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+ servings
A close up picture of a pumpkin cupcake with leaf sprinkles on top.
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5 from 4 votes

Pumpkin Cupcakes with Cream Cheese Frosting

These Pumpkin Cupcakes with Cream Cheese Frosting are perfectly spiced and just the dessert for fall. This recipe makes a large batch of 24-30 cupcakes, which makes it perfect for potlucks and bake sales!
Prep Time25 mins
Cook Time20 mins
Cooling Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese, cupcakes, pumpkin
Servings: 24 people
Calories: 408kcal
Cost: $11.66


  • medium mixing bowl
  • large mixing bowl
  • measuring cups
  • handheld mixer
  • whisk
  • Measuring spoons
  • cupcake pans
  • spatula
  • cookie dough scoop
  • piping tips and bags


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 ½ teaspoons pumpkin pie spice ** see note below
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 15 ounce can solid-pack pumpkin not pumpkin pie mix

Cream Cheese Frosting

  • 16 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 6-8 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon



  • Preheat the oven to 350 degrees F
  • Line cupcake pans with liners


  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice set aside.
  • In a large bowl, beat brown sugar, granulated sugar, and butter together until light and creamy.
  • Add eggs and pumpkin, beat until well combined.
  • Gradually add flour mixture until well combined.
  • Divide batter into cupcake liners using a cookie dough scoop or large spoon.


  • Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.
  • Remove from oven onto a wire rack to cool completely.


  • In a large bowl, beat cream cheese until smooth and creamy.
  • Add butter and beat until smooth.
  • Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
  • Beat in vanilla and cinnamon until smooth.


  • Frost cupcakes and decorate as desired with sprinkles, candy pumpkins, or other fall candies.


  • If you don’t have pumpkin pie spice in your cabinet, then you can use the following in its place: 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1⁄4 teaspoon ground nutmeg, and 1⁄4 teaspoon ground allspice.
  • To frost as we did in the pictures above, do the following: Fit a disposable decorating bag with a Wilton #1M decorating tip. Then fill the bag with frosting and frost in a stacked swirl.


Serving: 1cupcake | Calories: 408kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 221mg | Potassium: 117mg | Fiber: 1g | Sugar: 48g | Vitamin A: 3411IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg