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
Jennifer MacLeod says
I won’t even go on an on about this recipe, because… pumpkin? YUM. …buttercream?YUM. …frosting? YUM. But I HAD to giddily squee at the fact you mentioned frosting on graham crackers! I grew up eating frosting on graham crackers (YUM). Everyone looks weird at me, though, when I mention this snack. They’ve never heard of it before. Pfft, oh well… more for me & my daughter. ;-)
Hahahaha!! This made me crack up Jennifer. Also, who are these crazies who don’t understand the best snack ever??
Lisa says
Can I use cream cheese instead of butter?
Lisa, probably, yes, but it will have a different flavor and constancy. Also, if you do, make sure that the cream cheese is completely room temperature.
Pam Link says
Hi Lisa. I just found your web site and all I can say is wow. I ran out of printer paper. Going to make a lot of your recipes for Christmas. My daughter and I get together at Christmas and make goodie for presents. I’ll add these to my Caramel Corn, fudge, and Oreo Balls. ;) You can teach an old dog new tricks. Look forward to new recipes. See you on the web.
Pam, this comment absolutely made my day. Thank you!! I hope you love each and every recipe you printed :)
Tory says
I made this frosting today, and it is absolutely delicious! Thank you!
That’s so great to hear Tory!! I love hearing when recipes turn out for people!
Victoria says
I was sitting here thinking up new cupcake flavors for fall and it dawned on me… What is my favorite drink in fall? Vanilla Chai with pumpkin spice. Why not make it a cupcake?! My signature cupcake is already vanilla Chai so I am going to try your pumpkin buttercream on top. I’ll let you know how it turns out.
It sounds delicious!! I hope you like it Victoria!
Mary says
Do I use the paddle or whisk attachment for the mixer to make the pumpkin buttercream?
Whisk Mary! Thanks for asking :)
ana says
Healtry healthy but what about the huge amount of sugar? ;_)
Oh, yeah, this isn’t healthy, Ana. It’s buttercream frosting! :)
Colleen says
Greetings!
Simple ingredients and looks easy enough to make HOWEVER my mixer is 22 years old and doesn’t have a whisk attachment.
Has anyone made it with the regular beaters?
How might it turn out if you first “whipped” the pumpkin to try to smooth it out then added the remaining ingredients?
Thanks-
Tammy says
I’m thinking — Pumpkin shape roll out cookies decorated with this!!!!!!
Rebecca says
How long will it keep in the fridg?
Well . . . . I’m not totally sure since I attacked mine with a spoon within a few days of making it. I would only keep it in the fridge for about a week.
Steph says
Love this! Can this be kept at room temperature or should it go in the fridge? Thanks for sharing this wonderful recipe!
It should go in the fridge :)