In The Kitchen - Dessert
September 20, 2020

Snickerdoodle Cupcakes & Pumpkin Spice

Snickerdoodle cookies infused with mouthwatering fall flavors all packaged in a cupcake form. You have to try it to believe it.

7 min read

Fall will make it better. Fall has to make it better... right? This has been my girlfriends' and I's mantra recently.

Fall is always a joy. The crispness in the air, the pumpkin patches, the pies warming in the oven, the colorful hues of leaves as they fall into piles perfect for jumping. So fall must make 2020 better.

While nothing is certain, I’m choosing to believe, and that, after all, is half the battle.

So, bring on the snickerdoodle cupcakes…and pumpkin spice macarons, cider donuts, pies, and spiced sopapilla cheesecake…and the boots, cozy sweaters, pumpkin carving, and hay rides…but first the cupcakes.

These cupcakes are dense and delicious, with a streusel filling and creamy fall frosting that puts them over the top.  And they are just so pretty!  They’ll look amazing on your table or at any fall fete.

Snickerdoodle Cupcakes & Pumpkin Spice

24 Cupckaes
Prep Time
20 min
Cook Time
20 min
Total Time
40 min

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  • 1 /2 cup butter, softened
  • 1 1/2 cup sugar
  • 1 1/2 Tablespoons vanilla
  • 3/4 cup sour cream
  • 4 egg whites
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoons baking soda
  • 1 1/2 teaspoons baking power
  • 1 1/4 cup heavy cream or half and half

Streusel Filling

  • 1/3 cup brown sugar
  • 1 1/2 Tablespoons cinnamon
  • 1 teaspoon pumpkin spice (optional)
  • 3 1/2 Tablespoons butter
  • 1/4 cup flour


  • 8 ounces cream cheese
  • 2 teaspoons pumpkin pie spice
  • 3 1/2 cups powdered sugar
                  Note: you can substitute 8 oz of Philadelphia Pumpkin Spice cream spread for the cream cheese and 1 teaspoon of the pumpkin pie spice.


  • Preheat the oven to 350 degrees F.
  • In the bowl of your electric mixier, cream together the softened butter and sugar.
  • Add vanilla and sour cream and combine.
  • Beat the egg whites for ~2 minutes in a separate bowl, then gradually add the whites to the butter mixture.
  • In a separate bowl, combine the flour, baking soda, baking powder, cream of tartar, cinnamon, and salt, then gradually add these dry ingredients to the butter mixture.
  • In a small bowl, make the struessel by combining all streussel ingredients to create a crumble.
  • Line the cupcake tin with liners.
  • Fill each cup liner about 1/3 full with batter.
Snickerdoodle and pumpkin spice cupcakes in tin pre bake
  • Sprinkle each batter filled cup with the streusel crumble, and then add a second layer of batter over the streusel so cups are ~ 2/3 full.
  • Bake for 15-18 minutes, then remove from oven to cool.
  • While cupcakes cool, make you frosting by combinin the frosting ingredients in your mixer.  Note - for a thicker frosting that will hold the design of your frosting tip better, add a little extra powdered sugar (~1/2 cup extra).
Snickerdoodle and pumpkin spice cupcakes on cooling rack

Love baking? Then check out Sarah Kieffer’s blog and cookbook 100 Cookies, Sally McKenney’s blog and cookbook Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts and my In the Kitchen page for more great recipes.

Stay safe and bake on!


Snickerdoodle and pumpkin spice cupcakes displayed nicely