why make this recipe
Pumpkin Oreo Cupcakes are a delightful twist on a classic dessert. They combine the warm, comforting flavors of pumpkin with the rich taste of Oreos. These cupcakes are perfect for fall gatherings, Halloween parties, or any time you want a sweet treat that brings joy. They are moist, flavorful, and topped with a creamy Oreo frosting that makes every bite irresistible.
how to make Pumpkin Oreo Cupcakes
Ingredients:
- 2 cups finely ground cream-filled chocolate sandwich cookies (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
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup full-fat sour cream
- 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
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup finely ground cream-filled chocolate sandwich cookies (Oreo)
- 3 tablespoons black cocoa powder
- 2 tablespoons heavy cream
- 16 Oreo cookies for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C). Line two cupcake pans with liners.
- For the crust: In a small bowl, mix the Oreo crumbs, melted butter, brown sugar, and salt until well combined. Press 1 packed tablespoon of this mixture into the bottom of each cupcake liner.
- Bake the crusts for 10 minutes, then remove them from the oven and allow to cool. Do not turn the oven off.
- For the cupcakes: In a mixing bowl, beat the softened butter, vegetable oil, white sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the mixture, then mix on medium-high speed for about 3 minutes.
- Add the pumpkin puree and sour cream, mixing until fully combined. Slowly add the dry ingredients (cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice) and mix until just combined.
- Spoon about 2 tablespoons of the pumpkin batter over each Oreo crust.
- Bake the cupcakes for 22-28 minutes or until the tops spring back when touched. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting: Beat the softened butter until smooth. Then, add the cream cheese and beat until fully combined.
- Gradually add the powdered sugar. Mix in the vanilla, salt, finely ground Oreos, and black cocoa until smooth.
- Pour in the heavy cream and beat the frosting until light and fluffy, about 3-4 minutes.
- Frost the cooled cupcakes as desired, and top with an additional Oreo cookie if you want.
how to serve Pumpkin Oreo Cupcakes
Serve these Pumpkin Oreo Cupcakes on a nice platter for gatherings or set them out for a cozy family dessert. They pair perfectly with a cup of coffee or a glass of milk. You can also sprinkles some crushed Oreos on top for added texture.
how to store Pumpkin Oreo Cupcakes
Store the cupcakes in an airtight container in the fridge for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Make sure to wrap them well to prevent freezer burn.
tips to make Pumpkin Oreo Cupcakes
- Make sure the ingredients are at room temperature for even mixing.
- Do not overmix the batter after adding the dry ingredients.
- For extra flavor, feel free to add chopped nuts or chocolate chips to the batter.
- If you like a stronger Oreo flavor, sprinkle more finely crushed Oreos into the frosting.
variation
You can add chocolate chips to the batter for an extra chocolatey treat or use a different type of frosting, like a classic buttercream or a whipped cream topping.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can use any chocolate cookie that crumbles easily for the crust.
Do I have to use cream cheese for the frosting?
No, you can substitute the cream cheese with more butter or a dairy-free cream cheese alternative.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and make the frosting a day ahead. Just store them separately, and frost the cupcakes just before serving for the best texture.
