Why You’ll Love This Recipe
These cupcakes are packed with warm spices, rich pumpkin flavor, and the irresistible crunch of gingersnap cookies. The light and fluffy marshmallow frosting provides the perfect contrast to the spiced cupcake base, creating a dessert that’s both elegant and comforting. They’re easy to make, visually stunning, and ideal for fall celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Pumpkin puree
Granulated sugar
Brown sugar
Vegetable oil
Eggs
Vanilla extract
Crushed gingersnap cookies
For the Marshmallow Frosting:
Marshmallow creme
Unsalted butter, softened
Powdered sugar
Vanilla extract
Heavy cream or milk
For Garnish:
Crushed gingersnap cookies
Mini marshmallows
Ground cinnamon
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the crushed gingersnap cookies.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the marshmallow frosting, beat the butter until creamy and smooth.
Add the marshmallow creme and vanilla extract, mixing until fully combined.
Gradually add the powdered sugar and beat until light and fluffy.
Add heavy cream or milk as needed to achieve a smooth, pipeable consistency.
Pipe or spread the frosting onto the cooled cupcakes.
Garnish with crushed gingersnap cookies, mini marshmallows, and a light dusting of cinnamon.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Variations
Add chopped pecans or walnuts to the batter for extra crunch.
Fill the cupcakes with cream cheese filling for a rich surprise center.
Toast the marshmallow frosting lightly with a kitchen torch for a campfire-inspired flavor.
Substitute pumpkin pie spice for the individual spices for convenience.
Drizzle caramel sauce over the frosting for an extra indulgent finish.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days if preferred. Allow them to come to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before frosting.
Store leftover frosting in the refrigerator and rewhip if needed before using.
These cupcakes are best enjoyed at room temperature and do not require reheating.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and is commonly used in this recipe.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that can alter the recipe.
What are gingersnap cookies?
Gingersnaps are crisp, spiced cookies flavored with ginger, cinnamon, and molasses.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes a day ahead and frost them before serving.
How do I keep the cupcakes moist?
Pumpkin naturally adds moisture, but avoiding overbaking is also important.
Can I make mini cupcakes?
Yes, reduce the baking time to approximately 10 to 12 minutes.
Can I toast the marshmallow frosting?
Yes, a kitchen torch can be used to lightly brown the frosting for extra flavor.
What frosting can I use instead of marshmallow frosting?
Cream cheese frosting pairs exceptionally well with pumpkin cupcakes.
Can I freeze frosted cupcakes?
Yes, though the texture of the marshmallow frosting may change slightly after thawing.
What drinks pair well with these cupcakes?
They pair wonderfully with coffee, chai tea, hot cider, or hot chocolate.
Conclusion
Gingersnap Pumpkin Cupcakes with Marshmallow Frosting are a delicious celebration of fall flavors. With their moist pumpkin cake, warm spices, crunchy gingersnap pieces, and fluffy marshmallow topping, they offer the perfect combination of texture and taste. Whether you’re baking for a holiday gathering, a festive party, or simply embracing the flavors of the season, these cupcakes are sure to become a favorite autumn dessert.
PrintGingersnap Pumpkin Cupcakes with Marshmallow Frosting
Gingersnap Pumpkin Cupcakes with Marshmallow Frosting are moist pumpkin-spiced cupcakes filled with warm autumn flavors and crunchy gingersnap cookie pieces. Topped with fluffy marshmallow frosting, they make a perfect dessert for fall gatherings and holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup crushed gingersnap cookies
- 1 cup marshmallow creme
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 to 2 tbsp heavy cream or milk
- Crushed gingersnap cookies, for garnish
- Mini marshmallows, for garnish
- Ground cinnamon, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed gingersnap cookies.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until creamy and smooth.
- Add the marshmallow creme and vanilla extract, mixing until fully combined.
- Gradually add the powdered sugar and beat until light and fluffy.
- Add heavy cream or milk as needed to achieve a smooth, pipeable consistency.
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with crushed gingersnap cookies, mini marshmallows, and a light dusting of cinnamon.
Notes
- Add chopped pecans or walnuts for extra crunch.
- Fill the cupcakes with cream cheese filling for a rich surprise center.
- Lightly toast the marshmallow frosting with a kitchen torch for extra flavor.
- Use pumpkin pie spice instead of individual spices for convenience.
- Drizzle caramel sauce over the frosting for an indulgent finish.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 3 months.
- Allow refrigerated cupcakes to come to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
