Pumpkin buttercream frosting is full of the most delicious fall flavors! It’s perfect for frosting your pumpkin cookies, cupcakes, and cakes!
This pumpkin buttercream frosting may or may not be my fall weakness (may or may not as in 100% it is). It’s so delicious that I could easily forego the baked goods and eat it with a spoon instead. Even Shane, my non-pumpkin loving husband, is obsessed. My plans to turn him into someone that loves all things pumpkin are on track thanks to this recipe.
How to make pumpkin spice buttercream frosting:
This recipe is so easy to make, it just requires a little patience. The keys to this recipe are to use room temperature unsalted butter, to sift the icing sugar (get all those clumps out!), and to beat the frosting on medium speed using your stand mixer for a few minutes (until it’s delightfully fluffy). Other than those tips, it’s pretty straightforward.
Once you add the pumpkin into the butter, you’ll notice it has a weird grainy texture. It’s nothing to worry about, it’s supposed to look like this at this stage. It will become smooth and beautiful, I promise!
Be sure to sift the spices into the icing sugar. We want to get every single lump out so you’re left with the most velvety texture.
I highly recommend using my DIY Pumpkin Pie Spice blend for this recipe. I’ve been using it for all of my fall baking, and it’s made everything so much more delicious, aromatic, and full of that incredible fall spice.
Finally, wait on adding in the salt and vanilla until the very end. Once the buttercream frosting is light and fluffy, add them in and mix until they’re just barely incorporated.
This recipe will keep in an airtight container in the fridge for up to one week. You can also store it in the freezer for up to three months. Let it thaw and then whip it up in your stand mixer to get it fluffy again. If it’s too thin, add in a Tablespoon or two of icing sugar to thicken it.
How to use this pumpkin buttercream frosting:
This buttercream tastes amazing on my Pumpkin Cake Cookies – it’s truly a match made in heaven! If you’re not sure what to use this buttercream on, I’d definitely recommend topping these cookies with it.
- ¾ cup unsalted butter (room temperature)
- ½ cup canned pure pumpkin puree (extra liquid drained off, not pumpkin pie mix)
- 2 ½ cups icing sugar (sifted)
- 1 teaspoon DIY Pumpkin Pie Spice
- ¼ teaspoon fine sea salt
- 1 teaspoons pure vanilla extract
- In a stand mixer using the paddle or whisk attachment, mix the butter on low speed for 30 seconds.
- Add the pumpkin and mix on low speed for 30 seconds.
- Add the sifted icing sugar and DIY Pumpkin Pie Spice. Mix on low until incorporated, then beat on medium speed for 3 minutes (or until the frosting is light and fluffy).
- Add in the fine sea salt and vanilla extract. Mix on low speed until just combined.
This can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to three months. To use the frozen frosting, allow it to thaw to room temperature, then beat in the stand mixer until it’s fluffy again. If needed, you can add one or two Tablespoons of icing sugar to thicken it.
If you don’t want to make the DIY Pumpkin Pie Spice, you can use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, and a pinch of ground allspice.
Amount Per Serving: Calories: 205 Total Fat: 11.6g Carbohydrates: 26g Fiber: .4g Sugar: 25g Protein: .2g
Let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for more frosting recipes? Sugar Spun Run has a great cream cheese frosting recipe.