Save to Pinterest This festive Thanksgiving Fudge Cookie Tray brings together deeply chocolatey fudge squares, spiced pumpkin cookies, and buttery pecan shortbreads. It is the ultimate sweet assortment for your Thanksgiving dessert table or for gifting to friends and family. Whether you want a rich treat or something cozy and spiced, this tray covers every craving. Sweet garnishes add a playful finish, making every bite a celebration.
One Thanksgiving I brought this platter to my neighbor’s potluck. Watching everyone mingle and sample each cookie was pure joy. Now it is a tradition that friends hope for every year.
Ingredients
- Semisweet chocolate chips: Provide a classic chocolate flavor and melt smoothly for the fudge base. Look for high-quality chips with pure cocoa butter.
- Sweetened condensed milk: Creates the fudge’s silky texture while adding sweetness and structure. Use a fresh can with no dents for best quality.
- Unsalted butter: Adds richness throughout the cookies and fudge. Softened butter creams better. Look for a golden, fresh stick.
- Vanilla extract: Enhances the warm flavor in every layer. Pure vanilla is worth the splurge.
- Salt: Balances flavors and sharpens chocolate and spices. Opt for fine sea salt for even mixing.
- All-purpose flour: Gives body and crispness to both cookie varieties. Sift if clumpy for tender cookies.
- Baking powder and baking soda: Lift the cookies for a cake-like texture. Check the expiration for full potency.
- Ground cinnamon, nutmeg, and ginger: Infuse the pumpkin cookies with autumn warmth. Freshly bought spices will be most fragrant.
- Brown sugar: Packs moisture and a slight molasses note into the pumpkin cookies. Light brown sugar works here.
- Egg: Is the binder and gives the pumpkin cookies their softness. Large eggs at room temperature are best for mixing.
- Pumpkin purée: Delivers a lovely aroma and keeps cookies extra moist. Read the label to ensure it is pure pumpkin.
- Powdered sugar: Brings tenderness and subtle sweetness to the pecan shortbreads. Choose one with no additives for smooth blending.
- Pecans: Add buttery crunch to the shortbreads and for garnishing. Toast for more flavor if you have the time.
- Optional garnishes: Mini marshmallows, dried cranberries, and extra pecans create festive color and texture. Use fresh, plump garnishes for best effect.
- White chocolate chips for drizzle: Add a creamy contrast to the darker elements. Gently melt to avoid scorching.
Instructions
- Line and Prepare the Pan:
- Line an eight-inch square baking pan with parchment paper so you can easily lift out the fudge layer. Ensure the paper reaches up the sides.
- Make the Fudge Layer:
- Combine the chocolate chips, sweetened condensed milk, butter, and salt in a saucepan over low heat. Stir constantly until the chocolate melts and the mixture becomes thick and shiny. Remove from heat and stir in vanilla. Spread the fudge evenly in the prepared pan and chill until it is firm enough to cut into squares. This usually takes at least two hours but longer is even better.
- Mix Pumpkin Spice Cookie Dough:
- Whisk together flour, baking powder, baking soda, salt, and the three ground spices in a bowl. In a separate bowl, cream the softened butter and brown sugar with an electric mixer until pale and fluffy. Beat in the egg, pumpkin purée, and vanilla. Gradually add the dry ingredients so the dough forms without over-mixing. The dough should look soft and pillowy.
- Shape and Bake Pumpkin Cookies:
- Use a spoon or small scoop to drop tablespoon-sized mounds onto a parchment-lined baking sheet. Space them apart to allow for spreading. Bake in a preheated oven at 350 degrees Fahrenheit for ten to twelve minutes. The cookies are ready when the edges are set and the tops look just dry. Cool on a wire rack.
- Form and Bake Pecan Shortbread:
- Cream the softened butter and powdered sugar together until it is light and almost fluffy. Mix in vanilla. Soon as that is combined, stir in the flour and salt, then fold in the chopped pecans. Roll small balls of dough and place onto your lined baking sheet. Flatten each ball slightly with your hand. Bake at the same temperature for twelve to fourteen minutes until the bottoms are just golden. Cool completely before handling.
- Cut and Plate the Fudge:
- Once the fudge is fully chilled and set, lift it out using the parchment paper and cut into tidy one-inch squares with a sharp knife. Wipe the knife with a warm cloth between cuts for clean edges.
- Assemble and Garnish the Tray:
- Arrange the fudge squares, pumpkin cookies, and pecan shortbreads in sections on your platter. Tuck in small piles of mini marshmallows, dried cranberries, and chopped pecans as pops of color. Drizzle melted white chocolate over a few cookies or fudge pieces if you like for a final festive touch.
Save to Pinterest Growing up, pecans were always my favorite addition. My grandmother would shell them herself and the scent of toasty pecans always meant a holiday was near. To this day I never skip sprinkling a few extra on top for nostalgia and crunch.
Storage Tips
The cookies and fudge can be stored together in an airtight container at room temperature for up to five days. Add a sheet of parchment or waxed paper between layers to keep textures crisp. To keep the fudge extra fresh and creamy, you can chill it in the refrigerator and let it come to room temperature before serving.
Ingredient Substitutions
You can easily swap walnuts for pecans in both the shortbread and the garnish. For a dairy-free version of the fudge, use coconut condensed milk and vegan butter then select a suitable chocolate. If you like, add a sprinkle of flaky salt on top of the fudge for an elevated finish.
Serving Suggestions
Place the tray in the center of your dessert buffet surrounded by mugs of cider or coffee. For a more personal touch, package sample boxes or cello bags to gift neighbors and teachers. A little ribbon and a handwritten tag make it extra special.
Cultural and Historical Context
Cookie trays are a classic part of American holiday traditions and every family has its own mix of favorites. Fudge became especially popular for celebrations in the nineteenth century. Pumpkin spice flavors capture the true essence of fall and echo early colonial harvest season treats. The tray brings all these comforting traditions full circle.
Seasonal Adaptations
Add a few leaf-shaped sugar cookies for a whimsical autumn look Swap dried cranberries with chopped dried apricots for a golden touch Sprinkle a little cinnamon sugar on the pumpkin cookies before baking for extra sparkle
Success Stories
Every time I bring this tray to a Thanksgiving dinner, people ask for the recipes. One year, a friend’s picky eater tried the pumpkin spice cookie and asked for a second. It feels like you are offering comfort and delight in every bite.
Freezer Meal Conversion
Both the fudge and the cookies freeze well. Arrange in a single layer on baking sheets to freeze solid then store in zip-top bags for up to one month. Thaw at room temperature and refresh cookies in a low oven if needed.
Save to Pinterest Share these sweet treats with a friend, or enjoy them with a cup of cider for instant fall comfort. Your Thanksgiving table will never be the same.
Common Recipe Questions
- → How can I vary the cookie tray?
Try adding leaf-shaped sugar cookies, chocolate-dipped pretzels, or swapping walnuts for pecans in the shortbread.
- → How do I store leftovers?
Place cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- → Can I prepare components in advance?
Yes, you can bake and chill each cookie ahead of time, then assemble the tray before serving.
- → What garnishes work well?
Mini marshmallows, dried cranberries, chopped pecans, or melted white chocolate add color and flavor.
- → Are these cookies vegetarian?
All cookies are vegetarian, but check ingredient labels for possible allergens or animal-derived products.
- → Which tools will I need?
Prepare with mixing bowls, electric mixer, baking sheets, parchment paper, saucepan, spatula, and measuring tools.