Pumpkin spice cupcakes topped with cream cheese frosting, pumpkin cookies, and caramel crunch.

Pumpkin Spice & Everything Nice Cupcakes live up to their name with layers of flavor and fall fun in every bite. The pumpkin cake is soft and rich, the cream cheese frosting is smooth and tangy, and the caramel cookie topping adds the perfect crunch. They’re the kind of cupcakes made for fall movie nights, leaf-filled afternoons, or anytime you want a little seasonal magic.

Why You’ll Love This Recipe

• Soft, bakery-style pumpkin cupcakes with warm spice flavor.
• Creamy, tangy cream cheese frosting that pairs perfectly with pumpkin.
• Crunchy caramel topping for texture and sweetness.
• Semi-homemade recipe that starts with a cake mix, easy but impressive.
• Perfect for fall parties, bake sales, or cozy movie nights.

Ingredient Notes

• Pumpkin cake mix: keeps the cupcakes soft and full of flavor.
• Sour cream: adds moisture and creates a bakery-style texture.
• Milk: makes the batter richer than using water.
• Pumpkin sandwich cookies: any brand works; chop some for the batter and save a few for topping.
• Cream cheese: should be softened so the frosting turns out smooth and creamy.
• Salted caramel crunch: adds a sweet, crunchy finish; crushed toffee or caramel bits also work.

Before You Bake

Can I use Golden Oreos instead of pumpkin sandwich cookies?
Yes, you can. Regular Golden Oreos will still add great texture and flavor, though you’ll miss a bit of that pumpkin spice touch.

Do I need to refrigerate these cupcakes?
Because of the cream cheese frosting, store them in the refrigerator. Bring them to room temperature before serving for the best flavor and texture.

Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day ahead and frost them the next day. Store the unfrosted cupcakes covered at room temperature.

Pumpkin Spice & Everything Nice Cupcakes

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Cupcakes

• 1 box pumpkin cake mix
• 3 large eggs
• ½ cup vegetable oil
• ½ cup milk (replace the water listed on the box)
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
• 10 pumpkin sandwich cookies, chopped (plus extra for garnish)

Bakery-Style Frosting

• ½ cup salted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream, as needed for consistency

Toppings

• Salted Caramel Crunch (I used Foliay Salted Caramel Candy Crumbs)
• Extra pumpkin sandwich cookies, halved or crushed

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, whisk together the cake mix, eggs, oil, milk, sour cream, vanilla, and pumpkin pie spice until smooth and thick, about 1–2 minutes. Fold in the chopped cookies.
3. Fill each liner about 2/3 full and bake according to the package instructions, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
4. For the frosting, beat the butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla, beating until fluffy. Add heavy cream a little at a time until the frosting is light and spreadable.
6. Pipe a swirl of frosting onto each cupcake or spread with a spatula. Roll the edges in salted caramel crunch, then top with a whole or pumpkin sandwich cookie.

FAQ

What frosting tip should I use for bakery-style swirls?
A large round or open star piping tip works perfectly.

Can I make this into a cake instead of cupcakes?
Yes, the batter makes one 9×13-inch cake. Adjust the baking time to about 30–35 minutes.

How do I know when the cupcakes are done?
They’re ready when a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.

Can I freeze these cupcakes?
You can freeze unfrosted cupcakes for up to two months. Thaw them in the fridge overnight before frosting and serving.

What can I use instead of caramel crunch?
Try crushed toffee bits, chopped caramel candies, or even a drizzle of caramel sauce for the same sweet-salty finish.

Sprinkle of Fun

Host a “Pumpkin Spice & Movie Night!” Bake a batch of these cupcakes, grab your coziest blanket, and watch your favorite fall flick. Find one with coffee shops, crunchy leaves, or a little Halloween magic.