Pumpkin Frosting is so good – it’s the perfect creamy fall topping or filling – especially when it’s Pumpkin Cream Cheese Frosting full of everything pumpkin spice!
Pumpkin Frosting Recipe
I love frosting recipes because you can mix and match so many recipes. Not only does this delicious pumpkin topping go with other pumpkin recipes, but it is perfect with vanilla and chocolate cake and cupcakes as well!
This frosting has the perfect spiciness with the pumpkin pie spice that brings in hints of cinnamon, ginger, and nutmeg. It also is a cream cheese frosting, which always has the perfect consistency and fluffiness. This fall recipe should be added to the top your list if you need to make any cake or cupcakes.
Ingredients Needed
- Butter: I typically use unsalted in recipes so I control the salt, but you can substitute salted.
- Cream Cheese: Cream cheese frosting is my favorite – make sure the cream cheese is softened.
- Pumkin Puree: Make sure is it pumpkin puree, not pumpkin pie filling!
- Pumpkin Pie Spice: Use my DIY spice or buy the jar at the store.
- Powdered Sugar: Also known as confectioners’ sugar.
How to make Pumpkin Frosting
- Beat butter and cream cheese until smooth with a hand mixer in a mixing bowl, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
- Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
- Frost as directed by recipe. Store in refrigerator but serve room temperature.
Expert Tips
- Add this to pumpkin recipes like pumpkin cupcakes, Pumpkin Bread, Pumpkin Cake recipe and many more!
- This frosting is also delicious as a sandwich cookie filling.
- Be sure to keep it refrigerated – it’s not a stiff frosting and will melt.
FAQs
Store it in an airtight container in the fridge for up to a week.
Pumpkin Frosting Recipe
Ingredients
For the Pumpkin Cream Cheese Frosting:
- 2 tablespoons (28g) unsalted butter softened
- 2 ounces (56g) cream cheese room temperature
- ¼ cup (61g) pumpkin puree
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 2 cups (226g) powdered sugar
Instructions
- Beat butter and cream cheese until smooth with a hand mixer, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
- Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
- Frost as directed by recipe. Store in refrigerator but serve room temperature.
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