Decadent Pumpkin Oreo Cake: The Ultimate Fall Dessert with a Crunchy Twist

Prepare to be enchanted by the harmonious blend of autumn’s favorite flavor and everyone’s beloved cookie: the Pumpkin Oreo Cake. This exceptional dessert combines tender, spiced pumpkin cake layers with a delightfully crunchy Oreo cookie crust, a luscious cream cheese filling, and a velvety pumpkin Oreo buttercream. It’s a culinary masterpiece that truly celebrates the magic of fall, offering a symphony of textures and tastes in every single bite.

Who knew pumpkin and Oreo cookies were a match made in heaven? This Pumpkin Oreo Cake is not just a dessert; it’s an experience. The moment you taste the soft, moist pumpkin cake layers perfectly complemented by the unexpected yet utterly satisfying crunch of the Oreo crust, you’ll understand why this cake is an instant favorite. It’s so irresistibly delicious, you might just find yourself reaching for another slice before you realize the entire cake has magically disappeared!

If you’re looking to explore more delightful fall-inspired recipes, here are some of my personal favorites that truly capture the essence of the season:

• The Greatest Powder Sugar Apple Cider Donut Cake
• The Most Splendid Caramel Pumpkin Sheet Cake
• The Greatest Pumpkin Snickerdoodle Cake

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Why This Pumpkin Oreo Cake Recipe is a Must-Try

This Pumpkin Oreo Cake isn’t just another dessert; it’s specifically designed to be an unforgettable fall treat. Here’s why this recipe stands out and is guaranteed to be a hit at your next gathering:

• Rich Pumpkin Spice Cake Layers: Our pumpkin cake isn’t just moist and tender; it’s a celebration of autumn flavors. Each layer is generously infused with a thoughtful blend of warm cinnamon, zesty ginger, earthy nutmeg, and a hint of exotic cardamom. These spices create a deeply aromatic and comforting base that perfectly embodies the spirit of fall. The texture is incredibly soft, providing a delightful contrast to the crunchy crust.
• Irresistible Oreo Cookie Crust: This is truly the game-changer for our Pumpkin Oreo Cake. The crushed Oreo crust provides an incredible, often unexpected, crunchy texture that elevates the entire cake. It adds a playful element and a rich chocolatey base that beautifully complements the spiced pumpkin cake. This crust transforms a classic pumpkin cake into something truly extraordinary and addictive.
• Perfectly Layered Cake for Presentation: This recipe is designed to create a stunning, multi-layered cake, making it an impressive centerpiece for any table. You have the flexibility to bake it in four 6-inch cake pans for a taller, more elegant look, or three 8-inch cake pans for a slightly wider, equally beautiful cake. The distinct layers of cake, filling, and frosting promise a visually appealing cross-section with every slice.
• Dreamy Pumpkin Oreo Buttercream: Get ready for a buttercream experience like no other! This frosting is so unbelievably good, it easily ranks among my top five favorite buttercreams of all time. It’s whipped to perfection with real pumpkin puree for that signature fall flavor and finely crushed Oreos for an added burst of chocolatey goodness and subtle texture. It’s smooth, creamy, and packed with flavor, making it the ideal topping for our cake.
• The Ultimate Fall Recipe: If you’ve been on the hunt for the perfect fall dessert, your search ends here. This Pumpkin Oreo Cake checks all the boxes: it’s festive, flavorful, comforting, and absolutely delicious. It’s ideal for Thanksgiving, Halloween parties, cozy autumn evenings, or simply when you’re craving something special that captures the essence of the season.

Essential Ingredients for Your Pumpkin Oreo Cake

While most of the ingredients for this delectable cake are pantry staples, there are a few key items you’ll want to ensure you have on hand to achieve the perfect flavor and texture. For a comprehensive list of all ingredients and precise measurements, please refer to the detailed recipe card located at the bottom of this page.

