Oreo Pumpkin Cupcakes with Cookies

There’s something magical about combining two beloved flavors into one irresistible treat. These Oreo Pumpkin Cupcakes are where cozy fall baking meets cookies-and-cream indulgence! The perfectly spiced pumpkin cupcake base is incredibly moist and tender, while the cloud-like Oreo cream cheese frosting adds just the right amount of sweetness and cookie crunch. Whether you’re planning a party, looking for a show-stopping dessert, or just craving something special for your weekend baking project, these cupcakes deliver both in looks and flavor.

What makes these cupcakes extra special is their impressive presentation – tall swirls of speckled Oreo frosting topped with a classic Oreo cookie create an eye-catching dessert that’s sure to be the star of any dessert table. Don’t let their elegant appearance fool you though – this recipe is totally achievable for home bakers of any skill level!

Ingredients

For the Pumpkin Cupcakes:

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon alcohol free vanilla extract
• 1/2 cup milk, room temperature

For the Oreo Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon alcohol free vanilla extract
• 10-12 Oreo cookies, finely crushed (plus 12 whole cookies for garnish)

Instructions

1. Prep Your Station
   • Preheat your oven to 350°F (175°C)
   • Line a standard muffin tin with dark brown cupcake liners
   • Set out your eggs, milk, cream cheese, and butter to reach room temperature
2. Mix the Dry Ingredients
   • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt
   • Set aside
3. Prepare the Wet Ingredients
   • In a large bowl, combine the pumpkin puree, sugar, and vegetable oil until smooth
   • Beat in the eggs one at a time, mixing well after each addition
   • Stir in the alcohol free vanilla extract
4. Combine and Bake
   • Gradually add the dry ingredients to the wet ingredients, alternating with milk
   • Mix until just combined – don’t overmix!
   • Fill each cupcake liner about 2/3 full
   • Bake for 18-20 minutes, or until a toothpick inserted comes out clean
   • Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
5. Make the Frosting
   • Beat the softened cream cheese and butter until smooth and fluffy (about 3 minutes)
   • Gradually add the powdered sugar, mixing on low speed until incorporated
   • Add alcohol free vanilla extract and beat until smooth
   • Fold in the finely crushed Oreos until evenly distributed
6. Decorate
   • Transfer frosting to a piping bag fitted with a large star tip
   • Pipe generous swirls onto each cooled cupcake
   • Top each cupcake with a whole Oreo cookie, placing it at a slight angle for visual appeal

Pro Baking Tips

1. Temperature Matters: Room temperature ingredients are crucial for a smooth, well-mixed batter. Set out your cold ingredients at least an hour before starting.
2. Perfect Piping: If your frosting becomes too soft while working, pop it in the refrigerator for 15-20 minutes to firm up. This will give you those perfect, defined swirls you see in bakery cupcakes.
3. Crushing Cookies: For the frosting, crush the Oreos into very fine crumbs to prevent your piping tip from clogging. A food processor works best, but you can also place them in a zip-top bag and crush with a rolling pin.
4. Storage Success: These cupcakes can be made ahead! Store them in an airtight container in the refrigerator for up to 3 days. Just bring them to room temperature for about 30 minutes before serving for the best taste and texture.

Serving Suggestions

These gorgeous cupcakes deserve a proper presentation! Consider displaying them on a rustic wooden cake stand or a white ceramic platter decorated with fall leaves for that perfect autumn vibe. They pair beautifully with:

• A steaming mug of pumpkin spice latte
• A scoop of vanilla ice cream for an over-the-top dessert
• A drizzle of caramel sauce for extra decadence

For large gatherings or bake sales, arrange them in rows with alternating heights to create visual interest.

Remember, these cupcakes taste best at room temperature, so if you’ve stored them in the refrigerator, let them sit out for about 30 minutes before serving. Your guests won’t be able to resist these picture-perfect treats that taste even better than they look!

Happy baking! 🎃🍪