Pumpkin Spice Pudding Mix

I have TWO recipes from Jell-O's Pumpkin Spice Pudding mix to share. When I saw this in Wal-Mart, I knew I wanted to come up with something creative and delicious to end the fall season with. I grabbed two packages and started thinking.

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!