Ginger Pumpkin Cupcakes (Cupcake Hero)

This month’s Cupcake Hero theme is Squash. Luckily pumpkin is considered a squash. That makes my day because I do love baking with pumpkin!

I had some leftover Pumpkin Pie Dip from the other day and I wanted to incorporate it into a cupcake. I wanted to make a cupcake that would compliment the pumpkin well, so I thought of the ginger snaps I had served the dip with… I reused a cookies and cream cupcake recipe except instead of using Oreos, I added crushed up ginger snap cookies to the batter. These smelled amazing coming out of the oven.

Using the cone method, I scooped some of the pumpkin dip into the cooled cupcakes. I then frosted with some cinnamon cream cheese frosting that I had in the fridge. Then I simply sprinkled some chopped walnuts on top for garnish.

Cookies-N-Cream Cupcakes – 6 WW pts with frosting (from Crazy about Cupcakes) makes 24
1 stick unsalted butter, at room temperature
1 cup milk – I used soymilk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature

1 cup chocolate sandwich cookies, lightly crushed – I used 2 cups crushed Ginger Snaps

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter, milk, and vanilla with an electric mixer until fluffy, about 3-5 minutes.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

For the frosting, I wanted it to be more like a glaze, so I combined 8 oz cream cheese, 6 Tbsp unsalted butter, 1 tsp vanilla and about 3 cups of powdered sugar. After it was to the consistency I wanted, I added about a teaspoon of cinnamon.
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17 Responses to “Pumpkin Cinnamon Rolls and How to Freeze Cinnamon Rolls”

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    Megan — January 10, 2011 at 5:20 pm

    I think it’s very interesting that KAF has you freeze after baking. With most yeast things, you can pop them in the freezer before the second rise, and then take them out the night before, let them have a slow rise in the fridge, and then leave them out until they are proofed and then bake. It seems so much easier to just partially bake them. Interesting.

    All the flavors sound incredible!

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    Lauren — January 10, 2011 at 5:23 pm

    1. Pumpkin cinnamon rolls are fabulous, and these look great!
    2. I love the tip about pre-baking the rolls before freezing. I will definitely be employing that technique :).

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    Boston Food Diary — January 10, 2011 at 5:30 pm

    These sound AMAZING! I’ve been fearful of making cinnamon rolls- both for the baking and having them around- this is great to know though! Thanks!

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    Bridget — January 10, 2011 at 5:42 pm

    No fair using my recipe and then making prettier cinnamon rolls than me. Hmph!

    Oh well, I suppose it’s worth it to find about this great freezing trick!

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    Anonymous — January 10, 2011 at 6:03 pm

    Wow, do those look and sound delicious! Thanks for the info on how to freeze the rolls. I think I’ll attempt yeast soon.

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    Fun and Fearless in Beantown — January 10, 2011 at 6:04 pm

    Thanks for sharing the tip on freezing cinnamon rolls. I seriously love KAF’s helpful hints on their blog and website!

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    stephchows — January 10, 2011 at 6:09 pm

    ok what a brilliant idea!! I love making pumpkin cinnamon rolls, I just made a batch last weekend 🙂

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    Rhondi — January 10, 2011 at 6:14 pm

    Oh YUM! Thanks for the freezing tips. I wanted to make my kids homemade cinnamon rolls this weekend, but like you, didn’t want them sitting around to tempt me! Does the pumpkin make the rolls really moist? I’m saving this recipe.

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    Jen — January 10, 2011 at 6:20 pm

    Rhondi – I found the dough to be similar to other cinnamon roll dough as far as the moistness goes.

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    Christina — January 10, 2011 at 7:31 pm

    I haven’t had cinnamon rolls in such a long time! I can’t wait to try these.

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    In and Around Town — January 10, 2011 at 7:40 pm

    These look great – the pumpkin is such a nice touch. Love the freezing tips!

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    EliFla — January 10, 2011 at 9:47 pm

    Hello as I am sure you know here in Italy we use the yeast in very many recipes. To freeze some dough leavened with baking powder (such as croissants or Daddy), some experts have advised me after giving shape to freeze before the final rise, then remove from freezer the night before putting in the oven thawing, and morning turn on the oven and cook as usual. I must tell you that I tried and the result was perfect.
    Ciao Flavia

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    innochkaskitchen — January 11, 2011 at 12:25 am

    Yum! I LOVE cinnamon rolls and pumpkin cinnamon rolls are definitely a nice change-up from the usual plain cinnamon rolls. Great recipe!

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    Michael - Innkeeper — January 11, 2011 at 1:29 am

    pumpkin cinnamon rolls!? get out of town!? these look ah-mazing!!!!

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    Kerstin — January 12, 2011 at 3:29 am

    I love your freezing tip! I actually haven’t tried making cinnamon rolls yet, but will soon! It’s nice to know you can make them the night before too and then just finish baking in the morning.

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    Torviewtoronto — January 12, 2011 at 4:27 pm

    delicious a favourite I make similar

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    Tiffany @ Triple Crème Decadence — February 20, 2014 at 2:56 pm

    I never knew pumpkin cinnamon rolls existed until now. Looks and sounds divine!

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