Cozy Autumn Pairing: Pumpkin Snickerdoodles + Pumpkin Hot Cocoa

ByCave Hill Wood Co

There’s just something about fall that makes me want to slow down, light a candle, and bake something that makes the whole house smell like cinnamon. 🍂 Add in a mug of something warm, and suddenly the chaos of the day feels a little softer.

Today I’m sharing two recipes that are perfect together: soft, chewy Pumpkin Snickerdoodles and a creamy Pumpkin Hot Cocoa topped with marshmallows. Bake a batch of cookies, pour yourself a mug, and watch the leaves fall — that’s my kind of autumn afternoon.

Pumpkin Snickerdoodles

Servings: ~24 cookies Prep Time: 15 minutes Chill Time: 30 minutes Bake Time: 10–12 minutes

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup pumpkin purée (not pie filling)
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • Pinch of salt

Cinnamon-Sugar Coating:

  • ¼ cup sugar
  • 1 tsp cinnamon

Directions

  1. Cream butter, pumpkin, sugar, and brown sugar until fluffy.
  2. Mix in egg yolk and vanilla.
  3. In another bowl, whisk flour, baking soda, cream of tartar, spices, and salt.
  4. Combine wet and dry ingredients into a soft dough. Chill 30 minutes.
  5. Roll dough into 1‑inch balls, coat in cinnamon‑sugar mixture.
  6. Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are soft.
  7. Cool slightly, then enjoy warm.

Cozy Tip: These cookies are perfect for dunking — and yes, I highly recommend dunking them in the Pumpkin Hot Cocoa below.

Pumpkin Hot Cocoa with Marshmallows

Servings: 2 mugs Prep Time: 5 minutes Cook Time: 10 minutes

Ingredients

  • 2 cups whole milk (or milk of choice)
  • ¼ cup pumpkin purée (not pie filling)
  • 2 tbsp cocoa powder
  • 2 tbsp sugar (or maple syrup for extra cozy flavor)
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • Pinch of salt
  • Mini marshmallows (for topping)
  • Cinnamon or nutmeg (for garnish)

Directions

  1. In a saucepan over medium heat, whisk together milk, pumpkin, cocoa powder, sugar, pumpkin pie spice, vanilla, and salt.
  2. Heat until steaming (do not boil), whisking until smooth and frothy.
  3. Pour into mugs.
  4. Top with mini marshmallows and a sprinkle of cinnamon or nutmeg.

Cozy Tip: Toast your marshmallows under the broiler or with a kitchen torch before topping for a s’mores‑style twist.

🍂 Bringing It All Together

There’s nothing fancy here — just two simple recipes that taste like fall in every bite and sip. Bake a batch of Pumpkin Snickerdoodles, pour a mug of Pumpkin Hot Cocoa, and let yourself enjoy the season.

Because at Cave Hill, we believe comfort and chaos can live side by side — and sometimes, that looks like cookies and cocoa on the windowsill while the leaves fall outside.