Pumpkin has met it’s new love… cookie dough! Pumpkin Cookie Dough Cupcakes will be your new favorite fall treat! Pumpkin cake with chocolate chips topped with a cookie dough frosting that you will want to eat by the spoonful!
Don’t get me wrong, I love pumpkin and cream cheese but sometimes you just have to mix it up. So I turned the chocolate chip flavor combo up a few notches by adding cookie dough! I think the Cookie Monster would be proud of me today 🙂
I topped my cupcakes with little Chips Ahoy cookies because it was easy and cute, I just picked up a back from the grocery store. But you can just top with with mini chocolate chips if you want! Are you as excited for pumpkin season as I am? I’ve already made my new favorite pumpkin pie, I’ll share that recipe soon. But if you need a party favorite, my Pumpkin Dump Cake is easy and dreamy. But don’t you fret, I have at least 3 more pumpkin cupcake ideas coming soon!
As great as pumpkin is, it just means that Halloween is right around the corner! I’m still obsessed with my Skeleton Cupcakes and have a fun new twist coming next week to make those even easier for kids to make!
Fall really is my favorite season. I live in Utah right now and the leaves in the canyon look like they’re on fire they’re so full of color! And that just means pumpkin patching and warm apple cider is just around the corner. I’ve already busted out my cozy boots too!
Okay, just one more glamour shot of the Pumpkin Cookie Dough Cupcakes because they’re so pretty!
Pumpkin Cookie Dough Cupcakes
Ingredients
- PUMPKIN CAKE:
- 1 box yellow cake mix or spice cake mix and disregard extra spices
- 15 oz. pumpkin puree
- 3 eggs
- 1/3 C. oil
- 1/2 C. milk
- 1 Tbsp. pumpkin pie spice or cinnamon if that's all you have
- 1/2 C. mini chocolate chips
- COOKIE DOUGH FROSTING:
- 1 C. butter softened
- 3 tsp. vanilla extract
- 1/4 C. flour
- 1/4 C. brown sugar packed
- 2-3 C. powdered sugar
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Combine cake mix, pumpkin, eggs, oil, milk and pumpkin pie spice. Stir in chocolate chips.
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3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until and inserted knife or toothpick comes out clean.
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4. Let cool.
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5. Frosting: Beat butter, vanilla, flour and brown sugar for at least 2 minutes. You want to give the brown sugar time to dissolve. Add powdered sugar until you reach your desired consistency. You can add milk if it becomes too thick (1-2 Tbsp) or a dash of salt to make it less sweet!
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6. Pipe onto cooled cupcakes and top with mini chocolate chips.
Yumm! I plan on making these gluten free. Just curious how the frosting holds up? I need them for an auction event and need them to look (and taste great) for a few days.
Oh, this frosting holds up great!
looks delicious ! according to me, this recipe is the best and super yumm. This cupcake recipe is amazing, Thanks for the recipe
Hi Lizzy, I’m wondering about the reason for adding flour to your frosting. Thank you, Julia
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Absolutely gorgeous…almost too pretty to eat although I am sure they went fast. Congrats!
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These are some yummy looking cupcakes I’ll definitely try this recipe.
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I would definitely give these a try soon. So delicious looking.
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