1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.