Pumpkin Oreo Cupcakes
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Pumpkin Oreo Cupcakes

Delicious and festive cupcakes combining pumpkin and Oreo flavors, perfect for any occasion.

AmericanOmnivoreDessertHalloween
By WokAndRoll77
20 minPrep
78 minCook
98 minTotal
16Servings
350Calories

Ingredients

  • Oreo2 1/2 cups, finely ground
  • Unsalted butter3/4 cup, melted and softened
  • Brown Sugar1/2 cup, firmly packed
  • Salt1/2 teaspoon
  • Vegetable oil2 tablespoons
  • Sugar1/2 cup
  • Light Brown Soft Sugar1/2 cup, firmly packed
  • Eggs1, at room temperature
  • vanilla extract3 teaspoons
  • Pumpkin Puree1 cup
  • Sour cream1/2 cup, at room temp
  • Cake Flour1 1/4 cups
  • Cinnamon1 1/2 teaspoons
  • Baking powder1/2 teaspoon
  • Ground Nutmeg1/4 teaspoon
  • Baking soda1/4 teaspoon
  • Ground Cloves1/4 teaspoon
  • Ground Allspice1/4 teaspoon
  • Cream Cheese4 ounces, chilled
  • Powdered sugar1 3/4 cups, or to taste
  • Black Cocoa Powder3 tablespoons
  • Heavy cream2 tablespoons
  • Oreo16, for garnish

These Pumpkin Oreo Cupcakes are an indulgent treat, blending the rich flavors of pumpkin with the classic taste of Oreos. The base features a crunchy Oreo crust topped with a moist pumpkin batter, creating a delightful contrast in texture. Topped with a creamy Oreo cream cheese frosting, these cupcakes are sure to impress at gatherings or simply as a sweet treat at home.

To prepare these cupcakes, begin by creating a simple Oreo crust that's baked to perfection, providing a sturdy base for the cupcake. While the crust cools, whip together the pumpkin batter using a mix of butter, sugar, and spices that evoke the warmth of fall. After baking, the cupcakes will puff up and spring back when touched, indicating they’re ready.

The frosting is the ultimate finishing touch. A blend of cream cheese and whipped Oreos gives it a rich, smooth texture that pairs beautifully with the pumpkin flavor. For added flair, consider garnishing each cupcake with an extra Oreo on top, making them even more irresistible.

These cupcakes can be made ahead of time and stored in an airtight container for freshness. Be sure to let them cool completely before frosting to ensure the frosting doesn’t melt. Serve them chilled or at room temperature for the best experience!

Substitutions

  • Use gluten-free Oreo cookies for a gluten-free version.
  • Substitute dairy-free cream cheese for the frosting to make it dairy-free.
  • For a vegan version, replace the egg with a flax egg and use plant-based butter and cream cheese.

Instructions

  1. Preheat the Oven and Prepare Pans

    5 min

    Set your oven to 350°F (175°C) and line two cupcake pans with liners. This will ensure easy removal after baking.

  2. Make the Oreo Crusts

    10 min

    In a small bowl, combine Oreo crumbs, melted butter, brown sugar, and a pinch of salt. Press 1 tablespoon of this mixture into the bottom of each cupcake liner to form an even layer.

  3. Bake the Crusts

    10 min

    Place the cupcake pans in the preheated oven and bake the crusts for 10 minutes. Remove from the oven and let them cool slightly.

  4. Prepare the Pumpkin Batter

    15 min

    In a mixing bowl, beat together softened butter, vegetable oil, white sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mixing for 3 minutes. Incorporate the pumpkin puree and sour cream, followed by the dry ingredients: cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice until just blended.

  5. Fill the Cupcake Liners

    5 min

    Spoon approximately 2 tablespoons of the pumpkin batter over each cooled Oreo crust until all are filled. This ensures each cupcake has a delicious base.

  6. Bake the Cupcakes

    28 min

    Return the cupcake pans to the oven and bake for 22 to 28 minutes, or until the tops spring back when lightly pressed. Let them cool in the pans for 10 minutes before transferring to a wire rack.

  7. Make the Cream Cheese Frosting

    15 min

    In a mixing bowl, beat softened butter until smooth. Add cream cheese and mix until combined. Gradually add powdered sugar, vanilla extract, and salt, followed by finely ground Oreos and black cocoa powder. Mix until smooth, then add heavy cream and whip until light and fluffy, about 3-4 minutes.

  8. Frost the Cupcakes

    10 min

    Once the cupcakes are completely cooled, frost them generously with the Oreo cream cheese frosting. For a decorative touch, place an additional Oreo cookie on top of each cupcake if desired.

FAQ

Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.

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