I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found a few other pudding cookie recipes.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

I combined elements from several of the recipes to create my own version. Since I also had a bag of Pumpkin Spice Hershey’s Kisses on hand (which are amazingly delicious), I decided to wrap the dough around the kisses.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

The resulting creation is what I like to call Chocolate Pumpkin Spice Cookies.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

They are soft, chewy, and have a delightfully pumpkin-y surprise in the middle. That’s pretty much everything a cookie needs to have, right?

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Chocolate Pumpkin Spice Cookies

Here’s what you will need:
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 bag of pumpkin spice Hershey Kisses, unwrapped

Let’s get baking:
In a large bowl, stir together flour, cocoa powder, salt, and baking soda and set aside.

Then in a bowl of a stand mixer (you can also use a hand mixer here), cream butter and sugars together.
 Add the dry pudding mix and beat until well blended. Add eggs and vanilla and mix until smooth.

Slowly incorporate flour mixture, being careful not to over mix.

Preheat oven to 350 degrees F.

Take a tablespoon of dough, roll it into a 1” ball, then flatten it with your hand. Place a Pumpkin Spice Hershey Kiss in the middle and form the dough around the kiss. Re-roll the dough into a uniform ball and place on an ungreased baking sheet.

Bake for 8-12 minutes. Remove cookies from the baking sheet and place on a wire rack to cool completely.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Not too bad for my first pudding cookie! I was actually expecting them to spread out a little more, but was pleased they held their shape.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

That wraps up Day 2 of Fall Cookie Week on IBC. Another delicious reason to celebrate the season!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Will you be whipping up a batch of these cookies? Do you love those Pumpkin Spice Kisses as much as I do?

Inspired By Charm

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start! Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found […]




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Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this week.

I’m also trying to coordinate some sort of giveaway into this week, but I haven’t finalized those details yet. Stay tuned. If there is a giveaway, I’m pushing to have it on Hump Day.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

For our first cookie of the week, I made Caramel Gingersnaps.This recipe combines the spices of fall with sweet gooey caramel for a winning combination.

To pull this off, I took a recipe I had for gingersnap cookies and just added caramel bits.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

The resulting cookie is super soft and bursting with flavor. I’ve actually always been a fan of gingersnaps. My mom made them, so I guess I find some sort of comfortin them. As crazy as it sounds, their flavor reminds me of home and family.

IMG_3865

These are also one of my favorite cookies for dunking in tea. The heat warms and softens both the cookie and the caramel. It’s magic!

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Okay, it’s time to get Fall Cookie Week officially started by telling you how these are made.

Caramel Gingersnaps

Here’s what you will need:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 11-ounce bag caramel bits

Let’s get baking:

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Then, in the bowl of a stand mixer, cream the softened butter. Add the brown sugar and beat until light and fluffy. Scrape down the sides, if needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Mix until just combined. Then gently fold in the caramel bits. Cover mixed dough with foil and chill for 3-4 hours .

Preheat oven to 350 degrees F. Line a large baking sheet with asilicone mat or parchment paper as some of the caramel may run.

Shape dough into 1-inch balls and roll in granulated sugar. Place balls one inch apart. Flatten slightly with your hand or the bottom of a glass. Bake for 8-10 minutes, until the edges are just turning brown. Be careful not to overcook these, which would result in a harder cookies.

Remove cookie from the baking sheet and place on a wire rack to cool completely.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Delicious, soft, and caramel-filled gingersnaps. You really can’t go wrong with these. Not only are they great for the fall, they are perfect for the holidays, too.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

So what do you think? Will you be giving these cookies a try!

Inspired By Charm

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this […]




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Sorry that I’m a little late in posting this. I made it a couple weeks ago, but because this week we celebrate Independence Day, the timing couldn’t be more perfect. Right?

Red, White, and Blue Trifle | Inspired by Charm

Before I get started; I must warn you that this recipe creates a fairly large dessert. If you are going to a party with a lot of people, the size will be great. However, if it’s a smaller gathering, feel free to cut the recipe in half.

Red, White, and Blue Trifle | Inspired by Charm

For my trifle container, I’m using a giant glass jar I picked up at Walmart for about $10. I don’t know the exact measurements, but I assume it holds 2 or 3 gallons.

Red, White, and Blue Trifle | Inspired by Charm

Red, White, and Blue Trifle | Inspired by Charm

I needed a quick dessert, so I took the easy way out with this recipe. Yep, I’m using box cake mix and Cool Whip! I will admit though, it’s still super delicious! If you’d like, I’m sure you can easily substitute homemade whipped cream and made-from-scratch cake.

Red, White, and Blue Trifle | Inspired by Charm

So the process is pretty simple. Bake your cakes (I made 9-inch rounds.), cube them, and start layering all of your ingredients. I even made a little Instagram video to show you the process.


Cake in a giant jar! #YesPlease by @inspiredbycharm

Easy, right?

Red, White, and Blue Trifle | Inspired by Charm

Red, White, and Blue Trifle

serves about 40 people

Here’s what you'll need:
2 boxes red velvet cake mix
2 pints blueberries
2 pints strawberries, tops removed and sliced

Frosting:
4 (16 oz.) tubs Cool Whip
4 packs White chocolate (or cheesecake) instant pudding
4 cups cold milk
1 cup powdered sugar

Let’s get baking:

Make the red velvet cake according to the package directions and allow the cake to cool. Using a serrated knife, cut the cake into one-inch square pieces and line the bottom of the trifle bowl with a third of the cake squares.

Next prepare the frosting. In a large bowl, beat the pudding mix, milk, and sugar with a whisk for about two minutes. Then, fold in Cool Whip.

Layer a third of the blueberries and strawberries on top of the whipped topping.
Layer another third of cake pieces on top of the berries to form a second layer of cake. Add more frosting and more berries.

Repeat this step one final time. Top everything off with the rest of your berries to complete the trifle.

Print

Red, White, and Blue Trifle | Inspired by Charm

While I love fancy looking sweet concoctions, I also love desserts that look rustic and homemade. This is it! And let me tell you, this is delicious! The fresh berries in the trifle make the cake.

Red, White, and Blue Trifle | Inspired by Charm

Thanks to my uncle for the photo of me proudly carrying my creation to the party. (Even if I look slightly crazy. )

Red, White, and Blue Trifle | Inspired by Charm

Hope you have a wonderful week and enjoy celebrating America’s birthday!

Inspired By Charm

Sorry that I’m a little late in posting this. I made it a couple weeks ago, but because this week we celebrate Independence Day, the timing couldn’t be more perfect. Right? Before I get started; I must warn you that this recipe creates a fairly large dessert. If you are going to a party with […]




THIS POST HAS 19 COMMENTS
Join the conversation.