Pumpkin Spice Cupcake Sundaes

There’s something undeniably magical about the combination of pumpkin spice and creamy vanilla ice cream, especially when layered in a dessert as charming as Pumpkin Spice Cupcake Sundaes. This treat brings together the warm, cozy flavors of pumpkin spice cupcakes with the cold, indulgent delight of ice cream, whipped cream, and a drizzle of caramel sauce. Perfect for crisp autumn evenings or any time you crave a festive dessert, these sundaes are easy to make yet feel truly special. Whether you’re entertaining guests or treating yourself, this recipe will quickly become a seasonal favorite.

Why This Pumpkin Spice Cupcake Sundaes Stands Out

What makes these Pumpkin Spice Cupcake Sundaes stand out is the balance of textures and flavors in every bite. The cupcakes are tender and moist, infused with the warm spices that celebrate fall. The vanilla ice cream adds a creamy, cool contrast that melts beautifully over the cupcakes. Topped with fluffy whipped cream, crunchy chopped nuts, and a luscious caramel drizzle, this dessert is a symphony of tastes and textures. Plus, the recipe uses simple pantry staples and pantry-friendly canned pumpkin, making it accessible for bakers of all skill levels.

If you love pumpkin desserts, you might also enjoy the Pumpkin Spice White Chocolate Blondies With Brown Butter Maple Frosting, which bring a decadent twist to classic pumpkin flavors.

Shopping List

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin spice (a blend of cinnamon, nutmeg, ginger, and cloves)
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup vanilla ice cream
• Whipped cream for topping
• Chopped nuts (such as pecans or walnuts) for garnish
• Caramel sauce for drizzling

Tools of the Trade

• Mixing bowls – for combining wet and dry ingredients separately
• Measuring cups and spoons – to ensure precise ingredient amounts
• Electric mixer or whisk – to blend the batter until smooth
• Muffin tin or cupcake pans – to bake the cupcakes perfectly
• Cupcake liners (optional) – for easy removal and presentation
• Ice cream scoop – for serving vanilla ice cream onto the cupcakes
• Spoons for drizzling caramel sauce and dolloping whipped cream

Pumpkin Spice Cupcake Sundaes: From Prep to Plate

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the pan to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon pumpkin spice until evenly combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together 1/2 cup canned pumpkin puree, 1/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.

Step 4: Bring It Together

Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter will be thick and slightly spiced.

Step 5: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely.

Step 6: Assemble the Sundaes

Place one cupcake in a dessert bowl or sundae glass. Top with a generous scoop of vanilla ice cream. Add a dollop of whipped cream on top, sprinkle with chopped nuts for crunch, and finish with a drizzle of caramel sauce.

Step 7: Serve and Enjoy

Serve immediately and watch as the warm spices, creamy ice cream, and rich caramel meld into a delicious celebration of fall flavors.

For a seasonal spin on pumpkin desserts, be sure to try the Caramel Pumpkin Cheesecake Chimichangas – a delightful treat that’s sure to impress.

Holiday & Seasonal Touches

• Add a sprinkle of cinnamon or nutmeg over the whipped cream for extra warmth.
• Swap the vanilla ice cream for a spiced chai or cinnamon-flavored variety.
• Incorporate a handful of dried cranberries or raisins into the cupcake batter for a tart surprise.
• Garnish with a cinnamon stick or a small sprig of rosemary to elevate presentation.
• Use maple syrup instead of caramel sauce for a different but equally delicious drizzle.

Testing Timeline

• Mixing consistency: The batter should be thick but pourable. Too thin and cupcakes won’t rise properly.
• Baking time: Check cupcakes at 18 minutes to avoid overbaking. They should be springy to the touch.
• Cooling time: Allow cupcakes to cool fully before assembling sundaes to prevent melting ice cream prematurely.
• Assembly: Assemble sundaes right before serving to maintain texture contrasts.

Storing Tips & Timelines

Store leftover pumpkin spice cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving.

Keep vanilla ice cream in the freezer, tightly sealed, until ready to serve. Assemble the sundaes just before enjoying to preserve the texture of all components.

Top Questions & Answers

Can I make these cupcakes vegan?

Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil like coconut oil. Use dairy-free ice cream and whipped topping to keep the sundae vegan-friendly.

What if I don’t have pumpkin spice on hand?

You can make your own blend by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. This mix perfectly replicates pumpkin spice flavor.

How do I prevent cupcakes from becoming dry?

Be careful not to overbake. Start checking a few minutes before the suggested baking time. Also, mixing the batter gently helps keep the cupcakes tender.

Can I prepare the cupcakes in advance?

Absolutely! Bake the cupcakes a day ahead, store them in an airtight container, and assemble the sundaes just before serving to maintain freshness and the perfect texture contrast.

More from the Kitchen

• Pumpkin Spice White Chocolate Blondies With Brown Butter Maple Frosting – a rich and decadent pumpkin treat.
• Caramel Pumpkin Cheesecake Chimichangas – perfect for a fun and indulgent fall dessert.
• Classic Vanilla Cupcakes – a simple base for any flavor combination.
• Homemade Caramel Sauce – make your own luscious topping from scratch.

Final Thoughts

Pumpkin Spice Cupcake Sundaes are a wonderful way to enjoy the best of fall flavors in a fun and elegant presentation. This recipe brings comfort and joy with every bite, combining moist, spiced cupcakes with creamy ice cream and indulgent toppings. It’s an easy dessert that feels special enough for holidays or cozy nights in. With simple ingredients and straightforward steps, you can whip up these sundaes to delight friends, family, or yourself. Don’t miss out on adding this delightful treat to your seasonal dessert repertoire!

Share on Pinterest