- Combines a crunchy Oreo crust with moist pumpkin cupcakes
- Uses classic fall spices for a warm flavor profile
- Features a rich black cocoa–Oreo frosting
- Visually striking dessert perfect for seasonal celebrations
- Easy to customize with common ingredient substitutions
Pumpkin Oreo Cupcakes Recipe with Oreo Crust and Black Cocoa Frosting
16
servings50
minutes35
minutes300
kcalThese Pumpkin Oreo cupcakes deliver a perfect blend of fall flavors and chocolate richness. A spiced pumpkin batter sits on top of a crisp Oreo crust and is finished with a dark, creamy black-cocoa Oreo frosting. With their bold contrast and seasonal taste, these cupcakes are ideal for Halloween parties, fall gatherings, and dessert tables.
Ingredients
Oreo Crust
2 cups finely ground chocolate sandwich cookies (such as Oreo)
5 tablespoons unsalted butter, melted
2 tablespoons firmly packed brown sugar
1 pinch salt
Pumpkin Cupcakes
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 purée (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
Black Cocoa–Oreo Frosting
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 chocolate sandwich cookies (such as Oreo)
3 tablespoons black cocoa powder
2 tablespoons heavy cream
16 whole Oreos, for garnish (optional)
Directions
- Prepare the Cupcake Pans
- Preheat oven to 350°F (175°C). Line two cupcake pans with paper liners.
- Make the Oreo Crust
- Mix the Oreo crumbs, melted butter, brown sugar, and salt in a bowl.
- Add 1 packed tablespoon of the mixture to each cupcake liner.
- Press into an even layer.
- Bake for 10 minutes, then set aside to cool. Leave the oven on.
- Prepare the Pumpkin Cupcake Batter
- Beat butter, vegetable oil, white sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract; beat for 3 minutes.
- Mix in the pumpkin purée and sour cream until smooth.
- Add cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice.
- Mix until just combined without over-beating.
- Assemble and Bake
- Spoon about 2 tablespoons of pumpkin batter over each baked Oreo crust.
- Bake for 22 to 28 minutes, or until the tops spring back when lightly touched.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Black Cocoa–Oreo Frosting
- Beat the softened butter until smooth.
- Add cream cheese and mix until fully combined.
- Beat in 1 cup powdered sugar, vanilla, and salt.
- Mix in ground Oreo crumbs and black cocoa powder.
- Add the remaining powdered sugar and beat until smooth.
- Pour in heavy cream and beat on medium-high speed for 3 to 4 minutes until fluffy.
- Frost and Garnish
- Frost the cooled cupcakes with the black cocoa–Oreo frosting.
- Top each cupcake with a whole Oreo if desired.
Notes
- Dutch-processed cocoa may be used in place of black cocoa.
- All-purpose flour can be substituted for cake flour if needed.
- Pumpkin pie spice can replace the individual spices.
- Extra batter can be baked as regular pumpkin cupcakes; fill liners 2/3 full and bake 20–25 minutes.
Nutrition Information (Per Serving)
Calories: 486
Fat: 26 g
(Actual values may vary based on ingredient brands and frosting amount.)
