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Pumpkin Snickerdoodle Cupcakes Recipe

Cupcakes full of pumpkin and cinnamon topped with a cream cheese frosting. Perfect for fall family gatherings or after-school snacks.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Time to Frost 15 minutes
Total Time 50 minutes
Servings 24 cupcakes


For the cupcakes

  • 1 box yellow cake mix
  • 1 can 100% pure pumpkin (15 oz.)
  • 1/4 cup canola oil
  • 1/2 cup water
  • 3 eggs
  • 1 tablespoon Cinnamon
  • 1/2 cup Hershey Cinnamon Chips (or Nestle Pumpkin Spice Morsels)

For the frosting

  • 2 lb. bag powdered sugar
  • 3 sticks butter softened (1 1/2 cups)
  • 1 tablespoon vanilla
  • 4 oz. cream cheese softened
  • 1 tablespoon Cinnamon


  • Preheat oven to 350 degrees F.
  • Put first six ingredients into the bowl of a stand mixer or large mixing bowl.
  • Beat according to directions on cake box.
  • Add cinnamon chips. Mix until combined.
  • Place cupcake liners in the vessels of a muffin pan or spray each vessel with Baker's Joy.
  • Using a large scoop, fill vessels with batter.
  • Bake for 20 minutes. Remove from oven and cool.
  • Add the butter, cream cheese, vanilla, and cinnamon to the bowl of a stand mixer.
  • Mix on medium-high until well combined.
  • Add half the bag of powdered sugar. Mix well. Keep adding powdered sugar until the frosting is the desired consistency. You will have about 1/4 of the bag left.
  • Top cupcakes with frosting. Store in an airtight container.
  • Refrigerate leftover frosting for up to 2 weeks.