My boyfriend, Dash, is a total textbook contrarian. So the other morning, as I’m whipping up these easy-as-pie cookies, he walks in and asks what I’m making.

When I tell him they’re pumpkin snickerdoodles, he cringes and says, “I hate pumpkin. And snickerdoodles.”


ANYWHO, I continue going about my business and he forgets all about the cookies. Later that night, he goes hunting for a snack and emerges from the kitchen, munching on one of these little gems.

His eyes light up, and then it hits him: turns out he likes pumpkin. AND snickerdoodles.

**mic drop**



  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter, softened
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 2 tsp vanilla extract

For dipping:

  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamondoughballs


  1. In a large mixing bowl, combine flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
  2. In a standing mixer, cream together the butter, sugar and brown sugar until just combined (don’t overmix). With the mixer on low, add in the egg yolk, pumpkin puree and vanilla extract. Scrape down sides, and slowly add in the dry ingredients from the first bowl.
  3. Place dough in the refrigerator and chill for one hour. While dough chills, combine granulated sugar and cinnamon in a small bowl.
  4. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  5. Roll dough into 1 tbsp balls and roll in cinnamon-sugar topping.
  6. Bake cookies for 12-14 minutes, remove them while they still look a teensy bit undercooked (they continue to bake even after being removed from the oven!)



Cookies and milk – is there anything more inviting?
I don’t know about you, but it’s my favorite combination when I think about cozying up during a long binge of Netflix shows.

Unfortunately, I can’t justify spending money on a package of Oreos when I’ve got everything I need to make a MUCH yummier version right at home. (Hello, if I’m binge-watching Netflix, I’m probably not trying to be seen in public!) Besides, this recipe allows you to skip all the artificial flavors and weird chemicals found in store-bought snacks.

These cookies taste EXACTLY like Oreos. Don’t believe me? Try them for yourself!




  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp. pure vanilla extract

Cream Filling

  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 cups confectioners’ sugar
  • 1 tsp. pure vanilla extract


  1. Toss flour, cocoa powder, baking soda and salt together in a large bowl and set aside.
  2. In a stand mixer, beat butter on high speed until creamy. Switch to medium speed and beat in the sugar and brown sugar. Once combined, beat in the egg and vanilla extract, scraping sides as needed.
  3. Turn mixer on low speed and slowly add dry ingredients to wet ingredients. Cover the dough and refrigerate for 30 minutes.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  5. Roll chilled cookie dough into quarter-sized balls, placing them on the baking sheet and limiting 12-16 cookies to each pan. Press each ball to flatten slightly. Bake for 6-8 minutes.
  6. Remove from oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
  7. As cookies finish cooling, make the cream filling. In a stand mixer, beat butter and shortening together on high speed. Once creamy, turn to lowest speed and add confectioners’ sugar and vanilla extract. Beat for 1 minute until creamy. Filling should be quite thick. (This filling may be made up to 2 days in advance, but be sure to bring filling to room temperature before spreading on cookies.)
  8. Once cookies are cooled, spread cream filling between two cooled chocolate cookies. Repeat for all cookies. Store cookies at room temperature for one week or frozen for up to 1 month.



  • Create themed cookies for any occasion using food dye and/or sprinkles!
  • For a travel-friendly version of these sweet treats, try substituting marshmallow fluff for the cream filling. Ice cream is also a delicious substitute (but not so suitable for traveling– duh!).

Created and styled by Jess Brannen & photographed by Dash Coleman