• Canned Pumpkin Puree: This is the star of our pumpkin cake! It’s crucial to use plain canned pumpkin puree, not the pre-spiced canned pumpkin pie filling. Pie filling contains added sugars and spices that will alter the delicate balance and texture of your cake, potentially causing it to fall or bake unevenly. Always double-check the label!
• Unsalted Butter: You’ll need butter for both the flavorful Oreo crust and the rich buttercream. I always recommend using unsalted butter in baking. This gives you complete control over the salt content in your recipe, allowing the other flavors to shine without being overpowered. Ensure your butter is at room temperature for the buttercream for optimal creaming.
• Ground Spices: Our pumpkin cake comes alive with a medley of aromatic spices including cardamom, cinnamon, ginger, nutmeg, and a touch of pumpkin pie spice. These warm, earthy notes are what make this cake truly taste like autumn. Freshly ground spices, if possible, will provide the most potent and vibrant flavor.
• Light Brown Sugar: I prefer light brown sugar for its subtle molasses notes and moistening properties, which perfectly complement the pumpkin. However, if dark brown sugar is what you have on hand, feel free to use it; it will impart a deeper, richer caramel flavor to your cake.
• Large Eggs: Eggs are essential for structure and richness. For the best results and proper emulsion of ingredients, it’s vital that your large or extra-large eggs are at room temperature. Take them out of the refrigerator a few hours before you plan to start baking.
• Heavy Whipping Cream: This ingredient plays a crucial role in both the cream cheese filling and the buttercream, contributing to their luxurious, creamy, and smooth texture. It helps to create that wonderfully light and airy consistency we’re aiming for.
• Powdered Sugar: Also known as confectioners’ sugar, this is fundamental for achieving a silky-smooth buttercream and cream cheese filling. Remember to always sift your powdered sugar before adding it to your mixtures. This step is essential for preventing lumps and ensuring a consistently smooth, professional-looking frosting.
• Regular Oreos: For that iconic chocolatey crunch, stick with original Oreos. The classic flavor and texture are unmatched. Don’t be shy; buy the biggest package you can find, as you’ll need them for both the crust and the buttercream!

Crafting the Perfect Pumpkin Oreo Cake: The Crunchy Oreo Crust

The foundation of this incredible cake begins with our signature Oreo crust. Follow these simple steps to ensure a perfectly crunchy and flavorful base that will complement your moist pumpkin cake layers.

• Step 1: Prepare Your Cake Pans. Begin by preheating your oven to 325 degrees F (160 degrees C). This ensures your oven is at the correct temperature for even baking. Thoroughly spray three 8-inch or four 6-inch round cake pans with cooking spray. Then, line the bottoms with parchment paper. Spray the parchment paper again. This double-layer of spray and parchment will prevent sticking and make it incredibly easy to remove your cake layers later. Set the prepped pans aside.
• Step 2: Finely Grind the Oreos. Take your regular Oreo cookies and place them in a food processor or a high-speed blender. Pulse until the Oreos are finely ground, resembling coarse sand or fine crumbs. There should be no large chunks left, as a fine grind ensures a uniform and compact crust.
• Step 3: Combine Crust Ingredients. In a medium-sized mixing bowl, combine the finely ground Oreo crumbs, granulated sugar, and the melted unsalted butter. Use a spatula or spoon to stir the mixture thoroughly until all of the Oreo crumbs are evenly dampened by the melted butter. The mixture should be cohesive enough that if you scoop a handful, it holds its shape.
• Step 4: Press into Pans. Divide the Oreo crumb mixture evenly among your prepared cake pans. Using the bottom of a flat measuring cup or the palm of your hand, press the mixture down very firmly into an even layer at the bottom of each pan. Compacting it well is key to a sturdy, crunchy crust.
• Step 5: Bake the Crust. Place the pans with the pressed Oreo crusts into your preheated oven and bake for 10 minutes. This short bake time helps to set the crust, making it even more stable and crunchy. Once baked, remove from the oven and let them cool completely while you prepare the pumpkin cake layers.

Baking Fluffy Pumpkin Oreo Cake Layers

Now that your crunchy Oreo crusts are cooling, it’s time to prepare the heart of our dessert: the moist and spiced pumpkin cake layers. This recipe utilizes a stand mixer with a paddle attachment for best results, but a hand mixer can also work.

