Real Recipes From Real Home Cooks ®

pumpkin spice gingersnap cupcakes

Recipe by
Robynne Glenn
Lake Arrowhead, CA

A Fall cupcake to celebrate the season. Tantalize your tastebuds with this combination of all your seasonal favorites. Pumpkin, Cinnamon, Gingersnap...Try them! You'll love them. **If you prefer to save time, substitute your favorite Pumpkin Cake Mix for my recipe. ***Spices and flavorings can be adapted to your taste. Enjoy!

yield 22 approx
prep time 45 Min
cook time 35 Min
method Bake

Ingredients For pumpkin spice gingersnap cupcakes

  • 2 c
    gingersnap cookies (approx. 40 cookies) save some for the finishing top-optional)
  • 1/4 c
    brown sugar
  • 6 Tbsp
    butter; melted
  • Pinch
  • 1 1/3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp
    ground cinnamon
  • 1-2 pinch
  • 1 pinch
    ground cloves
  • 1/2 c
    dark brown sugar
  • 1/2 c
  • 3/4 c
    pumpkin puree
  • 2
  • 1/2 c
    vegetable oil
  • 3 1/2-4 c
    powdered sugar
  • 1 c
    butter-room temperature
  • 1/8 tsp
    cream of tartar
  • 1 1/2-2 tsp
    ground cinnamon (to taste)
  • 1/2 tsp
    wiltons butter flavoring
  • 2 1/2 tsp
    pure vanilla extract
  • 2-3 Tbsp
    heavy whipping cream
  • 1 pinch
  • 1-2 pinch
    nutmeg (optional)

How To Make pumpkin spice gingersnap cupcakes

  • 1
    CRUST: Preheat oven to 350 degrees
  • 2
    Line 2 muffin pans with cupcake liners; set aside
  • 3
    Using food processor, grind 2 cups gingersnap cookies into fine crumbs
  • 4
    Add brown sugar, salt and melted butter. Process until well blended.
  • 5
    I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
  • 6
    Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
  • 7
    Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
  • 8
    CAKE: Whisk dry ingredients together in a medium bowl; set aside.
  • 9
    In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
  • 10
    Add eggs, one at a time until blended.
  • 11
    Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
  • 12
    Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
  • 13
    Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing. Set aside and cool completely.
  • 14
    FROSTING: Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
  • 15
    Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
  • 16
    Add whipping cream, vanilla and butter flavoring
  • 17
    Mix on high speed for 2 minutes.
  • 18
    Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
  • 19
    Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
  • 20
    ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
  • 21
    Pipe or frost and top each with a Gingersnap Cookie.
  • 22
    Ta Da! Enjoy!

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