Pumpkin Oreo Cake is a delicious and decadent cake, with pumpkin chocolate chip layers and Oreo buttercream dressed up and garnished for Halloween.
With fall season around the corner, pumpkin is quickly becoming the theme flavor. This Pumpkin Oreo Cake is stunning and tastes delicious. Having already so many tasty pumpkin cakes, like these Instant Pot Pumpkin Cheesecake, Pumpkin Pie Creme Brûlée, and Pumpkin Poke Cake, it only made sense to add a Pumpkin Oreo Cake to the list.
Pumpkin Oreo Cake Recipe Tips
Well, say hello to my Pumpkin Oreo Cake that I bring to you right in time for Halloween! I wanted so much to make a fun Halloween dessert, and what better excuse could I find to make another cake? And by the way, this is a pretty simple recipe, that anyone can recreate at home!
Last week I had the urge to bake an Oreo Cake as I have spotted some seasonal Pumpkin Oreos at the grocery store. I adore Oreo frosting, its one of my favorites, and it’s so easy to make! Believe me, you will lick your spatula clean!
What type of Halloween would it be without pumpkin? Yes, I know! To make the best of it I made my Oreo Cake with Pumpkin Chocolate Chip layers, and I colored them a witchy teal color!
Pumpkin Chocolate Chip Recipe Guidelines:
- Make sure the ingredients are at room temperature before you start baking. Also, the oven should be pre-heated.
- I used Americolor Gel Food Coloring, it my all-time favorite. You can make this cake without the food coloring as well.
- Make sure the cake is fully cooled before frosting it.
- If the frosting is too thin, add more powdered sugar 1/4 cup at a time.
- If the frosting it too thick, add a little milk, a few tablespoons at a time.
The Pumpkin Chocolate Chip layers are covered in a Pumpkin Oreo Buttercream that is loaded with 20 Pumpkin Oreo cookies. I also made it a bloody red color, for a more dramatic look.
I garnished the cake with more Pumpkin Oreos, fake spiders and a fake, tiny pumpkin! Don’t let this spooky Oreo Cake fool you, it is absolutely delicious and you will find yourself looking for seconds!
Can I use fresh pumpkin instead of canned?
Yes! Making pumpkin puree from fresh pumpkin is easy, and you can definitely substitute the canned pumpkin for fresh pureed pumpkin. To Make Pumpkin Puree from scratch follow the bellow method:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut the pumpkin in half and remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- With a fork, scrape pumpkin meat from shell halves, and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer-safe bags.
What is pumpkin puree vs canned pumpkin?
Canned pumpkin is just cooked pureed pumpkin. Canned pumpkin or pumpkin pie filling is flavored with spices like cinnamon, clove, allspice, and ginger, and is also sweetened.
How do you make Pumpkin Spice?
You can make pumpkin spice blend at home pretty easily, here is what you will need:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Directions: In a small bowl, mix all the spices together. Transfer to a small jar or spice container.
HOW TO FREEZE CAKE LAYERS:
You can make the cake layers in advance and freeze them, thaw them when you are ready to decorate the cake. To freeze the unfrosted cake layers, follow these steps:
- Bake the cake layer and cool each layer on a wire rack. Make sure the cake layers are fully cooled before freezing.
- Wrap each cake layer in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
- Write the date and cake type on the ziplock bag.
- Lay the cake layers flat in the freezer.
- Cakes can be frozen for up to 3 months.
CAN YOU FREEZE AN ALREADY FROSTED CAKE?
Yes, you can. Pumpkin cakes freeze especially well, but note, that once you start thawing the cake, sometimes you will get condensation on the cake, that happens when you are trying to speed up the thawing process.
- Make sure the cake is refrigerated, so the pumpkin cream won’t spread when you try to wrap the cake in plastic wrap.
- Wrap the cake (if it fits in your freezer) or individual cake slices in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
- Write the date and cake type on the ziplock bag.
- Place cake in the freezer. Cakes can be frozen for up to 3 months.
HOW TO THAW A FROZEN CAKE?
- Remove cake layers or cake them from the freezer the night before you want to use the cake layers or eat the cake.
- Refrigerate without unwrapping for 24 hours. This way the cake will thaw slowly and without any condensation forming on the surface.
- After 24 hours, take them out of the fridge and let the cake layers or cake come to room temperature while still wrapped.
Pumpkin Oreo Cake
Delicious and decadent Pumpkin Oreo Cake with pumpkin chocolate chip layers and Oreo buttercream is dressed up and garnished for Halloween.
Prep time: 45 minutes Cook time: 30 minutes Total time: 1 hr 15 mins
Assembling the cake: