click the stars to rate!
Pumpkin Spice Buttercream Frosting
Yield: 4 cups
Pumpkin spice buttercream frosting is the perfect pumpkin frosting recipe for all your favorite fall desserts! The frosting is packed with pumpkin flavor and is great for piping onto pumpkin cupcakes, cakes, or cookies.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1 cup pumpkin puree with the moisture removed (see blog post for more information) - the dried pumpkin puree should equal ½ cup
- 3 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ¼ cup heavy cream
Instructions
- Remove the excess moisture from the pumpkin puree. Spread 1 cup of pumpkin puree onto a plate covered in several paper towels. Use additional paper towels to blot the pumpkin puree until it is very dry. The pumpkin is sufficiently dry when it equals ½ cup. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the unsalted butter until pale and creamy.
- Add in the powdered sugar and mix on low until it is fully combined with the butter.
- Add in the dried pumpkin puree, vanilla extract, pumpkin pie spice and salt. Mix to combine. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the buttercream for about 3 minutes until smooth and creamy.
Notes
Store the buttercream in an airtight container in the refrigerator for 1 week. To use, bring the frosting to room temperature and rewhip for several minutes until smooth and creamy.
This recipe makes enough buttercream to frost 2 dozen cupcakes or to frost a 3-layer 7-inch round cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight