This easy Pumpkin Frosting Recipe has such a perfect pumpkin flavor, and would be amazing on a million different things!
This Pumpkin Frosting is incredibly popular because it is the perfect creamy frosting texture while having the best pumpkin spice flavor.
It is perfect on chocolate cupcakes, but if you decided to just eat it with a spoon I would totally understand.
Pumpkin Frosting Ingredients
This recipe comes together quickly with so many ingredients that are already in your pantry.
- Butter
- Pumpkin
- Cinnamon
- Nutmeg
- Vanilla Extract
- Powdered Sugar
How To Make Pumpkin Frosting
Did you know that frosting is incredibly easy to make. I’m not someone who thinks that all things need to be homemade, but with how easy frosting is to make, I never buy it. Homemade is a million times better.
- Using a hand mixer or a stand mixer, beat together room temperature butter and pumpkin puree.
- Mix in the spices and the vanilla extract.
- Next beat in the powdered sugar a little at a time until you get the right consistency.
Pumpkin Frosting Tips and Tricks
- Room Temperature Butter: You should be able to push your finger into the butter easily, but without it going all the way through. The correct temperature butter is important in this recipe.
- Measuring Powdered Sugar: When making this recipe, do not pack the powdered sugar into the measuring cup. You will end up with too much and a frosting that is too thick.
- Use Milk: If you end up with frosting that is too thick or difficult to pipe, use a tablespoon of milk to make it easier to work with.
Other Great Pumpkin Recipes
- These Pumpkin Sugar Cookies are perfectly crisp on the outside and buttery soft on the inside.
- My Pumpkin Bread has the best cinnamon sugar atop a soft moist bread.
- These Pumpkin Chocolate Chip Cookies are exactly what you want in a cookie.
If you make this great Pumpkin Frosting or any of my other recipes, leave me a comment and let me know what you think.
Pumpkin Frosting
Ingredients
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup 100% pumpkin puree
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 cups powdered sugar
Instructions
- Slowly cream together the butter and the pumpkin with a handheld mixer or stand mixer with the whisk attachement. (Note: I wasn't able to get it to a completely smooth mixture even after several minutes of my mixer on medium, so just get it as close to combined as possible.)
- Beat in the vanilla, then the cinnamon, then the nutmeg.
- Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency.
Recipe Video
Kayla says
Hi! Are there any natural sugar substitutions you recommend? My daughter isn’t yet 2 but I’d love to make her something special for Halloween.
I’m sorry, I haven’t tried any sugar substitutes in frosting.
Celeste says
Amazon has a Splenda powdered sugar that works great and tastes absolutely the same! But it’s expensive. You could look at Costco or your grocery store, but I only found on Amazon.
nutty says
What is the best cake flavor for this recipe?
I have not tried it yet.
This is great with so many different cakes. I love it with spice cake the most, but it is fantastic on just plain chocolate or vanilla too.
Jill says
Hi! I made the pumpkin frosting tonight. Just wanted to add that I heated the icing mixture on the stove then let it cool and finally chill in the fridge. It is thick and creamy.
Celeste says
I made the frosting. Had to add a little salt, tasted flat and too powdered sugary without it. Mine never came together very well, in terms of smoothness, but it tasted good. I will definitely try again!
T says
I was superstitious of this, thinking “mixing pumpkin and buttercream??” However this turned out amazingly! Very delicious, quite good! Love the flavor!
I’m so glad that you gave it a go and loved it!
Nicole says
Hi – how long could you store this frosting in the fridge?
Its best when used within three or four days.
Sherry says
After icing my cookies with the frosting do they have to be refrigerated?
No, they can be stored at room temperature.