• Step 1: Combine Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, cardamom, ground cinnamon, ginger, nutmeg, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed throughout the batter, which is essential for consistent cake texture and flavor. Set this mixture aside for later.
• Step 2: Cream Sugars and Eggs. In the bowl of your stand mixer, fitted with the paddle attachment, combine the granulated sugar and light brown sugar with the room temperature large eggs. Beat these ingredients together on medium speed for approximately 4-5 minutes, until the mixture becomes notably light, fluffy, and pale in color. This creaming process incorporates air, giving the cake a tender crumb.
• Step 3: Mix in Wet Ingredients. With the mixer still on medium speed, gradually add the vegetable oil and pure vanilla extract. Beat for about 30 seconds until fully incorporated. Next, add the pumpkin puree and mix on low speed just until it’s combined with the egg mixture, taking another 30 seconds or so. Be careful not to overmix at this stage.
• Step 4: Incorporate Dry Ingredients. Turn your mixer to the lowest speed setting. Gradually add the prepared dry ingredients (from Step 1) to the pumpkin and egg mixture. Mix only until the flour streaks have just disappeared. Overmixing the flour can develop the gluten too much, leading to a tough cake. A few small lumps are perfectly fine.
• Step 5: Distribute Batter to Pans. Carefully divide the pumpkin cake batter evenly among your prepped cake pans, which now contain the baked Oreo crusts. Gently spread the batter with the back of a spoon or an offset spatula to ensure a smooth, level surface for even baking. For precise layers, you can weigh the batter into each pan (e.g., about 20 ounces for 8-inch pans, 14 ounces for 6-inch pans).
• Step 6: Bake the Cake Layers. Place the cake pans into your preheated oven. Bake for approximately 30-35 minutes. To check for doneness, insert a wooden toothpick into the center of a cake layer; it should come out with just a few moist crumbs attached, but not wet batter. Mine typically take about 32 minutes.
• Step 7: Cool and Prepare for Assembly. Once baked, allow the cake layers to cool in their pans on a wire rack for about 20 minutes. This allows them to firm up slightly before handling. After 20 minutes, carefully invert the cakes onto the wire rack to finish cooling completely to room temperature. This step is crucial. Once completely cool, wrap each layer tightly in plastic wrap. You can then refrigerate them for up to 5 days or freeze them for up to 6 months until you’re ready to assemble your cake.

Creating the Creamy Dreamy Cream Cheese Filling

This luscious cream cheese filling adds a delightful tangy counterpoint to the sweet pumpkin and chocolate flavors. Its light and airy texture is key to balancing the richness of the cake. Ensure your cream cheese and whipping cream are at room temperature for the best results.

• Step 1: Cream the Cream Cheese. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed for about two minutes, until it is beautifully smooth and free of any lumps. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and then beat for another two minutes to ensure maximum creaminess and aeration. With the mixer on low speed, gradually add the granulated sugar. Once combined, increase the speed to high and beat for a couple more minutes until the mixture is smooth and well incorporated. Transfer this cream cheese mixture to a separate medium-sized bowl.
• Step 2: Whip the Heavy Cream to Stiff Peaks. Using the same stand mixer bowl (no need to wash it!), switch to the whisk attachment. Pour in the heavy whipping cream and vanilla extract. Whisk on high speed for approximately 5-7 minutes, keeping a close eye on it. You’re looking for stiff peaks to form – this means when you lift the whisk, the cream should hold its shape firmly without collapsing. Be careful not to over-whisk, as it can turn into butter.
• Step 3: Gently Fold in Whipped Cream. Carefully fold the whipped cream into the prepared cream cheese mixture using a rubber spatula. Use a gentle, lifting motion to combine the two without deflating the air you’ve just whipped into the cream. Continue folding until no streaks of whipping cream remain and the mixture is uniformly combined. It’s crucial not to overmix at this stage to maintain the light and airy texture. This filling can be held at room temperature for a couple of hours if you’re assembling immediately. If not, store it in an airtight container in the refrigerator for up to 2 days.

Whipping Up the Velvety Pumpkin Oreo Buttercream

The final touch to our Pumpkin Oreo Cake is this incredibly flavorful and smooth Pumpkin Oreo buttercream. Its spiced pumpkin essence with chocolatey Oreo crumbles creates an unforgettable frosting that is simply divine.

• Step 1: Soften the Butter. In the bowl of your stand mixer, fitted with the paddle attachment, cream the chilled unsalted butter on medium speed for about 2 minutes. This initial creaming softens the butter and begins to incorporate air, making it easier to mix in other ingredients and achieve a light texture.
• Step 2: Add Main Buttercream Ingredients. Stop the mixer and scrape down the sides of the bowl. Add the sifted powdered sugar, pumpkin puree, heavy whipping cream, a pinch of salt, and the pumpkin pie spice to the bowl. Starting on the lowest speed, mix just until all the ingredients are incorporated and no dry powdered sugar remains, which prevents a sugar cloud.
• Step 3: Beat Until Light and Fluffy. Once combined, increase the mixer speed to medium-high and beat the mixture for an additional 4 minutes. During this time, the frosting will visibly transform, becoming significantly lighter in both color and texture as more air is incorporated. It should be smooth, creamy, and wonderfully voluminous.
• Step 4: Fold in Crushed Oreos. With a rubber spatula, gently fold in the finely pulverized Oreo cookies. Then, use a wooden spoon to vigorously beat out any potential air pockets that may have formed during the mixing process. This step ensures a denser, more stable buttercream that’s easier to spread and pipes beautifully.

