Spooky Pumpkin Cupcakes

35  Ratings
  • 45 min prep
  • 1 hr 15 min total
  • Makes 24 servings, 1 cupcake each.

Spooky Pumpkin Cupcakes Recipe


  • 24 Halloween OREO Cookies
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (16 oz.) ready-to-spread vanilla frosting
  • 1-1/3 cups flaked coconut, tinted green with food coloring
  •  Black decorating gel
  • 24 ghost-shaped marshmallows


  • Split  cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
  • Prepare  cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
  • Bake  as directed on package. Remove from pans; cool completely on wire racks.
  • Spread  cupcakes with frosting. Immediately sprinkle with coconut.
  • Decorate  orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.

Recipe Tips

Serving SuggestionEnjoy one of these spooky cupcakes with a cold glass of fat-free milk.

NoteFor best results, frost cupcakes and sprinkle with coconut, a few at a time, to prevent frosting from hardening and to ensure coconut sticks to frosting.

How to Tint CoconutMix 1/2 tsp. water with a few drops of food coloring. Add colored water to coconut in resealable plastic bag. Close bag and shake coconut back and forth until coconut is evenly tinted.


Nutrition Information

Makes 24 servings, 1 cupcake each.

Nutrition per serving:

    • Calories 310 
    • Total fat 15 g
    • Saturated fat 4 g
    • Cholesterol 25 mg
    • Sodium 260 mg
    • Carbohydrate 44 g
    • Dietary fiber 1 g
    • Total sugars 34 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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