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.
Rossa Roy-Abraham says
Oooh looks yummy for my egg intolerant son. Could the pumpkin be substituted for parsnip/cauliflower if a white frosting is desired?
I wouldn’t recommend it Rossa, parsnip has a really strong flavor that I’m not should would work here, and I don’t think the consistency of cauliflower would be right.
Lauren says
Why not try a white squash like pattypan and bake it and purée the flesh it might be off white but with the addition of the powdered sugar it may become whiter.
JaneEllen says
Oh me, this frosting looks so good, good thing I’m at home so nobody can see me salivating. I can hardly wait to make this frosting to put on a spice cake. One of my favorites is spice cake with pumpkin frosting I think, I just now realized that. Great recipe, glad I found your blog thru Cottage in the Oaks, Friday Favorites. Your frosting looks so yummmmy. Happy weekend
Haley says
This is the best frosting ever! It’s really good on spice cake. Thanks for the recipe :)
This is so great to hear Haley!
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 :)