These Vegan Oreo Pumpkin Cupcakes are sweet, simple, and perfectly festive for Halloween. Top them with a swirl of white buttercream and candy eyeballs to make adorable ghost cupcakes.
Hello friends — happy Halloween Sunday! If you need a last-minute, crowd-pleasing treat, these Vegan Oreo Pumpkin Cupcakes are the perfect choice. They’re easy to make, full of warm fall spice, and topped with cheerful ghost-like buttercream for a festive touch. All you need is classic white frosting and a few candy eyeballs to complete the look. I was inspired to create a vegan version after seeing a pumpkin Oreo cake shared by a talented baking friend, and I’m excited to pass this simplified cupcake version along.
What do I need for these vegan Oreo pumpkin cupcakes?
- Pumpkin puree: Use canned pumpkin puree for best consistency; thicker purées give a better texture than very watery varieties.
- Chocolate sandwich cookies: Classic sandwich cookies work well. If you choose a store brand, check the ingredients to confirm they are vegan.
- Pumpkin pie spice: The warm spice blend is essential for that unmistakable autumn flavor.
- Brown sugar: Brown sugar adds a richer, caramel-like sweetness that complements pumpkin beautifully.
- Nondairy milk: Any plant milk will work — oat, almond, cashew, or soy are all fine.
- Vegetable oil: A neutral oil such as vegetable, corn, or canola keeps the cupcakes tender without altering the flavor.
- Vegan butter and shortening: A 50/50 combination of vegan butter and shortening yields a stable, creamy frosting that pipes well for the ghost shapes.
How do I make these vegan Oreo pumpkin cupcakes?
These cupcakes come together quickly and require minimal equipment — you’ll be surprised at how fast they bake.
- In a large bowl, whisk the wet ingredients: pumpkin puree, vegetable oil, nondairy milk, and vanilla. Stir in the packed brown sugar and pumpkin pie spice until combined.
- Add the dry ingredients: all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix just until the batter comes together; avoid overmixing.
- Make the Oreo crumbs by placing about 10 cookies in a resealable bag and crushing with a rolling pin, or use a food processor if preferred. Fold the cookie crumbs gently into the batter.
- Preheat the oven to 350°F (175°C). Line two muffin pans with paper liners and divide the batter among them, filling each liner about two-thirds full. This recipe yields about 20–24 cupcakes.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- For the frosting, beat the vegan shortening and vegan butter together until smooth. Add vanilla extract and vanilla bean paste if you have it. Gradually mix in powdered sugar, about 1 cup at a time, until a thick, airy frosting forms. Add 1–2 tablespoons nondairy milk as needed to reach piping consistency, and finish with a pinch of salt to balance the sweetness.
- Fit a piping bag with a large round tip (a 2A or similar works well). Pipe a simple ghost-shaped swirl on each cooled cupcake and finish by placing candy eyeballs on the frosting to create faces.
These Vegan Oreo Pumpkin Cupcakes are a fun, approachable bake for holiday parties, classroom treats, or a cozy autumn dessert. The Oreo crumbs add delightful texture, while the pumpkin and spices deliver seasonal warmth. Try decorating a few differently — a simple dusting of cocoa or a drizzle of melted vegan chocolate also works if you prefer alternative finishes.
Other fun Halloween treat ideas
- Vegan Cherry Pie “Vampire” Cupcakes
- Vegan Halloween Cookies & Cream Fault Line Cake
- Vegan Dirt & Worms Cake
- Vegan Pumpkin Cupcakes with Dark Chocolate Frosting
Vegan Oreo Pumpkin Cupcakes
Sweet, simple, and festive: these vegan pumpkin cupcakes with Oreo crumbs and white buttercream make adorable Halloween ghost treats topped with candy eyeballs.
Ingredients
- For the cupcakes
- 1 cup pure pumpkin puree
- ⅓ cup vegetable oil
- ¾ cup packed brown sugar
- 1 cup nondairy milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon pumpkin spice mix
- ½ tablespoon vanilla extract
- 10 crushed chocolate sandwich cookies (about 1 cup crumbs)
- For the frosting
- 1 cup vegan shortening
- 1 cup vegan butter
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ tablespoon vanilla bean paste (optional)
- Pinch of salt
- 1–2 tablespoons nondairy milk, as needed
- Candy eyeballs for decorating
Instructions
- Preheat the oven to 350°F (175°C) and line two muffin pans with liners.
- In a large bowl, whisk together pumpkin puree, vegetable oil, brown sugar, and nondairy milk.
- Add flour, baking powder, baking soda, salt, pumpkin spice, and vanilla. Mix until just combined.
- Gently fold in crushed chocolate cookie crumbs.
- Fill each liner about two-thirds full. Bake 20 minutes or until a toothpick comes out clean. Cool completely.
- To make the frosting, beat shortening and vegan butter until smooth. Add vanilla and vanilla bean paste, then gradually beat in powdered sugar until thick and fluffy. Add milk as needed for piping consistency and a pinch of salt to taste.
- Pipe frosting onto cooled cupcakes using a large round tip to create ghost shapes. Add candy eyeballs to finish.
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