The Ultimate Pumpkin Oreo Cake

Pumpkin Oreo Cake– spiced pumpkin cake layers on a Oreo cookie crust, filled with cream cheese filling, and frosted in a pumpkin Oreo buttercream. 

Pumpkin and Oreo were just meant to be together. This Pumpkin Oreo Cake is such a delight. The soft and moist pumpkin cake layers combined with the crunchy Oreo crust will seriously have you eating the whole cake without realizing that it’s vanished from your eyes and is now happily stored in your stomach. 

If you are in need of other fall inspired recipes, here are some of my favorites. 

• The Greatest Powder Sugar Apple Cider Donut Cake
• The Most Splendid Caramel Pumpkin Sheet Cake
• The Greatest Pumpkin Snickerdoodle Cake

Why this recipe works 

• Pumpkin spice cake layers- The pumpkin spice layers of this cake are filled with cinnamon, ginger, nutmeg, and cardamom. 
• Oreo crust– The Oreo crust is what takes the cake on this cake. It gives a spectacular crunchy texture that this cake screams for! 
• Layered cake- This cake can be layered in four 6-inch cake pans or three 8-inch cake pans. 
• Pumpkin Oreo buttercream– This buttercream is SOOO good. It’s for sure in my top 5 favorite buttercreams of all time. It’s made with pumpkin puree and crushed Oreos. 
• Perfect fall recipe- If you are searching for a great fall recipe, look no more! This is it! 

Ingredients you will need

Here are some ingredients that you will need for this recipe that you may not have on hand. For a complete list of ingredients, check out the recipe card below. 

• Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling. 
• Unsalted butter-  You will need butter for the cinnamon swirl as well as for the buttercream. As always, I used unsalted butter.
• Ground spices-  You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice. 
• Light brown sugar-  I like light brown sugar, but feel free to use dark brown, if that is what you have on hand. 
• Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking. 
• Heavy whipping cream- You will use this in the buttercream to make it creamy and smooth.
• Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth buttercream.
• Regular Oreos- I just use original Oreos. I bought the biggest package of them that I could find!

Step by step- Pumpkin Oreo Cake- The crust 

Step 1: Prep your pan. Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment. Spray again. Set aside. 

Step 2: Grind the Oreo’s Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.

Step 4: Combine all the ingredients. In a medium-sized bowl, combine the Oreo crumbs, sugar, and melted butter. Stir until all the Oreo crumbs are dampened by the melted butter. You should be able to scoop by hand and have it all stick together. 

Step 5: Place the crumbs in the prepped cake pan. Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup.

Step 6: Bake. Bake for 10 minutes. Let cool while you make the cake layers.

Step by step Pumpkin Oreo Cake layers.  

Here, is a detailed list on how to make and bake this pumpkin Oreo cake. In this recipe I use a kitchen aid with the paddle attachment. 

Step 1: Combine the dry ingredients. In a medium sized bowl, combine the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.

Step 2 Beat the sugar and eggs together. In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy. About 4 minutes.

Step 3: Mix in the oil. Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.

Step 4: Add the dry ingredients to the wet ingredients. With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.

Step 5: Distribute to the pans. Evenly distribute the pumpkin batter to the prepped cake pans with the Oreo crust. With the back of a spoon, even out the batter to ensure it’s smooth for baking.

Step 6: Bake the layers. Bake for 30-35 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.

Step by step- cream cheese filling 

Step 1: Cream the cream cheese. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Scrape down the sides and beat for 2 more minutes. With the mixer on low, add the granulated sugar. Beat on high for a couple minutes until smooth. Place in a medium sized bowl. 

Step 2: Beat the cream until stiff peaks form. In the same bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream, and vanilla on high for about 5-7 minutes, until the cream forms stiff peaks.

Step 3: Fold in the whipped cream. Fold in the whipped cream into the cream cheese mixture until no streaks of whipping cream remain. Making sure not to over mix. This mixture will hold for a couple of hours at room temperature. If you’re not going to be using it right away, store in an airtight container in the fridge for up to 2 days.

Step by step- Buttercream 

Step 1: Beat the butter. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter. 

Step 2: Add the pumpkin, powdered sugar, and cream. Stop the mixer and add the powdered sugar, pumpkin puree, heavy whipping cream, salt, and the pumpkin pie spice. 

Step 3: Beat the mixture until light and fluffy. Turn the mixer on the lowest speed, and mix just until incorporated. Turn the mixer to medium-high speed and beat for an additional 4 minutes.  The frosting will become lighter in color and texture.

Step 4: Add the Oreos. With a rubber spatula, fold in the pulverized Oreo cookies and beat out the air pockets with a wooden spoon. 

Tips for assembly 

Here are some of my favorite cake decorating equipment that will be helpful while decorating 

Turn table, offset spatula, cake scraper, cake leveler. 

• If needed, level each pumpkin cake layer and then place the first cake layer, Oreo crust side down, on a cake board.
• Spread half of the cream cheese frosting onto the cake layer and push out evenly to the sides of the cake. 
• Add a few crushed Oreos to the top of the frosting and then place another cake layer with the Oreo crust side down. Repeat step 2.
• Place the final cake layer, Oreo crust side down, on top and cover with a crumb coat layer of the pumpkin Oreo buttercream. Freeze the cake for 10-15 minutes to set the crumb coat.
• Finish frosting the cake with the Oreo pumpkin buttercream frosting and serve at room temperature.