Expert Tips for Assembling Your Perfect Pumpkin Oreo Cake

Assembling a layered cake can seem daunting, but with the right tools and techniques, you’ll achieve a beautiful, professional-looking finish. Here are some of my favorite cake decorating essentials that will be incredibly helpful during the assembly process:

• Cake Turntable: A must-have for smooth frosting application.
• Offset Spatula: Ideal for spreading frosting evenly.
• Cake Scraper: For achieving perfectly smooth sides.
• Cake Leveler: Ensures flat, even layers.

Follow these steps for a beautifully assembled cake:

• Prepare Layers: If necessary, use a cake leveler to gently trim the tops of each cooled pumpkin cake layer, ensuring they are perfectly flat. This creates a stable base and even layers. Place the first cake layer, with the Oreo crust side facing down, onto a cake board or your serving platter.
• Add Cream Cheese Filling: Evenly spread half of the decadent cream cheese frosting onto this first cake layer. Gently push the filling out to the edges of the cake using your offset spatula, creating a smooth and uniform layer.
• Second Layer and Filling: Sprinkle a few extra crushed Oreos over the cream cheese filling for an added textural surprise. Then, carefully place the second cake layer on top, again with the Oreo crust side facing down. Repeat the process of spreading the remaining cream cheese filling and adding more crushed Oreos.
• Apply Crumb Coat: Position the final cake layer, Oreo crust side down, on top of the stacked layers. Now, using your offset spatula, apply a thin, even layer of the Pumpkin Oreo buttercream all over the cake – top and sides. This is called a “crumb coat” and its purpose is to trap any loose crumbs, preventing them from mixing into your final frosting layer.
• Chill the Crumb Coat: Transfer the crumb-coated cake to the freezer for 10-15 minutes. This quick chill allows the crumb coat to set firm, creating a stable canvas for your final frosting layer and ensuring a perfectly smooth finish.
• Final Frosting and Serve: Once the crumb coat is set, remove the cake from the freezer. Apply the remaining Pumpkin Oreo buttercream frosting, using your offset spatula and cake scraper to achieve a smooth and professional finish. You can get creative with piping or simply go for a rustic look. Allow the cake to come to room temperature for about 30 minutes before slicing and serving to ensure the best texture and flavor.

Pro Baker Tips for Pumpkin Oreo Cake Success

Achieving a perfectly baked and beautifully decorated Pumpkin Oreo Cake is easier with these expert baking tips. These insights will help you avoid common pitfalls and elevate your homemade cake to bakery-quality standards.

• Invest in Quality Cake Pans: Using high-quality cake pans, like those from Fat Daddios, makes a significant difference. They are typically made from anodized aluminum, which promotes even heat distribution. This prevents your cake layers from browning too quickly on the sides while ensuring the center cooks through perfectly. You can find the ones I recommend here.
• Room Temperature Ingredients are Non-Negotiable: I cannot stress this enough – using room temperature ingredients is paramount for a successful cake! Eggs, butter, and cream cheese at room temperature emulsify more easily, creating a smoother batter and a more consistent, tender cake crumb. Cold ingredients can lead to a lumpy batter and a denser, less airy cake. Plan ahead and pull them out a few hours before baking.
• Achieve Ultra-Smooth Buttercream: For a truly creamy and velvety buttercream, after you’ve finished mixing, add an extra tablespoon of heavy whipping cream. Then, using a sturdy rubber spatula, manually beat the buttercream against the sides of the bowl for a minute or two. This technique helps to “beat out” any trapped air bubbles, resulting in a silkier, more stable frosting that spreads like a dream.
• Always Apply a Crumb Coat: Do not skip this crucial step in cake assembly! A thin layer of buttercream (the crumb coat) is applied and then chilled to seal in any loose cake crumbs. This provides a clean, smooth surface for your final layer of frosting, preventing crumbs from getting mixed into your beautiful outer layer and ensuring a polished finish.
• Preheat Your Oven Adequately: Always preheat your oven for at least 20-30 minutes before you plan to put your cakes in. This ensures that the oven has reached and stabilized at the correct temperature. Placing cakes into a cold or inconsistently heated oven can negatively affect their rise and texture, leading to uneven baking or sunken centers.
• Measure Flour Correctly: For accurate baking, always measure your flour by spooning it into your measuring cup and then leveling it off with a straight edge. Scooping flour directly from the bag can compact it, resulting in too much flour and a dry, dense cake.

Frequently Asked Questions About Pumpkin Oreo Cake

Here are answers to some common questions about making and enjoying your Pumpkin Oreo Cake:

• Can I make this into a sheet cake or other sizes?
  Yes, absolutely! This versatile recipe can be adapted. In addition to three 8-inch or four 6-inch round cake pans, you can bake this into a 9×13 inch sheet cake. If baking as a sheet cake, it will typically need to bake for a longer duration, about 40-45 minutes. For a sheet cake, you might consider omitting the bottom Oreo crust and instead topping the finished cake with extra crushed Oreos for that signature crunch.
• Can I prepare the different elements of the cake ahead of time?
  Yes, this is a great make-ahead recipe! You can prepare the cake layers, the cream cheese filling, and the buttercream 2-3 days in advance. Store the wrapped cake layers in the fridge or freezer, the cream cheese filling in an airtight container in the fridge, and the buttercream also in an airtight container at room temperature (if it’s butter-based) or in the fridge. Assemble the cake once all components are ready.
• Can I use pumpkin pie filling instead of pumpkin puree?
  No, it is highly recommended to use pure canned pumpkin puree. Pumpkin pie filling contains added sugars, spices, and sometimes other thickeners that are not suitable for this cake recipe. Using pie filling will alter the moisture content, sweetness, and spice balance of your cake, and could cause it to have an undesirable texture or not bake properly.
• What if my buttercream is too thick or too thin?
  Buttercream consistency can be easily adjusted. If your buttercream is too thick, add heavy whipping cream, one teaspoon at a time, mixing well after each addition until you reach your desired consistency. If it’s too thin, add more sifted powdered sugar, one tablespoon at a time, mixing until thickened. Small adjustments can make a big difference!
• How do I ensure my cake layers are perfectly even?
  Aside from using a good cake leveler, weighing your batter into each cake pan is the most accurate way to ensure uniform layers. Use a kitchen scale to divide the total batter weight evenly among your pans. This helps all layers bake consistently and makes assembly much easier.

Storing and Freezing Your Pumpkin Oreo Cake

To keep your delicious Pumpkin Oreo Cake fresh and enjoyable for longer, proper storage is key. Due to its components, there are specific recommendations to follow:

• Storing the Assembled Cake: Store any uneaten portions of your Pumpkin Oreo Cake in an airtight container or tightly wrapped in plastic wrap. Due to the cream cheese filling, it’s best to keep the cake in the refrigerator. For the optimal taste and texture, allow slices to come to room temperature for about 30 minutes before serving. This will ensure the cake layers are soft and the buttercream is creamy.
• Storing Unassembled Components: As mentioned in the FAQ, baked and cooled cake layers can be wrapped tightly and refrigerated for up to 5 days or frozen for up to 6 months. The cream cheese filling can be stored in an airtight container in the fridge for up to 2 days. The pumpkin Oreo buttercream can also be made ahead; store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip it for a few minutes until smooth and fluffy again.

Important Note on Freezing the Assembled Cake

While individual components of this cake can be frozen, I generally do not recommend freezing the fully assembled Pumpkin Oreo Cake due to the cream cheese filling. Freezing and thawing cream cheese can sometimes alter its texture, causing it to appear slightly curdled or grainy, which can detract from the cake’s overall quality and appeal.

If you love this recipe and tried it out, please remember to rate and review it! Your feedback is invaluable and helps other bakers discover new favorites!

For more delicious Oreo-related recipes and other baking inspirations, you can find them below:

• The Most Original Pumpkin Oreo Cookies
• Bakery Style Oreo Chocolate Chip Cookies
• The Best Birthday Golden Oreo Blondies
• Graham Cracker S’mores Cake

Recipe Card: Pumpkin Oreo Cake

Pumpkin Oreo Cake

By Molly Murphy

A show-stopping layered cake featuring spiced pumpkin cake layers, a crispy Oreo cookie crust, a smooth cream cheese filling, and a decadent pumpkin Oreo buttercream.

5 from 4 votes

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Course
Dessert

Cuisine
American, Fall, Holiday

Ingredients

For the Oreo crust

• 2½ cups finely ground Oreo Cookies (about 30 cookies)
• 2 Tablespoons granulated sugar
• ½ cup unsalted butter (melted)

For the pumpkin cake

• 1 ¼ cups granulated sugar
• 1 cup light brown sugar (packed)
• 5 large eggs (room temperature)
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups pumpkin purée (not pumpkin pie filling)
• 3 cups all-purpose flour
• 2 Tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamom
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Cream Cheese filling

• ¾ cup heavy whipping cream (room temperature)
• 6 ounces cream cheese (room temperature)
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

For the pumpkin buttercream

• 2 cups unsalted butter (chilled)
• 6 cups powdered sugar (sifted)
• ¼ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 Tablespoons heavy whipping cream
• 8 Oreos (finely ground in a blender or food processor until they resemble flour or a fine crumb)
• Pinch of salt

Instructions

For the Oreo crust

• Preheat your oven to 325 degrees F (160°C). Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment paper. Spray again. Set aside.
• Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
• In a medium-sized bowl, combine the Oreo crumbs, sugar, and melted butter. Stir until all the Oreo crumbs are dampened by the melted butter. The mixture should hold together when pressed.
• Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup to create a compact crust.
• Bake for 10 minutes. Let cool while you make the cake layers.

For the pumpkin cake

• Keep your oven at 325°F (160°C). In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cardamom, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly combined. Set aside.
• In an electric stand mixer bowl, fitted with the paddle attachment, cream the granulated sugar, light brown sugar, and room temperature eggs on medium speed until they are light, fluffy, and pale, about 5 minutes.
• Add the vegetable oil and pure vanilla extract and beat on medium speed until fully incorporated, about 30 seconds. Then, add the pumpkin puree and mix on low speed just until combined, another 30 seconds.
• With the mixer on the lowest speed, gradually add the whisked dry ingredients to the pumpkin/egg mixture. Mix just until no streaks of flour remain, being careful not to overmix.
• Evenly distribute the pumpkin batter over the baked Oreo crusts in the prepared cake pans. Use the back of a spoon or an offset spatula to smooth out the batter for flat layers (approx. 20 ounces for 8-inch pans, 14 ounces for 6-inch pans).
• Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out with little to no moist crumbs. My cakes usually take around 32 minutes.
• After baking, let the cakes cool in their pans on a wire rack for 20 minutes. Then, carefully invert them onto the wire rack to finish cooling completely to room temperature.
• Once completely cool, wrap each cake layer tightly in plastic wrap. You can then freeze them for up to 6 months or refrigerate them for up to 5 days before assembly.

For the cream cheese filling

• In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese for a couple of minutes until smooth. Scrape down the sides and beat for 2 more minutes. With the mixer on low, add the granulated sugar and beat on high for a couple minutes until smooth and lump-free. Transfer this mixture to a medium-sized bowl.
• In the same stand mixer bowl, fitted with the whisk attachment, whisk the heavy whipping cream and vanilla extract on high speed for about 5-7 minutes, until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until no streaks of whipping cream remain. Be careful not to overmix, which can deflate the air.
• This filling will hold for a couple of hours at room temperature. If not using immediately, store it in an airtight container in the fridge for up to 2 days.

For the Oreo Pumpkin Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, cream the chilled unsalted butter for about 2 minutes to soften it and incorporate air.
• Stop the mixer and add the sifted powdered sugar, pumpkin puree, heavy whipping cream, salt, and pumpkin pie spice. Turn the mixer to the lowest speed and mix just until incorporated. Increase the mixer speed to medium-high and beat for an additional 4 minutes until the frosting becomes notably lighter in color and texture.
• With a rubber spatula, gently fold in the finely pulverized Oreo cookies. Then, use a wooden spoon to beat out any air pockets, ensuring a smooth, dense buttercream.

Assembly

• If needed, level each pumpkin cake layer with a cake leveler. Place the first cake layer, Oreo crust side down, on a cake board or serving platter.
• Spread half of the cream cheese frosting evenly onto the cake layer, pushing it out to the sides.
• Add a few crushed Oreos to the top of the frosting. Carefully place another cake layer on top, with the Oreo crust side down. Repeat the previous step (cream cheese filling and crushed Oreos).
• Place the final cake layer, Oreo crust side down, on top. Cover the entire cake with a thin, even “crumb coat” layer of the Pumpkin Oreo buttercream. Freeze the cake for 10 to 15 minutes to allow the crumb coat to set firmly.
• Once the crumb coat is set, remove the cake from the freezer and apply the remaining Oreo pumpkin buttercream frosting to finish decorating. Serve at room temperature for the best flavor and texture.

Keyword
Oreo, cream cheese, chocolate, pumpkin cake, fall dessert, layered cake, homemade

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