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Chocolate Pumpkin Cupcakes – Cozy Fall Dessert

There’s nothing quite like the flavor combination of pumpkin and chocolate when the weather turns crisp. These Chocolate Pumpkin Cupcakes are moist, fudgy, and spiced with warm pumpkin pie seasoning for that cozy fall flavor. Topped with silky cream cheese frosting, they’re festive enough for Halloween, Thanksgiving, or any autumn gathering. Pumpkin adds natural moisture, richness, and depth to the chocolate, making these cupcakes extra indulgent without being overly sweet. Whether you’re baking for a fall party or simply want a cozy treat with your coffee, these cupcakes will quickly become a seasonal favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
bake time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Ingredients Equipment Method Notes

Ingredients
  

🥧 Pumpkin:
  • ½ cup Libby’s canned pumpkin
  • ½ cup pumpkin puree canned
🥚 Fresh Produce:
  • 1 egg
  • 1 egg yolk
🌾 Dry Ingredients:
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ⅜ cup black cocoa powder or Dutch process for lighter flavor
  • ¾ cup granulated sugar
  • 4 ½ tsp pumpkin spice
  • ¼ tsp salt
🍦 Flavorings:
  • 1 tsp vanilla extract
🥛 Dairy & Cream:
  • 1 ¼ cup unsalted butter divided
  • ¼ cup sour cream
  • ¼ cup whole milk
  • 4 oz cream cheese
🍬 Frosting:
  • 3 cups powdered sugar

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

  • 🍳

    Lodge Seasoned Cast Iron Skillet

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  • ⚡

    Instant Pot Duo Plus 9-in-1 Electric

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  • 🔥

    CHEFMAN Digital Air Fryer XL 10L

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Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

  • 12-cup muffin tin + paper liners
  • Mixing bowls
  • Whisk & spatula
  • Hand or stand mixer
  • Measuring cups & spoons
  • Cooling rack

Method
 

Step 1 – Prepare the Cupcakes
  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and pumpkin spice.
  3. In another bowl, beat together ½ cup butter (softened) and granulated sugar until light and fluffy.
  4. Add pumpkin puree, egg, egg yolk, vanilla, sour cream, and milk. Mix until smooth.
  5. Gradually add dry ingredients to wet, mixing until just combined.
Step 2 – Bake
  1. Divide batter evenly among 12 cupcake liners, filling about ¾ full.
  2. Bake 18–20 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool cupcakes completely on a wire rack before frosting.
Step 3 – Make the Frosting
  1. Beat ¾ cup butter and cream cheese together until smooth.
  2. Add powdered sugar gradually, mixing until fluffy.
  3. Beat in 1 tsp vanilla. Adjust consistency with a splash of milk if needed.
Step 4 – Decorate
  1. Pipe or spread frosting onto cooled cupcakes.
  2. Sprinkle with pumpkin spice or shaved chocolate for garnish.

Notes

🧊 Storage & Reheating
Store frosted cupcakes in the refrigerator up to 4 days.
Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight before frosting.
Serve at room temperature for best flavor.
🥄 Variations
Spooky Halloween: Top with candy eyeballs or orange sprinkles.
Thanksgiving Twist: Garnish with candied pecans.
Mocha Flavor: Add 1 tsp espresso powder to the batter.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
❓ 10 FAQs
Why use both canned pumpkin and pumpkin puree?
It adds extra moisture and richness for a fudgy cupcake.
Can I use fresh pumpkin puree?
Yes, but drain excess liquid so cupcakes aren’t too wet.
Do these taste more like chocolate or pumpkin?
The chocolate is bold, with warm pumpkin spice undertones.
Can I skip the cream cheese frosting?
Yes — buttercream or whipped cream works too.
Can I make them ahead of time?
Yes, bake a day ahead and frost before serving.
Can I double the recipe?
Absolutely, for 24 cupcakes just double all ingredients.
What if I don’t have black cocoa powder?
Use Dutch-processed cocoa instead (flavor will be less dark).
Can I make them dairy-free?
Use vegan butter, plant milk, and dairy-free cream cheese.
Do I need a stand mixer?
No, a hand mixer or whisk works fine.
Can I turn this into a cake?
Yes, bake in an 8-inch round pan for 25–30 minutes.
🏁 Conclusion
These Chocolate Pumpkin Cupcakes are the perfect fall dessert — rich, moist, and topped with a dreamy cream cheese frosting. With their deep chocolate flavor and pumpkin spice warmth, they’re a festive and versatile treat you’ll want to bake all season long.