Pumpkin Snickerdoodle Cupcakes

Pumpkin Snickerdoodle Cupcakes Recipe

The Story:

Halfway through September until Thanksgiving leftovers are finally finished off, crazy people like me find any excuse to practically live off pumpkin everything and anything! Pumpkin bread, pumpkin smoothies, pumpkin granola and pumpkin waffles and pancakes are all reasonable meals and snacks.  But when November hits, pumpkin pie becomes a suitable lunch and a pumpkin shake is my dinner.  No shame.  Pumpkin season has arrived.

Pumpkin Snickerdoodle Cupcakes

Pumpkin Snickerdoodle Cupcakes


Pumpkin Cake:
1 box yellow or white cake mix (you can use Spice mix and omit spices)
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
15 oz. pumpkin puree
3 eggs
1/2 C. applesauce or oil
1/3 C. milk
2 tsp. vanilla extract
6 Tbsp. butter, melted
1/4 C. sugar
1 Tbsp. cinnamon
Cinnamon Sugar Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese
1 1/2 tsp. cinnamon
2 tsp. vanilla extract
3 1/2 - 4 1/2 C. powdered sugar
Extra cinnamon and sugar for decoration


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.
3. In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.
4. Stir in cake mix and spices.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Place your melted butter in a small bowl.
7. Combine sugar and cinnamon in another small bowl.
8. Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that "snickerdoodle" look.
9. Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
10. Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!

Pumpkin Snickerdoodle Cupcake

If you don’t have a pastry brush you can always use a paper towel or dip the cupcakes in the butter!

Snickerdoodle Pumpkin Cupcake Recipe

Cinnamon-sugary goodness

Pumpkin Snickerdoodle


Pumpkin Snickerdoodle Cupcake recipes

Cute striped greaseproof liners from Sweets & Treats

Pumpkin Snickerdoodle Cupcakes

Some of Lizzy’s Favorite Cupcake Things:

Cupcake Pan: It has 24 wells and is a shorter pan so no more dark “rings” around your vanilla cupcakes!

Cupcake Scoop: I use either the Yellow or the Blue one! They work GREAT for cookies too!

Wilton 2D Piping Tip: Here’s a major trick with this tip, use a knife to spread the spokes apart just a little bit more so that you don’t get any clogs when piping!

64 thoughts on “Pumpkin Snickerdoodle Cupcakes

  1. 1
    Rebeca says:

    I am just like you! I think just about every meal from now until the end of the year requires pumpkin in some sort of variation. Thanks for the recipe. Will be trying it this week 🙂

    • 1.1
      E says:

      I made the recipe yesterday. It went smoothly and turned out great; I used spice cake mix. I made a cinnamon buttercream with a touch of maple on top instead of cream cheese.

  2. 2

    I recently made pumpkin snickerdoodles and sandwiched them around white chocolate frosting. These are like the cupcake version, love it!

  3. 3
    Rachel says:

    Hi Lizzy! So I made your snickerdoodle cupcakes recently, and I had the problem, because of buttering and dusting the cupcake tops in sugar, My frosting actually PLOPPED off of my cupcake when my dad tried to eat it. Any tips to help prevent that?? Has that happened to you???

    Any help would be great!
    You’re amazing!!!
    Rachel <3

    • 3.1

      That’s never happened for me! Maybe you’re getting a lot more butter and cinnamon-sugar on yours, because mine just sort of coats it like a cinnamon doughnut, there’s no way for it to “plop” off. I know with the snickerdoodle muffins where you bake the cinnamon sugar on top of the muffins that can happen though.

  4. 4

    I have to try this pumpkin cupcake recipe!

  5. 5
    Mercedes says:

    That cream cheese frosting looks so perfect with these cupcakes! I would love this flavor combination!

  6. 6
    Melina V. says:

    Hi Lizzie,

    What size tip did you use?

  7. 7

    Gorgeous cupcakes! And pumpkin and snickerdoodle definitely go hand in hand. Can’t wait to try this!

  8. 8
    Bailey says:

    i looked on sweets and treats’ website and they have really cute and affordable stuff!!

  9. 9
    Samantha says:

    ♥ ♥ ♥ Pumpkin is my favorite to work with. Buttermilk okay for the milk?? Thanks.

  10. 10
    Laura says:

    These look incredible! I can’t help but want to put pumpkin in everything now that it’s fall.

  11. 11

    Beautiful cupcakes, perfect for fall!!

  12. 12
    Katy says:

    I used this recipe, but made whoopie pies instead, and they were crazy good! Love that your recipes are so versatile that they can be made into many “forms” of treats! Super delicious Ms. Lizzy!

  13. 13
    Moe says:

    Chocolate hazelnut pumpkin spice cupcakes sound almost as good as these…

  14. 14
    Sharon says:

    Hi Lizzy

    I’m wondering if I can use this cupcake recipe and make a cake with it instead of cupcakes.

