Introduction
As the leaves begin to turn and the air grows crisp, there’s no better way to celebrate the fall season than with a batch of Decadent Pumpkin Oreo Cupcakes. These delightful treats are a perfect blend of autumnal flavors and the classic crunch of Oreos, making them a family favorite. Whether you’re hosting a Halloween party or simply craving a cozy dessert, these cupcakes are sure to impress both kids and adults alike. With their rich pumpkin spice base and creamy Oreo frosting, they’re not just a treat for the taste buds but also a feast for the eyes.
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- The perfect blend of pumpkin spice and chocolate.
- Versatile for various dietary preferences.
- Great for Halloween or any festive occasion.
Ingredients
For the Oreo crust:
- 20 Oreo cookies (regular or Halloween-themed), finely crushed
- 4 tablespoons unsalted butter (or vegan butter), melted
For the pumpkin cupcakes:
- 1 ¼ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ cup unsalted butter (or coconut oil), softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (or flax eggs for vegan)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or dairy-free yogurt)
For the frosting:
- 1 cup unsalted butter (or vegan butter), softened
- 3 ½ cups powdered sugar
- 2–3 tablespoons milk (or non-dairy milk)
- 1 teaspoon vanilla extract
- 6 crushed Oreos (for mixing into frosting)
- Extra Oreos (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Mix the crushed Oreos with melted butter and press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then set aside.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, cream the butter and sugars until fluffy. Beat in the eggs, pumpkin purée, vanilla, and sour cream.
- Gradually mix in the dry ingredients until just combined.
- Spoon the batter over the Oreo crusts, filling the liners ⅔ full.
- Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting: beat the butter until creamy. Add powdered sugar gradually, alternating with milk and vanilla. Stir in crushed Oreos.
- Pipe frosting onto the cooled cupcakes.
- Garnish with mini Oreos or crushed Oreo pieces on top.
You Must Know
- Ensure the pumpkin purée is not pumpkin pie filling for the best texture.
- Allow cupcakes to cool completely before frosting to avoid melting.
- Use Halloween-themed Oreos for a festive touch.
Storage Tips
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unfrosted cupcakes and thaw them before frosting and serving.
Ingredient Substitutions
For a vegan option, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use coconut oil and dairy-free yogurt. To make these cupcakes gluten-free, replace the all-purpose flour with a gluten-free blend. Experiment with flavored Oreos for a unique twist, such as mint or peanut butter.
Serving Suggestions
Serve these cupcakes as a delightful dessert after a hearty fall meal. Pair them with a warm cup of chai tea or a pumpkin spice latte for a truly seasonal treat.
Cultural Inspiration
Pumpkin-flavored desserts are a hallmark of American autumn cuisine, often associated with Thanksgiving and Halloween festivities. The addition of Oreos gives these cupcakes a modern twist, blending traditional flavors with a beloved cookie that has been a staple in American households since the early 20th century.
Pro Tips
- For a more intense pumpkin flavor, roast your pumpkin purée before using it in the batter.
- When piping the frosting, use a star tip for a professional finish.
- If the frosting is too thick, add a little more milk, one teaspoon at a time, until the desired consistency is reached.
Decadent Pumpkin Oreo Cupcakes
As the leaves begin to turn and the air grows crisp, there's no better way to celebrate the fall season than with a batch of Decadent Pumpkin Oreo Cupcakes. The
20 minutes
20 minutes
~40 minutes
Ingredients
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Mix crushed Oreos with melted butter and press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then set aside.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, cream butter and sugars until fluffy. Beat in eggs, pumpkin purée, vanilla, and sour cream.
Gradually mix in dry ingredients until just combined.
Spoon batter over Oreo crusts, filling liners ⅔ full.
Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
For frosting: beat butter until creamy. Add powdered sugar gradually, alternating with milk and vanilla. Stir in crushed Oreos.
Pipe frosting onto cupcakes.
Garnish with mini Oreos or crushed Oreo pieces on top.
Notes
- Ensure the pumpkin purée is not pumpkin pie filling for the best texture.
- Allow cupcakes to cool completely before frosting to avoid melting.
- Use Halloween-themed Oreos for a festive touch.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them the day you plan to serve.
Can I use store-bought frosting?
While homemade frosting is recommended for the best taste, store-bought can be used in a pinch. Just mix in some crushed Oreos for consistency.
What if I don’t have a piping bag?
You can use a zip-top bag with the corner snipped off to pipe the frosting.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done.