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Pumpkin Pie-Filled Cupcakes

Give guests a special treat this fall: a pumpkin pie-filled cupcake with a cookie accent. Create the cookie topper using the Wilton Harvest Mini Metal Cutter Set.


Difficulty: Somewhat Easy


Step 1

One day in advance, make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut cookies using pumpkin cutter from set. Bake and cool completely.

Step 2

Prepare royal icing. Tint portions orange and green. Use tip 3 and full-strength orange icing to outline pumpkin. Use tip 3 and thinned orange icing to fill-in pumpkin. Let set. Use tip 6 and full-strength green icing to fill-in stem. Let set.

Step 3

Bake mini pumpkin pies in mini muffin pan following recipe directions. Cool completely.

Step 4

Fill standard cupcake baking cup 1/4 full with cupcake batter. Place cooled mini pumpkin pie in center of cupcake batter. Cover pie with cupcake batter, filling cavity 3/4 in. full. Bake and cool completely.

Step 5

Prepare whipped icing mix following package directions. Use tip 1M, disposable decorating bag and whipped icing to pipe swirl on top of cupcake. Cover with sprinkles.

Step 6

Position pumpkin cookies on top of cupcakes.