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Pumpkin Oreo Cupcakes


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  • Author: Maggie
  • Total Time: 1 hr 40 mins
  • Yield: 16 cupcakes
  • Diet: Vegetarian

Description

Pumpkin Oreo Cupcakes are a decadent fall dessert featuring a buttery Oreo crust, moist spiced pumpkin cake, and a rich black cocoa-Oreo frosting. Perfect for Halloween, Thanksgiving, or festive gatherings, these cupcakes combine warm autumn flavors with the crunch and creaminess of Oreos for a unique and crowd-pleasing treat.


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)


Instructions

  1. Preheat oven to 350°F (175°C). Line 2 cupcake pans with 16 liners.
  2. Make the crust: Mix Oreo crumbs, butter, brown sugar, and salt in a bowl. Place 1 tablespoon of mixture into each cupcake liner, pressing into an even layer. Bake 10 minutes, then let cool.
  3. 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.
  4. 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.
  5. 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.
  6. Frost cooled cupcakes and garnish with an Oreo cookie, if desired.

Notes

  • Swap pumpkin pie spice for individual spices for convenience.
  • Mini chocolate chips can be added to the batter for extra texture.
  • Use chocolate ganache instead of frosting for a richer option.
  • Gingersnap or graham cracker crusts make excellent alternatives.
  • Freeze unfrosted cupcakes for up to 2 months; frost before serving.
  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 340
  • Sugar: 32g
  • Sodium: 190mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg