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Halloween Pumpkin Oreo Cake 11

Pumpkin Oreo Cake

Delicious and decadent Pumpkin Oreo Cake with pumpkin chocolate chip layers and Oreo buttercream is dressed up and garnished for Halloween.

Course Dessert
Cuisine American
Keyword Pumpkin Oreo Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 707 kcal
Author Catalina Castravet



  • 2 sticks unsalted butter
  • 2 cups packed light-brown sugar
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin spice
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 1/2 cups pumpkin puree
  • 1 cup chocolate chips
  • Teal Gel Color


  • 4 sticks butter room temperature
  • 8 cups powdered sugar
  • 2 tablespoons heavy cream or whole milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons pumpkin puree
  • 20 Pumpkin Oreos
  • Red Gel Color in Tulip


  • Pumpkin Oreos
  • Fake spiders
  • Fake pumpkin



  1. Heat oven to 350°F.
  2. Coat three 8 x 2 inch cake pans with non­-stick spray, line bottoms with parchment paper and spray paper with non-stick spray. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, salt and pumpkin spice. Set aside.
  4. In the large bowl of a standing mixer fitted with the wire whisk attachment, beat butter with sugar on medium-high speed until well blended, fluffy and creamy, about 3 minutes.
  5. On low speed, add the eggs one at a time and blend well after each addition, stopping from time to time to scrape the sides of the bowl with a spatula.
  6. On low speed, beat in the flour mixture in 3 additions, alternating with pumpkin puree in 3 additions, mix until just blended. Mix in the food color gel, add as much as needed, until you get the color you like.
  7. With a spatula, manually stir in chocolate chips until well incorporated into the batter.
  8. Divide batter between prepared pans, gently leveling the top.
  9. Bake for 30 minutes or until a wooden pick inserted into the centers of the cakes comes out clean. Remove pans from oven, let them cool on a wire rack for 10 minutes. Run a knife around the sides of cakes and invert cakes onto the rack. Remove and discard parchment paper.
  10. Cool cakes completely before frosting.


  1. In a food processor or blender, pulverize Oreo's into a powder. Set aside.
  2. In the bowl of a stand mixer, whisk butter together with powdered sugar 1 cup at a time, until all blended.
  3. Add vanilla and heavy cream and mix well.
  4. Add crushed Oreo's and blend well.
  5. Add gel food color as much as needed to achieve the color you want, mix well.

Assembling the cake:

  1. Place a cake layer onto a cake platter and spread with ¾ cup frosting. Top with other cake layer and repeat. Add the third, top cake layer and spread with frosting. Use the remaining frosting to spread on the sides of the cake.
  2. Add the leftover frosting to a pipping bag fitted with a large star tip and pipe some garlands on the sides of the cake and on the edges of the top and bottom layer.
  3. Garnish with Pumpkin Oreo cookies, fake spiders, and fake pumpkin.
  4. Refrigerate cake.
  5. Serve and enjoy!
Nutrition Facts
Pumpkin Oreo Cake
Amount Per Serving
Calories 707 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 55mg18%
Sodium 318mg14%
Potassium 372mg11%
Carbohydrates 159g53%
Fiber 5g21%
Sugar 123g137%
Protein 7g14%
Vitamin A 5295IU106%
Vitamin C 1.5mg2%
Calcium 106mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.