Pumpkin Spice Buttercream Frosting

Pumpkin spice buttercream frosting is the perfect fall buttercream recipe! Flavored with pumpkin puree, vanilla extract, and pumpkin pie spice, this buttercream has great flavor and works well with cakes and cupcakes!

Ingredients for Pumpkin Spice Buttercream Frosting

• Unsalted butter: Room temperature butter works best. You can use salted butter, just omit additional salt.
• Powdered sugar: Provides sweetness and structure to the frosting.
• Pumpkin puree: Pure pumpkin puree. Not pumpkin pie filling. The only ingredients should be pumpkin.
• Vanilla extract: Pure vanilla extract adds great flavor to the frosting.
• Pumpkin pie spice: Pumpkin pie spice is a blend of warm spices including cinnamon, nutmeg, ginger, cloves, and allspice.
• Salt: Enhances the flavor of the buttercream.
• Heavy cream: Helps the buttercream whip up to be light and fluffy.

How to Make Pumpkin Spice Buttercream Frosting

To make the frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer. The frosting comes together in less than 10 minutes!

1. Whip room temperature butter for 5 minutes until light and fluffy in a stand mixer fitted with a whisk attachment or with an electric hand mixer.
2. Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
3. Add in pumpkin puree, pumpkin pie spice, vanilla extract and salt. Mix on low speed until well combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
4. Slowly drizzle in the heavy cream, continuing to mix on low speed.
5. Whip the buttercream on medium-high speed until fluffy.
6. (Optional) Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and made the buttercream silky smooth.

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Pumpkin Spice Buttercream Frosting

Prep Time 10 minutes mins

Cook ModePrevent your screen from going dark

5 cups

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Pumpkin spice buttercream frosting is so easy to make! Classic American buttercream flavored with pumpkin puree and pumpkin pie spice. This buttercream is perfect for fall baking and works well for both cakes and cupcakes!

Equipment

• Stand mixer fitted with a whisk attachment/paddle attachment OR
• Electric hand mixer

Ingredients 

US CustomaryMetric

• ▢ 2 cups unsalted butter room temperature
• ▢ 6 cups powdered sugar
• ▢ ½ cup pumpkin puree
• ▢ 2 tsp pumpkin pie spice
• ▢ 2 tsp vanilla extract
• ▢ 3 tbsp heavy cream
• ▢ pinch of salt to taste

Instructions

• Whip room temperature butter for 5 minutes until light and fluffy in a stand mixer fitted with a whisk attachment or with an electric hand mixer.
• Add in the powdered sugar in two parts, mixing on low speed in between each addition.
• Add in pumpkin puree, pumpkin pie spice, vanilla extract and salt. Mix on low speed until well combined. Scrape the sides and bottom of the bowl to ensure everything is well incorporated.
• Slowly drizzle in the heavy cream, continuing to mix on low speed.
• Whip the buttercream on medium-high speed until fluffy.
• Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and made the buttercream silky smooth.

Notes

Use pumpkin spice buttercream frosting the day you make it for best results. Once frosted onto a cake or cupcakes, the buttercream will store in an airtight container in the refrigerator for about 2-3 days.

The buttercream does not whip up well if stored for later use. Frost or pipe the day you make it!

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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