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
- 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 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.
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