Description
Pumpkin frosting is a simple, creamy, and flavorful buttercream perfect for fall desserts. With only four ingredients, it’s quick to make and works wonderfully on cupcakes, cakes, brownies, and more. This no-fail recipe ensures a smooth, rich, and perfectly spiced frosting every time.
Ingredients
- 1 ½ cups (339g) unsalted butter, room temperature (3 sticks)
- ½ cup (113g) pumpkin puree
- 1 tsp pumpkin pie spice
- 5–7 cups (567-791g) powdered sugar
Instructions
- Place room temperature butter in a mixing bowl and beat with an electric mixer for 1 minute until smooth.
- Add pumpkin puree and pumpkin pie spice; mix with a spatula until fully incorporated.
- Gradually add powdered sugar, one cup at a time, mixing with a spatula to prevent sugar from puffing.
- Once all powdered sugar is added, beat with an electric mixer for 1-2 minutes until smooth and creamy.
- Use on cupcakes, cakes, brownies, or any dessert you like.
Notes
-
- Store pumpkin frosting in an airtight container in the refrigerator for up to 1 week.
- Before using refrigerated frosting, let it come to room temperature and stir to restore creaminess.
- Frosting can also be frozen for up to 3 months; thaw overnight in the refrigerator and re-whip before use.
- Use generously on cupcakes, cakes, brownies, or cookies for a seasonal, spiced flavor.