Pumpkin Spice Buttercream Frosting
This pumpkin spice buttercream frosting is rich, silky, and perfectly spiced for fall. With its warm pumpkin spice flavor and creamy texture, it turns any treat into a seasonal showstopper. Perfect for topping cakes, cupcakes, or cookies, it’s like a spoonful of autumn in every swirl.
Pumpkin spice and everything nice! Fall flavor is taking center stage, and this pumpkin spice buttercream frosting recipe is here to steal the show!
Even in the cold November Rain, this pumpkin frosting will make you feel all warm and cozy.
The key to making this recipe a success? Taking the excess moisture out of the pumpkin puree to give the frosting intense pumpkin flavor but keeping that creamy texture and consistency.
It’s the perfect topping for cupcakes, cakes, or any treat that deserves a little extra fall flair. So grab your pumpkin pie spice and let’s whip up this sweet buttercream o’mine.
If pumpkin spice takes you to paradise city, check out my pumpkin spice cupcakes, pumpkin spice cheesecake, and frosted pumpkin cookies.
How to Make Pumpkin Spice Buttercream Frosting
Step 1: Remove the excess moisture from the pumpkin puree.
Step 2: Whip the butter for 5 minutes until light, pale, and creamy. Then, add in the powdered sugar and mix on low speed until combined.
Step 3: Add in the dried pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt and mix until combined and smooth.
Step 4: Whip the frosting for 2 to 3 minutes on medium speed until smooth and creamy. Then, mix on low speed for several minutes to remove the air bubbles.
Courtney’s Expert Buttercream Frosting Tips
- Dry the pumpkin puree before adding it to the frosting. The moisture in the puree can cause the buttercream to split. Removing the excess moisture prevents the buttercream from splitting and also gives the frosting great pumpkin flavor.
- The easiest way to remove the moisture from the pumpkin puree is to spread it over layers of paper towels. You will want the puree to reduce in half.
- Use room temperature butter and whip the butter for several minutes to achieve light and fluffy pumpkin spice frosting.
- To make super smooth buttercream, heat 1 cup of the frosting in the microwave for about 15 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
- Check out my posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn more helpful tips and tricks to make the best buttercream.
Frequently Asked Questions
Removing the excess moisture from the pumpkin puree helps to concentrate the pumpkin flavor without adding a lot of water to the frosting. Adding excess moisture to the frosting can cause the buttercream to split rather than emulsify into a creamy texture. You don’t want to skip this step!
Spread the pumpkin puree on a thick stack of paper towels. Blot the puree with additional paper towels until the pumpkin reduces by half.
Pumpkin pie spice is a combination of warm spices including cinnamon, nutmeg, ginger, allspice and cloves. You can use store-bought or make your own homemade pumpkin pie spice.
This recipe makes enough buttercream to frost about 3 dozen cupcakes or a 3-layer 7-inch cake.
Use this frosting with vanilla, pumpkin spice, or chocolate layer cakes, cupcakes, or cookies.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Pumpkin Spice Buttercream Frosting
Equipment
Ingredients
- 1 cup (245 g) pumpkin puree
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 1 tbsp (15 ml) vanilla extract
- 2 tsp (2 tsp) pumpkin pie spice
- ½ tsp (0.5 tsp) salt
Instructions
- First, remove the moisture from the pumpkin puree. Spread the 1 cup of pumpkin puree on a thick stack of paper towels. Blot the pumpkin puree with the paper towels to remove the excess moisture. Continue to blot the puree until the pumpkin reduces to ½ cup. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the dried pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
- Optional: To smooth out the buttercream and remove any air bubbles, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I tried this frosting and It is absolutely delicious. The perfect blend of sweet and pumpkin spice!
Would be wonderful on so many fall desserts.
Thank you so much for trying the recipe! I’m so happy to hear you enjoyed it!