These gingersnap pumpkin cupcakes combine a warmly spiced pumpkin batter, a crisp gingersnap cookie crust, and a fluffy marshmallow frosting that can be toasted for the perfect fall treat. Each bite blends cozy spices with a nostalgic marshmallow finish.
Why You’ll Love This Recipe
These cupcakes deliver everything you want in a fall dessert—warm spices, tender pumpkin cake, and an irresistible marshmallow topping. The gingersnap cookie crust adds a delightful crunch and a bold spice that complements the soft cupcake beautifully. The recipe comes together easily, and despite the elegant look, it’s approachable even if you’ve never made marshmallow frosting before. Perfect for autumn gatherings, celebrations, or simply enjoying the flavors of the season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Crust
1 cup (100g) gingersnap cookies, crushed
3 tbsp (42g) unsalted butter, melted
2 tbsp (30g) granulated sugar
1/8 tsp salt
Cupcakes
1 cup (120g) all purpose flour
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup (100g) granulated sugar
1/4 cup (45g) packed brown sugar
1/3 cup (60g) canola or vegetable oil
3/4 cup + 2 tbsp (175g) pumpkin puree
1 tsp vanilla extract
Marshmallow Frosting
2 large egg whites
1/8 tsp salt
1/4 tsp cream of tartar
3/4 cup (150g) granulated sugar
1/4 cup water
1/2 tsp vanilla extract
Directions
Preheat the oven to 325°F. Line a cupcake pan with paper liners.
For the crust, pulse the gingersnap cookies, sugar, and salt in a food processor until fine crumbs form. Add melted butter and stir to combine.
Divide the crust mixture evenly into 12 cupcake liners, about 1 tablespoon per liner. Press firmly to compact. Bake for 8 minutes and set aside.
In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt.
In a large bowl, whisk the eggs and both sugars until well combined. Add the oil, pumpkin puree, and vanilla extract; whisk until smooth.
Add the dry ingredients to the wet ingredients and whisk gently until just combined. Do not overmix.
Spoon the batter over the baked cookie crusts, filling each liner about three-quarters full.
Bake for 17–21 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting, heat the sugar and water in a small saucepan over medium-low heat without stirring, until the mixture reaches 240°F.
Meanwhile, beat the egg whites, salt, and cream of tartar in a stand mixer until soft peaks form.
Slowly pour the hot sugar syrup into the egg whites while mixing on low. Add vanilla and whip on medium-high for 2–3 minutes until glossy and thick.
Allow the frosting to cool slightly, then transfer to a piping bag and pipe onto the cooled cupcakes. Toast if desired.
Servings and timing
This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 27 minutes
Total time: 47 minutes
Variations
Swap the gingersnap crust with crushed digestive biscuits or shortbread if you prefer a milder flavor.
Add a pinch of cloves or cardamom to the cupcake batter for extra warmth.
Replace the marshmallow frosting with stabilized whipped cream or cream cheese frosting for a simpler topping.
Fold mini chocolate chips into the cupcake batter for a s’mores-inspired twist.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. The marshmallow frosting is best enjoyed fresh, as it can soften over time. Do not freeze the frosted cupcakes. If storing unfrosted cupcakes, they can be frozen for up to 2 months and thawed at room temperature before decorating.
FAQs
How do I keep the cookie crust from getting soggy?
Prebaking the crust for 8 minutes helps it stay crisp once the batter is added.
Can I use homemade pumpkin puree?
Yes, just ensure it is thick and not watery so the cupcakes bake properly.
Do I need a stand mixer for the marshmallow frosting?
A stand mixer is recommended because the meringue needs continuous whipping while the syrup is added, but a sturdy hand mixer can work with caution.
Can I toast the frosting without a blowtorch?
You can briefly place the cupcakes under the broiler, watching closely, though a blowtorch gives the best control.
How do I know when the sugar syrup is ready?
Use a thermometer to ensure the syrup reaches 240°F, the correct stage for a stable Italian-style meringue.
Can I make the frosting ahead of time?
It’s best made fresh; it begins to soften after a day.
Can I double the recipe?
Yes, the recipe scales well. Keep the same baking times but rotate your pans for even baking.
Can I use a different oil in the cupcakes?
Any neutral oil such as sunflower or grapeseed works well.
Why did my cupcakes turn out dense?
Overmixing the batter can lead to dense cupcakes. Mix only until ingredients are combined.
Can I freeze the marshmallow frosting?
No, marshmallow frosting does not freeze well due to its delicate texture.
Conclusion
These gingersnap pumpkin cupcakes with marshmallow frosting are the perfect blend of fall spices, pumpkin richness, and toasty sweetness. They’re surprisingly simple to prepare yet impressive enough for any seasonal celebration. Whether you’re baking for a gathering or simply indulging in cozy autumn flavors, this recipe is sure to become a seasonal favorite. Enjoy every delicious bite.
