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Delicious Gooey Pumpkin Patch Dirt Cupcakes photo

Gooey Pumpkin Patch Dirt Cupcakes

These Gooey Pumpkin Patch Dirt Cupcakes are a festive fall treat with moist pumpkin cake, chocolate pudding, and a crunchy cookie "dirt" topping. Perfect for Halloween!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cupcakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
For the Chocolate Pudding Layer:
  • 1 cup chocolate pudding mix
  • 2 cups milk any kind
For the Topping:
  • 1 cup whipped topping light and fluffy
  • 1 cup crushed chocolate sandwich cookies finely crushed
  • as needed candy pumpkins for decoration

Equipment

  • Mixing Bowls
  • Hand or Stand Mixer
  • Muffin Tin
  • Cupcake Liners
  • Measuring cups and spoons
  • Spatula
  • Whisk
  • Food Processor or Plastic Bag & Rolling Pin

Method
 

Step 1: Prep Your Ingredients and Oven
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In one bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
  2. In another large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/2 cup vegetable oil until combined.
Step 2: Mix Wet Ingredients
  1. Add 2 large eggs, one at a time, to your sugar and oil mixture, beating well after each addition. Stir in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth.
Step 3: Combine and Bake
  1. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep cupcakes tender. Spoon the batter into the cupcake liners, filling about 2/3 full.
  2. Bake for 18-22 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before assembly.
Step 4: Prepare the Chocolate Pudding Layer
  1. In a medium bowl, whisk together 1 cup chocolate pudding mix and 2 cups milk until thickened. Refrigerate for about 5 minutes to set further.
Step 5: Assemble the Dirt Cupcakes
  1. Once the cupcakes have cooled, use a spoon to create a small well in the center of each cupcake. Fill the well with a generous scoop of chocolate pudding. Next, top with 1 cup whipped topping, spreading it evenly.
Step 6: Add the “Dirt” and Pumpkin Decorations
  1. Crush 1 cup of chocolate sandwich cookies finely, either in a food processor or by placing them in a sealed plastic bag and using a rolling pin. Sprinkle the crushed cookies over the whipped topping to create the dirt effect. Finally, garnish each cupcake with candy pumpkins for that perfect pumpkin patch vibe.

Notes

  • Don’t overmix the batter to keep cupcakes tender and light.
  • Use plain canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Chill the pudding well before assembling to prevent a messy cupcake.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days; best served chilled.
  • Try swapping candy pumpkins with candy corn or edible autumn leaves for seasonal variations.