Pumpkin Lasagna Cupcakes are a decadent, multilayered dessert that combine the creamy textures of cheesecake and pumpkin pie in a cupcake-sized treat. These mini indulgences layer Oreo cookie crust, rich cheesecake filling, and spiced pumpkin pudding, then top everything off with whipped cream and toasted nuts. Perfect for autumn gatherings, holiday parties, or when you want a dessert that’s impressive yet easy to serve. Whether you’re baking for family, friends, or just yourself, these cupcakes are sure to delight. Let’s walk through why you’ll fall in love with this recipe, what you need, and how to assemble these mouthwatering treats.
Why You’ll Love Pumpkin Lasagna Cupcakes
- Layered textures: a crunchy Oreo crust, silky cheesecake, and smooth pumpkin pudding—each bite is a delightful contrast.
- Rich flavor profile: vanilla, pumpkin pie spice, and cinnamon combine for that quintessential fall dessert flavor.
- Easy to portion: made in cupcake liners, so serving is effortless—no slicing or plating required.
- Customizable and crowd-pleasing: you can adjust spice levels, use different nuts, or even swap whipped topping to suit tastes or dietary needs.
- Make-ahead friendly: you can prepare portions in advance and chill them until needed, making them great for gatherings.
Ingredients
For the Crust:
- 36 Golden Oreo cookies (with filling)
- 6 tablespoons unsalted butter, melted
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip or whipped cream)
Pumpkin Layer:
- 1½ cups milk
- 3.9 oz instant pudding mix (vanilla or white chocolate)
- 1¼ cups pumpkin puree (choose a thick, not runny puree)
- ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Topping:
- 2 cups whipped cream (more if desired)
- Toasted pecans or walnuts, chopped
Step-by-Step: How to Make Pumpkin Lasagna Cupcakes
- Prep & chilling
- Line standard cupcake pans with liners and set aside.
- Crush all Golden Oreos (with their filling) until fine crumbs using a food processor.
- Make the crust
- In a bowl, combine the Oreo crumbs with the melted butter until evenly moist.
- Press about 1 heaping tablespoon of this mixture into the bottom of each cupcake liner.
- Chill in the refrigerator to firm while you prepare the fillings.
- Cheesecake layer
- Beat the softened cream cheese until light and fluffy.
- Add powdered sugar and vanilla, mixing until evenly combined. If too thick, add 1–2 Tbsp milk to adjust texture.
- Fold in the whipped topping or whipped cream.
- Spoon about 1 heaping tablespoon of this cheesecake mixture over the chilled Oreo crust layer. Return to fridge.
- Pumpkin pudding layer
- Whisk the instant pudding mix together with 1½ cups milk until the mixture thickens.
- Stir in pumpkin puree, cinnamon, and pumpkin pie spice. Adjust spices to taste if you like more warmth.
- Carefully spoon this pumpkin mixture over the cheesecake layer in each cupcake liner.
- Set & assemble
- Place cupcakes into the fridge for a few hours to fully set. For quicker setting, you may freeze for about 30 minutes.
- Once set, top each cupcake with whipped cream and sprinkle with chopped toasted pecans or walnuts.
- Serve
- Arrange on a serving plate or platter. Serve chilled. Enjoy every layered bite!
Note: These amounts make enough for about 20–22 cupcakes. If you plan for 24, prepare to divide leftover fillings separately so you don’t run out.
Helpful Tips
- Use room temperature cream cheese so the cheesecake layer is smooth and free of lumps.
- If your pumpkin puree is watery, strain it or choose a thicker brand. Excess moisture can make the filling too soft.
- Don’t overfill the cupcake liners—leave space for the pudding layer and whipped topping.
- Chill thoroughly; this helps the layers set and makes them easier to eat cleanly.
- Toast nuts before chopping to enhance flavor and crunch.
Substitutions And Variations
- Whipped topping swap: Use full-fat whipped cream or a non-dairy whipped alternative if needed.
- Nut-free: Skip the walnuts/pecans and use crushed graham crackers or cinnamon sugar for topping instead.
- Spice adjustment: Increase pumpkin pie spice, or add nutmeg or cloves to deepen the flavor.
- Crust variation: Replace Golden Oreos with graham crackers, vanilla wafers, or gluten-free cookies if desired.
- Flavor twist: Use chocolate pudding instead of vanilla for a chocolate-pumpkin combo.
Storage Instructions
- Store the cupcakes in the refrigerator in an airtight container. They’ll keep well for 3–4 days.
- If freezing, wrap each cupcake tightly or store in freezer-safe containers. Consume within 1 month for best quality. Thaw in the fridge before serving.
- Add whipped cream topping just before serving if possible; whipped toppings can lose texture if stored too long.
Nutritional Information
| Component | Estimated Amount per Cupcake |
|---|---|
| Calories | ~280–320 kcal |
| Total Fat | ~15–18 g |
| Saturated Fat | ~9–11 g |
| Cholesterol | ~45–55 mg |
| Sodium | ~150–200 mg |
| Total Carbohydrates | ~30–35 g |
| Sugars | ~20–25 g |
| Protein | ~3–4 g |
Note: These are rough estimates. Nutritional values vary based on brands and exact measurements used.
