Snickerdoodle Pumpkin Ale Cupcakes

Hooray! It is that time of year again folks. Where I annoy all the pumpkin spice haters by filling their feeds with nothing but pumpkin flavored treats for a full 30 days in a row. This is also the time of year that my kids beg me not to feed them one more pumpkin muffin and to stop sneaking pumpkin puree into their beloved favorites such as Mac n' Cheese. And the one time of year I work for 30 days straight with no day off.  

Last year's #30DaysOfPumpkin was such a huge hit, I just had to do it again. So pull up a chair, enjoy the recipes, and follow along as I lose my damned mind. 

To kick the madness off, I'm starting with a pumpkin cupcake made with a bit of my favorite pumpkin ale, topped with a snickerdoodle frosting. These are really quite magical, and the perfect fall treat. I figure because they feature beer in them, you can probably bring them along to your football parties and tailgating events.  

Snickerdoodle Pumpkin Ale Cupcakes


  • 1 1/2 cups all purpose flour
  • 1 tbs cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup pumpkin puree
  • 2 eggs, whisked
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup Pumpkin Ale ( I use  Longtrail) 
For the frosting: 
  • 1 cup unsalted butter, room temperature 
  • 4 cups powdered sugar, sifted 
  • 1 tbs cinnamon 
  • 1/4 tsp salt
  • Up to 1/4 cup pumpkin ale 
  • Additional 1 tbs cinnamon 1/2 cup granulated sugar for sprinkling
  1. Preheat oven to 350.
  2. In a medium mixing bowl whisk together flour, cinnamon, baking soda, salt, and sugar. 
  3. Fold in  pumpkin puree, eggs,vanilla, oil and pumpkin ale. 
  4. Once combined fill cupcake liners tin 3/4 of the way.  
  5. Bake for about 25 minutes or until a toothpick is inserted and comes out clean.
  6. Set cupcakes aside, and allow to cool completely. 
  7. Meanwhile, prepare frosting. In the bowl of your electric mixer cream butter using the whisk attachment on low/medium speed. 
  8. Once the butter is light and fluffy, whisk in cinnamon and salt.
  9. Add in powdered sugar 1/2 cup at a time until incorporated. 
  10. Whisk in ale 1 tbs at a time until the frosting has your desired texture. 
  11. Pipe on to cooled cupcakes.
  12. In a small bowl mix granulated sugar and 1 tbs cinnamon together, sprinkle over the tops of each cupcake. 


  1. I AM SO FREAKING PUMPED! My Libby's and I are ready to get crackin' :)

  2. Wow, 30 days of pumpkin is a challenge and half, you nailed it with the first one!

  3. I'm so excited about 30 days of pumpkin again, what a great way to kick it off!

  4. Carrie, OMG, you rock on so many levels right now with these fabulous cupcakes. . and you used Pumpkin Ale. . love you so much . . and totally can't wait to see what you have in store. . posting 30 days straight . . you'd better have some pumpkin cocktails or somethin'!! Sharing and pinning the hell out of these cupcakes. Beautiful, yo.

  5. LOL. I love it! Keep on pissing of the pumpkin spice haters. I want ALL of the pumpkin things in my feed, especially if they look like this. Drooling over here. Need to clean up my desk now. :)

  6. These are so adorable, and I couldn't be more stoked about a month of pumpkin --- yay!

  7. Looking forward to seeing what you come up with this month Carrie! These cupcakes look amazing!

  8. Yay!!! Now that it is October I am alllll about pumpkin, even posted a pumpkin recipe myself today! I totally think pumpkin plus snickerdoodles were meant to be together!!! These are so pretty and perfect!

  9. hey! I've made these cupcakes a bunch of times and I was wondering how to translate it into a cake recipe?