Name: Pumpkin Oreo Cupcakes
Prep time: 25 min
Cook time: 35 min
Total time: PT-489159H46M11S
Cuisine: American
Ingredients: 2 cups finely ground cream-filled chocolate sandwich cookies (such as Oreo®); 5 tablespoons unsalted butter, melted; 2 tablespoons firmly packed brown sugar; 1 pinch salt; 1/4 cup unsalted butter, softened; 2 tablespoons vegetable oil; 1/2 cup white sugar; 1/2 cup firmly packed light brown sugar; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup full-fat sour cream, at room temperature; 1 1/4 cups cake flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 1/4 teaspoon baking soda; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/2 cup unsalted butter, softened; 4 ounces full-fat cream cheese, chilled; 1 3/4 cups confectioners’ sugar, or to taste; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1/2 cup finely ground cream-filled chocolate sandwich cookies (such as Oreo®); 3 tablespoons black cocoa powder; 2 tablespoons heavy cream; 16 Oreo cookies, for garnish (optional)

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Pumpkin Oreo Cupcakes are a decadent fall-inspired dessert that combines the warm, spiced flavor of pumpkin with the rich, chocolatey crunch of Oreos. Featuring a buttery Oreo crust, moist pumpkin cupcakes, and a creamy black cocoa-Oreo frosting, these treats are perfect for Halloween, Thanksgiving, or any time you’re craving a unique cupcake.

Why You’ll Love This Recipe

A creative twist on classic pumpkin cupcakes with an Oreo crust.
Moist, fluffy, and spiced just right.
The frosting is rich, creamy, and packed with Oreo flavor.
Impressive enough for parties, yet simple to make at home.
Perfect for holiday gatherings or as a fun baking project.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oreo Crust

2 cups finely ground cream-filled chocolate sandwich cookies (such as Oreo®)
5 tablespoons unsalted butter, melted
2 tablespoons firmly packed brown sugar
1 pinch salt

Pumpkin Cupcakes

1/4 cup unsalted butter, softened
2 tablespoons vegetable oil
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup full-fat sour cream, at room temperature
1 1/4 cups cake flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Black Cocoa-Oreo Frosting

1/2 cup unsalted butter, softened
4 ounces full-fat cream cheese, chilled
1 3/4 cups confectioners’ sugar, or to taste
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup finely ground cream-filled chocolate sandwich cookies (such as Oreo®)
3 tablespoons black cocoa powder (such as The Cocoa Trader Black Dutched Cocoa Powder®)
2 tablespoons heavy cream
16 Oreo cookies, for garnish (optional)

Directions

Preheat oven to 350°F (175°C). Line 2 cupcake pans with 16 liners.
Make the crust: Mix Oreo crumbs, butter, brown sugar, and salt in a small bowl. Place 1 tablespoon of mixture into each cupcake liner, pressing into an even layer. Bake 10 minutes, then let cool.
Make the cupcakes: Beat butter, oil, white sugar, and brown sugar until light and fluffy. Add egg and vanilla; beat 3 minutes. Mix in pumpkin and sour cream. Add flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice; stir until just combined.
Spoon about 2 tablespoons batter over each crust. Bake 22 to 28 minutes, until tops spring back when lightly touched. Cool in pans for 10 minutes, then transfer to wire racks.
Make the frosting: Beat butter until smooth. Add cream cheese and beat until combined. Mix in 1 cup powdered sugar, vanilla, and salt. Add ground Oreos and black cocoa, then the remaining sugar. Pour in heavy cream and beat until light and fluffy, 3 to 4 minutes.
Frost cooled cupcakes and garnish with an Oreo cookie, if desired.

Servings and timing

Yield: 16 cupcakes
Prep time: 25 minutes
Bake time: 35 minutes
Cooling + frosting: 40 minutes
Total time: about 1 hour 40 minutes

Variations

Use chocolate ganache instead of frosting for a richer cupcake.
Swap Oreos with another chocolate sandwich cookie.
Add mini chocolate chips to the pumpkin batter for extra texture.
Use pumpkin pie spice in place of individual spices for convenience.
Garnish with Halloween sprinkles for a festive touch.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving for the best texture.
Freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.
Avoid microwaving, as it can alter the texture of the frosting.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling already has sugar and spices, which would throw off the balance. Use plain pumpkin puree.

Can I make the cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and frost them just before serving.

What can I substitute for black cocoa powder?

You can use regular unsweetened cocoa powder, though the flavor and color will be slightly different.

Do I need to chill the frosting before using?

No, but keeping the cream cheese cold helps the frosting hold its shape better.

Can I make mini cupcakes?

Yes, reduce baking time to 12–15 minutes and keep an eye on them.

How do I make the cupcakes more moist?

Make sure not to overmix the batter and avoid overbaking. Sour cream also helps maintain moisture.

Can I use a different crust?

Yes, graham cracker or gingersnap crumbs make excellent alternatives.

How do I prevent cupcakes from sinking?

Do not overbeat the batter once the flour is added, and ensure the oven is fully preheated.

Can I pipe the frosting for decoration?

Yes, this frosting holds up well in a piping bag for swirls and designs.

Are these cupcakes kid-friendly?

Yes, kids love the Oreo crust and creamy frosting.

Conclusion

Pumpkin Oreo Cupcakes are a delightful fusion of fall flavors and classic cookie goodness. With their spiced pumpkin cake, buttery Oreo crust, and creamy black cocoa frosting, these cupcakes are a show-stopping dessert for holidays, parties, or cozy evenings at home. Whether you’re a pumpkin lover, an Oreo fan, or both, this recipe is bound to become a favorite.

Pumpkin Oreo Cupcakes

Why You’ll Love This Recipe