These Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love! Spice it up a notch by using my Homemade Pumpkin Pie Spice in the recipe!

Pumpkin Pie Cupcakes with Pie Crust Cut-Outs

Fall is in full bloom and Thanksgiving is right around the corner! There is nothing more I love than pumpkin desserts but I love to switch it up from the traditional from time to time. These Pumpkin Pie Cupcakes are the perfect things to give the classic flavor of Pumpkin Pie just a little twist.

Family tested and APPROVED!

Pumpkin Pie Cupcakes Ingredients

There are three parts to this recipe–the cupcakes, pie crust cut-outs, and the frosting.

Cake flour: If you don’t have any on hand, make your own cake flour.

Pumpkin pie spice: Make your own homemade pumpkin pie spice to use in all your pumpkin-flavored recipes.

Pumpkin Puree: Be sure to look for pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.

Pie Crust: A store-bought crust works just fine! Or, make your own homemade pie crust to use.

Sanding sugar: Sanding sugar is a large crystal sugar. If you don’t have any on hand, you can use granulated sugar or superfine sugar (caster sugar).

Family tested and APPROVED!

How to Make Pumpkin Pie Cupcakes

These cupcakes are seriously so easy to whip up that the light cream cheese whipped cream on top makes all the difference. To make the cupcakes, preheat the oven to 350°F and line a muffin tin with cupcake liners. This recipe makes 12 cupcakes.

  1. In a large bowl, whisk together the cake flour, pumpkin pie spice, baking powder, and salt.
  2. In a separate bowl, whisk together the pumpkin with the remaining cupcake ingredients.
  3.  Pour the pumpkin mixture into the bowl with the flour mixture and whisk until incorporated.
  4. Fill each cupcake liner about 3/4 of the way full with the batter.
  5. Bake for 20-25 minutes. The cupcakes are done when an inserted toothpick comes out with crumbs, but no wet batter.
  6. Let the cupcakes cool in the tin before removing them onto a cooling rack.

Leaf Cut-Outs

To make the leaf cut-outs, roll out your pie crust. Use a leaf cookie cutter to cut out 12 leaves. Place the cut-outs on a baking sheet lined with parchment paper. Brush the cut-outs with milk and sprinkle each with sanding sugar. Bake them for 10-15 minutes, or until they are golden. Let them cool as you make the frosting.

Family tested and APPROVED!

How to Make the Frosting

This frosting is a fun and delicious turn from traditional buttercream that really plays well into the pumpkin pie theme of these cupcakes. You’ll love the difference that it makes when you take your first bite!

To make the frosting, mix together the cream cheese and confectioners’ sugar until smooth. Add one cup of the heavy cream and beat until soft peaks form. Soft peaks just means that the peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.

Then, add the remaining cup of heavy cream and beat until stiff peaks form (the peaks stand on their own). Store the frosting in the refrigerator until you are ready to use it.

Assembling the Cupcakes

With all the parts of the recipe ready to go, it’s time to get these cute and delicious treats ready to serve. Pipe the frosting on each cupcake and then top each with the baked leaf cut-outs.

We all love pretty desserts right? So when you’re thinking this Fall for a tasty treat to whip up quick then these Pumpkin Pie Cupcakes are just what the doctor ordered! The whole family will love them, even the non-pumpkin pie loving fans out there can’t keep their hands off!

Photography by Tornadough Alli

Here is a video of this recipe:

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5 from 1 vote

Pumpkin Pie Cupcakes

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Easy and delicious these Pumpkin Pie Cupcakes take the traditional favorite dessert and turn them into an easy handheld treat for everyone to love!



  • cups (227g) cake flour
  • 2 teaspoons pumpkin pie spice
  • teaspoons baking powder
  • ½ teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 cup (200g) granulated sugar
  • ¾ cup (1 1/2 sticks or 170g) unsalted butter, melted
  • 2 large eggs
  • ¼ cup (61g) whole milk
  • 2 teaspoons vanilla extract

Pie Crust Cutouts

  • 1 pie crust, store-bought
  • 2 teaspoons milk
  • sanding sugar


  • 4 ounces cream cheese, softened
  • ¾ cup (94g) confectioners' sugar
  • 2 cups (476g) heavy cream



  • Preheat the oven to 350°F.
  • Line a 12-cup muffin tin with cupcake liners and set aside.
  • In a large bowl, whisk the flour, pumpkin pie spice, baking powder and salt together.
  • In another bowl, whisk the pumpkin, sugar, butter, eggs, milk and vanilla together.
  • Pour the pumpkin mixture into the flour mixture, and whisk until incorporated.
  • Fill the cupcake liners about 3/4 full with the batter.
  • Bake for about 25 minutes or until toothpick comes out clean.
  • Let cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.

Pie Crust Cut-Outs

  • To make the pie crust cutouts, unroll the dough and use leaf cookie cutters to cut out 12 shapes and place them on a parchment paper lined baking sheet.
  • Brush with milk and sprinkle with sugar.
  • Bake for about 10-15 minutes or until golden. Let cool as you make the frosting.


  • In a large bowl, mix together the cream cheese and confectioners' sugar until smooth.
  • Add in 1 cup of heavy cream and beat until soft peaks form. Then, add the remainder of the cream and continue beating until stiff peaks form. Refrigerate until ready to use.


  • Place frosting in piping bag fitted with your favorite tip and pipe swirls on top of your cooled cupcakes.
  • Garnish with the leaf cutouts and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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