Expert baking tips

• Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
• I say this a lot because I think it’s really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
• To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you finish mixing the buttercream. Then beat by hand with a rubber spatula to get all the air bubbles out. 
• Do a crumb coat. Don’t skip this step. It helps secure the crumbs onto the cake and makes decorating easier.
• Preheat your oven 30 minutes before baking to ensure that your oven is hot and ready. 

FAQ 

Can I make this into a sheet cake? 

Yes, this can be turned into a sheet cake, four 6-inch cake pans, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes). Leave out the Oreo crust and top with crushed Oreos! 

Can I do the elements ahead of time. 

Yes, you can make everything 2-3 days ahead of time and assembly once everything is made. 

Can I use pumpkin pie filling?

No, pumpkin pie filling has more sugar and other additives that will make your cake fall or not bake evenly. 

Storing and freezing 

Store this Pumpkin Oreo Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring them to room temperature before serving. 

Freezing 

Because of the cream cheese filling, I do not recommend freezing the cake as it can cause the cream cheese to appear curdled. 

If you love this recipe, please remember to rate and review it!

For more Oreo related recipes, you can find them below;

• The Most Original Pumpkin Oreo Cookies
• Bakery Style Oreo Chocolate Chip Cookies
• The Best Birthday Golden Oreo Blondies 
• Graham Cracker S’mores Cake

Recipe

Pumpkin Oreo Cake

Molly Murphy

spiced pumpkin cake layers on a Oreo cookie crust, filled with cream cheese filling, and frosted in a pumpkin Oreo buttercream.

5 from 4 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Oreo crust

• 2½ cups finely ground Oreo Cookies about 30 cookies
• 2 Tablespoons granulated sugar
• ½ cup unsalted butter melted

For the pumpkin cake

• 1 ¼ cups granulated sugar
• 1 cup light brown sugar packed
• 5 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla
• 2 cups pumpkin purée not pumpkin pie filling
• 3 cups all-purpose flour
• 2 Tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamon
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Cream Cheese filling

• ¾ cup heavy whipping cream room temperature
• 6 ounces cream cheese room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

For the pumpkin buttercream

• 2 cups unsalted butter chilled
• 6 cups powdered sugar sifted
• ¼ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 Tablespoons heavy whipping cream
• 8 Oreos finely ground in a blender or food processor. They should resemble flour, or a fine crumb.
• Pinch of salt

Instructions

 

For the Oreo crust

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment. Spray again. Set aside.
• Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
• In a medium-size bowl, combine the Oreo crumbs, sugar and melted butter. Stir until all the Oreo crumbs are dampened by the melted butter. You should be able to scoop by hand and have it all stick together.
• Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup
• Bake for 10 minutes. Let cool while you make the cake layers.

For the pumpkin cake

• Keep your oven at 325. In a medium sized bowl, whisk the flour, baking powder, ground cardamon, ground cinnamon, ground nutmeg and salt until combined. Set aside.
• In an electric stand bowl mixer fitted with the paddle attachment, cream the sugars and eggs on medium speed until they are light and fluffy. About 5 minutes.
• Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix on low speed until combined, about another 30 seconds.
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
• Evenly distribute the pumpkin batter to the baked Oreo crust. With the back of a spoon, even out the batter to ensure it’s flat for baking (20 ounces in 8 inch cake pans, about 14 ounces in 6 inch cake pans).
• Bake until a toothpick inserted into the center comes out with little to no crumbs on it, about 30-35 minutes. Mine took about 32 minutes.
• After they are done baking, let the cakes cool for 20 minutes in the cake pans and then transfer them to a wire rack to finish cooling.
• Once they are room temperature, wrap them in plastic wrap and freeze them or put them in the fridge. (They only last 5 days wrapped up in the fridge and up to 6 months in the freezer).

For the cream cheese filling

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Scrape down the sides and beat for 2 more minutes. With the mixer on low, add the granulated sugar. Beat on high for a couple minutes until smooth. Place in a medium sized bowl.
• In the same bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream, and vanilla on high for about 5-7 minutes, until the cream forms stiff peaks.
• Fold the whipped cream into the cream cheese mixture until no streaks of whipping cream remain. Making sure not to over mix.
• This will hold for a couple of hours at room temperature. If you won’t be using it right away, store in an airtight container in the fridge for up to 2 days.

For the Oreo Pumpkin Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter.
• Stop the mixer, add the powdered sugar, pumpkin puree, heavy whipping cream, salt, and the pumpkin pie spice. Turn the mixer on the lowest speed, and mix just until incorporated. Turn the mixer to medium-high speed and beat for an additional 4 minutes. The frosting will become lighter in color and texture.
• With a rubber spatula, fold in the pulverized Oreo cookies and beat out the air pockets with a wooden spoon.

Assembly

• If needed, level each pumpkin cake layer and then place the first cake layer, Oreo crust side down, on a cake board.
• Spread half of the cream cheese frosting onto the cake layer and push out evenly to the sides of the cake.
• Add a few crushed Oreos to the top of the frosting and then place another cake layer with the Oreo crust side down. Repeat step 2.
• Place the final cake layer, Oreo crust side down, on top and cover with a crumb coat layer of the pumpkin Oreo buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Finish frosting the cake with the Oreo pumpkin buttercream frosting and serve at room temperature.

Keyword Oreo, cream cheese, chocolate, pumpkin cake

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