    Thanks in advance.

  15. 15
    Vanessa says:

    These look so good!!!

  16. 16
    Jess says:

    I made these without the butter on top with cinnamon sugar and they were still great! The perfect Autumn cupcake

  17. 17
    Samantha says:

    Just made these tonight and they are FABULOUS!! My four year old usually only likes the frosting on cupcakes, but he devoured the cupcake with just the cin. sugar topping on it like he’d never eaten before! 🙂 Love them…. I just love your site. I have not made anything from here that I haven’t gotten rave reviews on. ♥

  18. 18
    Tarin says:

    I tried this recipe and noticed the liners stuck to the cake a lot more than other cakes… Has this happened to you as well? Do you think it could be from the added moisture from the pumpkin?

  19. 19
    Hannah says:

    A friend of mine wants this for her birthday, but would love to have it as a cake. How can I convert this to round cake pans?

  20. 20
    Carrie says:

    Hi Lizzy!
    I made these the other day and they were very tasty, my family really enjoyed them. But I wasn’t able to pipe the frosting on, I had to spread it on as it was too thin to pipe. I put 5C of powdered sugar and it just wasn’t getting very stiff. I did let the cream cheese soften and I was wondering if that might have anything to do with it, as I now notice that the recipe doens’t call for it to be softened as the butter does?

    • 20.1

      I like to keep my butter a little cold sometimes, but it shouldn’t make that much of a difference. Are you using real butter? Margarine won’t stiffen up and most grocery stores will sell margarine making it look like real butter.

      • Carrie says:

        I used unsalted butter for this. The only thing I can think of was that my butter & cream cheese were too soft when I started. I guess I’ll have to try again! 🙂

  21. 21

    Anything Snickerdoodle catches my attention immediately. Then add in your gorgeous photography and I am drooling all over my keyboard! I shared it in my Pumpkin Round Up on my blog today! 🙂 http://shariblogs.com/35-pumpkin-dessert-recipes/

  22. 22

    These look fabulous! I’d love for you to join the Pinworthy Projects party! http://www.atkinsondrive.com/pinworthy-projects-link-party-12/

  23. 23
    April says:

    I may have missed it but about how many cupcakes does this recipe make?

  24. 24

    Hi Lizzy, I’ve featured this cinnamon-sugar goodness on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  25. 25
    Cassie says:

    i pinned Pumpkin Snickerdoodle Cupcakes

  26. 26
    Sofia says:

    Hi! Love your site! I was wondering if you have a favorite box mix brand?

  27. 27
    Sofia says:

    If I wanted to make the frosting a buttercream… Cinnamon sugar… How could I do that?

    • 27.1

      If a frosting has butter in it, then it’s a buttercream, so it already is a buttercream! If you want to omit the cream cheese you can replace it with another 1/2 C. of soft butter!

  28. 28
    Sofia says:

    Ok, I just didn’t want it to flop.. Figured omitting cream cheese would prevent that?

  29. 29
    Suzanne Anderson says:

    I shared the Pumpkin Snickerdoodles Cupcakes recipe on my FB page!

  30. 30
    Jen says:

    Thinking about making these this year…
    Just curious how many “regular” sized cupcakes one recipe yields?

  31. 31
    melissa says:

    i am going to make these for thanksgiving…how many cupcakes does it make? thanks so much!!

  32. 32
    Theresa says:

    I Love Love Love your site and your book that I just got in the mail is absolutley the most beautiful cupcake book ever! I went straight to work on baking! I’m sure I’ll make every single one in the book. Good job. Can’t wait till the next one comes out. I do have a question for you. Where can I buy grease resistant cupcake liners? Is there a website? I have been on a couple of them but the liner don’t say grease resistant.
    Thanks a million. Theresa

  33. 33
    Nicole Z says:

    Random, but…I made these a while back and everyone LOVED them. Definitely my favorite of yours so far. Also just pre-ordered your cake mix book on Amazon, I can’t wait! Congrats on everything you have achieved and good luck in the future!

  34. 34
    Shaunta says:

    Wow…these look fantastic! I can’t wait to make them.

  35. 35
    Jaila says:

    Could u use the actually insides of the pumpkin to make desserts with?

  36. 36
    Cameron Drown says:

    These Cupcake are so moist and the icing is just the right consistency!

  37. 37
    Tiffany says:

    Hi. Would I be able to make these using sweet potato instead of pumpkin? Maybe use nutmeg instead of pumpkin spice

  38. 38
    Leslie says:

    Can these be made ahead and frozen?

  39. 39

    I am regular reader, how are you everybody? This post
    posted at this site is genuinely good.

  40. 40
    Karen says:

    Have you ever tried to freeze them and frost them later? I’m making 4 dozen for an event at the end of next week and I’m wondering if they taste as good when they thaw. Thanks for the great recipe!!

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