why make this recipe
Pumpkin Lasagna Cupcakes are a delightful twist on traditional lasagna. They combine the warm, comforting flavors of pumpkin and spices into a fun, bite-sized treat. This recipe is perfect for autumn gatherings, holiday parties, or any time you want to impress your friends and family with a delicious dessert. Plus, they’re easy to make and can be prepared in advance!
how to make Pumpkin Lasagna Cupcakes
Ingredients:
- 36 Golden Oreo Cookies
- 6 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 oz. cream cheese, softened
- 1 cup whipped topping (Cool Whip or whipped cream)
- 1 ½ cups milk
- 3.9 oz. instant pudding (vanilla or white chocolate)
- 1 ¼ cups pumpkin puree (be careful, some brands are too runny; you’ll need a thicker puree)
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 cups whipped cream (or more if desired)
- Toasted pecans or walnuts, chopped
Directions:
- You should have enough of each mixture for 24 cupcakes, but it’s best to start with 20-22 cupcakes. Set aside 2-4 cups for any remaining mixture to avoid running short.
- Line standard cupcake pans with cupcake liners and set them aside.
- Crush the whole Oreo cookies (with filling) in a food processor until they are fine crumbs.
- In a bowl, stir together the Golden Oreo crumbs with the melted butter until evenly moist. Press about 1 heaping tablespoon of this mixture into the bottom of each cupcake liner. Place them in the fridge to firm while you prepare the filling.
- To make the cheesecake filling, beat the cream cheese until it’s light and fluffy. Mix in the powdered sugar and vanilla until combined. If it’s too thick, add 1-2 tablespoons of milk to help it blend.
- Fold in 1 cup of whipped topping (Cool Whip or whipped cream).
- Spread 1 heaping tablespoon of the cheesecake mixture on top of the Oreo crust, then place it back in the fridge.
- In another bowl, whisk the instant pudding mix with 1 ½ cups of milk until thickened. Mix in the pumpkin puree, cinnamon, and pumpkin pie spice. You can adjust the spices to your taste.
- Spoon this mixture over the cheesecake layer and place the cupcakes in the fridge for a few hours to firm up or set them in the freezer for about 30 minutes.
- Once the cupcakes are set, arrange them on a serving plate, top with whipped cream, and sprinkle with chopped toasted pecans or walnuts before serving.
how to serve Pumpkin Lasagna Cupcakes
Serve these cupcakes chilled as a delightful dessert. They make for a stunning presentation on any dessert table. You can also add additional whipped cream and a sprinkling of nuts on top for an extra touch.
how to store Pumpkin Lasagna Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to keep them longer, you can freeze them, though the texture may change slightly upon thawing.
tips to make Pumpkin Lasagna Cupcakes
- Use a thicker pumpkin puree for the best consistency.
- Get creative with the toppings. Try different nuts or even a drizzle of caramel.
- If you want to make them a bit healthier, consider using a low-fat cream cheese or whipped topping.
variation
You could easily swap out the pumpkin puree for another puree, like sweet potato, for a different flavor. Additionally, you can use different flavored instant pudding to match your preference!
FAQs
Q1: Can I make these cupcakes ahead of time?
Yes! These cupcakes can be made a day or two in advance. Just keep them stored in the fridge until you are ready to serve.
Q2: How many cupcakes does this recipe make?
The recipe makes about 24 cupcakes, depending on how much filling you use in each.
Q3: What can I use instead of Golden Oreos?
You can use regular Oreos or any other flavored sandwich cookies you like. Just keep in mind it may change the overall flavor profile.
