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Pumpkin Spice Buttercream Frosting
Yield: 5 cups
This pumpkin spice buttercream frosting is smooth, creamy, and filled with cozy fall flavor. With the perfect balance of sweetness and warm spices, it’s a dreamy topping for cupcakes, cakes, or cookies. Whip it up in minutes for a frosting that tastes just like autumn in every bite.
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
Storing & Serving:
Recipe Tips: Scroll up the blog post to see more expert buttercream tips and frequently asked questions to make the most out of this recipe.
- 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.
Recipe Update: This recipe was updated in October 2025. (Increased the salt by ¼ tsp and added 1 additional teaspoon of vanilla extract)
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.
Nutrition
Serving: 1cup | Calories: 1185kcal | Carbohydrates: 125g | Protein: 2g | Fat: 78g | Saturated Fat: 50g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 209mg | Sodium: 251mg | Potassium: 146mg | Fiber: 2g | Sugar: 120g | Vitamin A: 10072IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
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