Name: Pumpkin Sugar Cookie Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 box yellow cake mix, plus ingredients from the back- water, oil, eggs; 1 cup unsalted butter; 5 cups confectioners sugar; 2 tablespoons heavy cream; 2 teaspoons vanilla extract; Pinch of salt; Orange gel food coloring; 12 Pillsbury pumpkin shaped cookies

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Pumpkin sugar cookie cupcakes bring together two favorite desserts in one easy treat. Soft vanilla cupcakes are topped with swirls of orange buttercream and finished with a baked Pillsbury pumpkin sugar cookie, giving each cupcake a festive fall look without adding extra decorating steps.

The bright orange frosting and pumpkin cookies turn a simple cake mix cupcake into a dessert that's perfect for fall celebrations or Halloween.

Ingredients You'll Need

Yellow Cake Mix (plus the ingredients listed on the box) - Creates soft vanilla cupcakes with a light crumb that holds up well under a generous swirl of frosting.

Unsalted Butter - Whips into a smooth buttercream that pipes cleanly and holds its shape.

Confectioners Sugar - Thickens the frosting while giving it a smooth finish.

Heavy Cream - Loosens the buttercream just enough for easy piping without making it too soft.

Vanilla Extract - Adds a warm vanilla flavor that complements both the cupcakes and the cookies.

Pinch of Salt - Balances the sweetness of the frosting.

Orange Gel Food Coloring - Colors the buttercream without thinning it, creating bright orange frosting with just a small amount.

Pillsbury Pumpkin Shaped Cookies - The finishing touch. These Pillsbury pumpkin sugar cookies bake separately before being placed on top of each cupcake, adding color, texture, and a festive pumpkin design.

How to Make Pumpkin Sugar Cookie Cupcakes

Step 1: Prepare the yellow cake mix according to the package directions, using the water, oil, and eggs listed on the box. Bake the cupcakes, then transfer them to a wire rack to cool completely.

Step 2: While the cupcakes cool, bake the Pillsbury pumpkin sugar cookies according to the package directions. Set them aside until they're completely cool before placing them on the frosting.

Step 3: Beat the butter until smooth. Add the confectioners sugar a little at a time, mixing in 1 tablespoon of heavy cream, the vanilla extract, and the salt as you go.

Step 4: If the buttercream is too thick to pipe, mix in the remaining tablespoon of heavy cream. Add the orange gel food coloring and continue mixing until the color is even and no streaks remain.

Step 5: Transfer the buttercream to a piping bag fitted with a 1M star tip. Pipe a generous swirl onto each cooled cupcake. The frosting should hold its shape without spreading.

Step 6: Gently press one cooled pumpkin cookie into the top of each cupcake. The frosting will help keep the cookie in place while still showing off the pumpkin shape.

Tips

Bake the cookies and cupcakes at the same time if your oven has room.
By the time the cupcakes have cooled, the cookies will be ready to decorate with.
A large star tip creates enough height to support the cookie without covering the cupcake.
Gel food coloring creates a brighter orange than liquid food coloring and won't thin the frosting.
If the frosting feels too stiff, mix in the remaining tablespoon of heavy cream a little at a time.
Handle the baked cookies gently as they cool since they're easier to move once they've had a few minutes to firm up.
If the buttercream becomes too soft while decorating, refrigerate it for 10 to 15 minutes before continuing.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.

If refrigerated, let the cupcakes sit at room temperature for about 20 minutes before serving so the buttercream softens slightly.

For the freshest texture, add the pumpkin cookies the day you plan to serve the cupcakes if you're making them ahead.

Substitutions & Variations

Use white or vanilla cake mix instead of yellow cake mix.
Swap the orange frosting for black, purple, or green to match different Halloween themes.
Replace the pumpkin-shaped cookies with other seasonal Halloween sugar cookies Pillsbury designs when they're available.
Add festive sprinkles around the base of the frosting before placing the cookie on top.
Make mini cupcakes and top each with a smaller cookie for bite-sized pumpkin themed cupcakes.

FAQs

Can I make pumpkin sugar cookie cupcakes ahead of time?

Yes. Bake the cupcakes and cookies a day ahead, then frost and assemble them before serving for the freshest presentation.

Can I use homemade buttercream?

Absolutely. Any buttercream that pipes well can be used for these pumpkin frosted cookie cupcakes.

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes for up to 2 months. Thaw them completely before decorating with buttercream and cookies.

What cookies go on top of the cupcakes?

This recipe uses Pillsbury pumpkin sugar cookies, but other seasonal shapes work just as well.

What are pumpkin cookie topped vanilla cupcakes?

Pumpkin cookie topped vanilla cupcakes are vanilla cupcakes finished with orange buttercream and a baked pumpkin-shaped sugar cookie, creating a fun dessert for fall and Halloween.

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