients and mix on low until combined
3. Refrigerate dough for at least 2 hours
After both doughs have been refrigerated:
1. Form 1 inch balls of dough. Take a dough ball of the pumpkin dough and a dough ball from the Nutella dough and press them together, forming one large ball.
2. Place the large dough balls on a well-greased baking sheet, about 1-2 inches apart. Bake for 12-13 minutes at 350F Degrees.
3. After the cookies come out of the oven, press a hershey kiss into the center. Let cookies cool and enjoy!
