One of my favorite cupcake flavors with a fun fall twist. These moist, fluffy pumpkin cupcakes are topped with a cookies & cream frosting and a surprise Oreo cookie bottom.
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
Pumpkin is literally so versatile, it pairs so perfectly with everything from cinnamon, to maple or chocolate, so since you guys loved my classic cookies and cream cupcakes so much, I wanted to recreate them for pumpkin season, and they turned out so perfect.
Not only are these cupcakes super easy to make and loaded with warm cinnamon and spices, they are baked right on top of a whole Oreo cookie and topped with my favorite smooth, cream cheese frosting, that's packed with cookie crumbs.
I topped them with my cute little gumdrop pumpkins and even more Oreo cookie to complete the look, and since they have the whole black and orange thing going on, these would also be great for Halloween too.
If you love this recipe, you are going to love my classic Cookies & Cream Cupcakes...
...or my Pumpkin Spice Latte Cupcakes, so be sure to check those videos out too!
...or my Pumpkin Spice Latte Cupcakes, so be sure to check those videos out too!
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Cookies & Cream Pumpkin Oreo Cupcakes
Yield: 1 dozen cupcakes
Ingredients
Pumpkin Cupcakes:
- 18 oreo cookies, divided
- 1 1/4 cup (150g) all-purpose flour, weighed or spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoons pumpkin pie spice, plus extra for garnish
- 1 cup canned 100% pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup (96g) packed brown sugar
- 1/2 cup (96g) white granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Oreo Cream Cheese Frosting:
- 1/4 cup (1/2 stick) unsalted butter, softened
- 4oz cream cheese (1/2 an 8oz block), room temperature
- 1/2 teaspoon vanilla extract
- 2 cups (1/2lb) powdered sugar, sifted
- 6 Oreos, finely crushed (pulsed in a food processor or crushed in a plastic bag)
- 4 Oreos cut in quarters, for garnish
- candy pumpkins and sprinkles, for garnish
Directions
Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups. Place 1 whole Oreo cooke in the bottom of each baking cup.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and spices; set aside. In a separate bowl, beat together pumpkin, oil, sugars, and vanilla, until smooth and fluffy, about 1-2 minutes. Add eggs, beating well until fully combine. Gradually mix the dry mixture in, until just combine. Do not over mix. Scrape down sides and bottom of bowl. Pour batter into prepared cupcake pan. Bake for 16-20 minutes, or until inserted toothpick comes out clean. Cool completely before frosting.
Frosting:
With an electric mixer, beat butter, cream cheese and vanilla on medium speed until smooth. (make sure they are both at room temperature so you do not get lumps in your frosting). Beat in powdered sugar, 1 cup at a time, until incorporated. Scrape down bottom and sides of bowl. Beat on medium speed for about 2-3 minutes, until creamy. Fold in cookie crumbs. Pipe or spread on top of cooled cupcakes.
Top with Oreo half, candy pumpkin and sprinkles if desired.