Serving Suggestions
- Serve chilled with a dusting of cinnamon or pumpkin pie spice on top.
- Accompany with a drizzle of caramel sauce or chocolate sauce for extra indulgence.
- Pair with a warm latte, chai tea, or spiced cider for that cozy fall feel.
- For presentation, serve on a decorative platter with extra toasted nuts scattered around.
Frequently Asked Questions About Pumpkin Lasagna Cupcakes
How thick should each layer be?
Each layer should be thick enough to taste distinctly. For about 20–22 cupcakes, use roughly 1 heaping tablespoon for the crust, then an equal amount of cheesecake layer, followed by the pumpkin pudding layer. Overfilling one layer can crowd out another, so measure carefully.
Can I make them ahead of time?
Absolutely! These cupcakes actually benefit from rest. Prepare them the night before and chill in the fridge. The flavors meld and the layers set nicely. Just add whipped cream topping and nuts just before serving to keep everything fresh.
What if my pumpkin puree is too runny?
If the pumpkin puree is watery, you’ll want a thicker version. Straining it through cheesecloth or using a canned pumpkin puree labeled “solid pack” helps. If already mixed and too loose, reduce the milk a little or add more pudding mix to balance.
Can I reduce sugar or use substitutes?
Yes—use powdered sugar substitutes or less sugar in the cheesecake layer. If you use sugar-free or low-sugar pudding, adjust to taste. Be mindful that sugar contributes to texture and structure, especially in the cheesecake layer.
Is this recipe suitable for dietary restrictions?
Somewhat. It’s not gluten-free unless you use gluten-free cookies in the crust. Dairy-free options are possible—use non-dairy cream cheese, coconut whipped cream, and non-dairy pudding. Always check labels for allergen info.
Conclusion
Thank you so much for trying out Pumpkin Lasagna Cupcakes with me! I really hope you enjoy making and eating them as much as I do—they’re one of those desserts that make people smile with every creamy, spiced bite. The combination of the crunchy crust, the cheesecake layer, and the silky pumpkin pudding is so satisfying, and chilling them makes them delightfully refreshing. Wishing you wonderful moments of flavor in your kitchen—may this dessert bring warmth, joy, and cozy vibes to your day. Happy baking and enjoy every cupcakey, delicious moment!
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Pumpkin Lasagna Cupcakes
- Total Time: 2 hours 25 minutes
- Yield: 20–22 cupcakes 1x
Description
Pumpkin Lasagna Cupcakes combine a crunchy Golden Oreo crust, creamy cheesecake, and spiced pumpkin pudding for a no-bake fall dessert that’s as easy as it is impressive. Perfect for parties, Thanksgiving, or cozy nights in.
Ingredients
For the Crust:
36 Golden Oreo cookies (with filling)
6 tablespoons unsalted butter, melted
Cheesecake Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip or whipped cream)
Pumpkin Layer:
1½ cups milk
3.9 oz instant pudding mix (vanilla or white chocolate)
1¼ cups pumpkin puree (choose a thick, not runny puree)
½ teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
For the Topping:
2 cups whipped cream (more if desired)
Toasted pecans or walnuts, chopped
Instructions
- Prep & chilling
- Line standard cupcake pans with liners and set aside.
- Crush all Golden Oreos (with their filling) until fine crumbs using a food processor.
- Make the crust
- In a bowl, combine the Oreo crumbs with the melted butter until evenly moist.
- Press about 1 heaping tablespoon of this mixture into the bottom of each cupcake liner.
- Chill in the refrigerator to firm while you prepare the fillings.
- Cheesecake layer
- Beat the softened cream cheese until light and fluffy.
- Add powdered sugar and vanilla, mixing until evenly combined. If too thick, add 1–2 Tbsp milk to adjust texture.
- Fold in the whipped topping or whipped cream.
- Spoon about 1 heaping tablespoon of this cheesecake mixture over the chilled Oreo crust layer. Return to fridge.
- Pumpkin pudding layer
- Whisk the instant pudding mix together with 1½ cups milk until the mixture thickens.
- Stir in pumpkin puree, cinnamon, and pumpkin pie spice. Adjust spices to taste if you like more warmth.
- Carefully spoon this pumpkin mixture over the cheesecake layer in each cupcake liner.
- Set & assemble
- Place cupcakes into the fridge for a few hours to fully set. For quicker setting, you may freeze for about 30 minutes.
- Once set, top each cupcake with whipped cream and sprinkle with chopped toasted pecans or walnuts.
- Serve
- Arrange on a serving plate or platter. Serve chilled. Enjoy every layered bite!
Note: These amounts make enough for about 20–22 cupcakes. If you plan for 24, prepare to divide leftover fillings separately so you don’t run out.
Notes
Makes 20–22 cupcakes. Use thick pumpkin puree to avoid watery texture. Add whipped topping just before serving for best presentation. Adjust spice levels to your preference.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: ~300 kcal
- Sugar: ~23 g
- Carbohydrates: ~33 g
- Protein: ~3.5 g