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
Storm Arashi says
Oh I am so making this. I’m gonna make a Black Magic cake for Halloween but I’m allergic to a good chunk of food dye so dying vanilla buttercream orange is not good for my skin at all. This is naturally orange and looks naturally DELICIOUS. I think I’m gonna need to make a few “test” cakes… You know. For science. And frosting.
Lol!!! My favorite pairing with this frosting is a spoon ;)
Janet says
Cream the butter first, without the pumpkin, until it gets a lighter color. That will help with the texture. I love the pumpkin idea. Might add pumpkin pie spice for flavoring for a switch! Thank you!
jackleen says
Hiya, Lisa
You know my kid’s can’t like pumpkin but in today morning i made it and they can’t guess it’s pumpkin recipes.Such a this recipes is so very delicious and very different way to represent pumpkin.
Thanks for this…..
Karen Howard says
Thank You for the Pumpkin Buttercream Frosting Recipe! This is one I didn’t have until now! Here comes the Fall Cupcakes & Cakes!Yummy!
Rebecca {foodie with family} says
Oh my goodness. Do you know how obsessed I am with pumpkin everything? I’m all in!!!!
Liz says
I followed the recipe and I could not get this to fluff up like other frostings.
I did use the full 5 cups of powdered sugar.
Taste is amazing but its not fluffy.
HELP
I would suggest using a stand mixer and whipping it for longer. If you make it again, you could also try sifting your powdered sugar first and not using the full five cups, start with four cups and add to get the flavor you want.
Dana says
I could not get this to thicken up i even switched my attachment. I doubled the recipe. I don’t see it stiffning up
This isn’t a frosting that will thicken with more beating. It sounds like your butter was too warm. What you can do is put it all in the refrigerator for 30 minutes and then try again.
Regan.C says
My dad and I love to bake and cook;
I get it from my dad. :)
I’ve been trying to find a fall recipe for a few hours.
I’m so excited to start!
I hope you enjoy this!
Patty says
Oh my gosh…I just made this pumpkin frosting and love it…This is a keeper..Thank you so much
I’m so glad you like it as much as me!
Bonnie Kennedy says
Would this be good on just a plain angel food cake and can I use just regular butter instead of salt free
I think this is great on a spoon, so I can’t think of a reason why it wouldn’t be good on angel food cake. And yes. You can use butter with salt.
Zoe says
I got my frosting very runny, does that mean I have to let it in the fridge?
Yes! The butter was probably too soft and the fridge will help a lot.