Pumpkin Cream Cheese Frosting

I whip up a rich, tangy frosting that combines velvety cream cheese and butter with sweet pumpkin and warm spices—perfect for elevating cakes, bars, cupcakes, or quick breads with cozy, fall-inspired flavor.

Why I’ll Love This Recipe

I can’t resist how this frosting blends creamy and spiced pumpkin flavors with just the right amount of sweetness. It balances perfectly with pumpkin-flavored bakes and gives everything a festive, autumnal flair. Plus, it’s quick to make and keeps well—ideal for baking ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces cream cheese, softened to room temperature

• 1/2 cup (113 g) unsalted butter, softened to room temperature

• 3 cups (360 g) powdered sugar, sifted

• 1/3 cup (75 g) pumpkin puree (canned is best for texture)

• 1 teaspoon pure vanilla extract

• 1 teaspoon pumpkin pie spice

Directions

1. I cream together the softened butter and cream cheese in a large mixing bowl using an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes.

2. I gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.

3. I add the pumpkin puree, vanilla extract, and pumpkin pie spice. I beat the mixture on low speed at first to avoid splattering, then increase to medium-high until the frosting is light, smooth, and creamy.

4. I use the frosting immediately or chill it briefly if I want it a little firmer before spreading.

Servings and Timing

This recipe makes enough frosting for a 6- or 8-inch two-layer cake, a 9×13-inch sheet cake, or 12–20 cupcakes depending on how generously I frost them.
Prep time is about 5 minutes, with no chilling required unless I prefer a firmer texture.

Variations

I can customize it by:

• Adding a pinch of cinnamon or nutmeg for a stronger spice profile.

• Swapping some of the butter for browned butter for a deeper flavor.

• Adding a drop of orange gel food coloring for a brighter, more festive look.

• Folding in finely chopped toasted pecans for a bit of crunch.

Storage / Reheating

I store the frosting in an airtight container in the fridge for up to 5 days. When I’m ready to use it, I let it come to room temperature and re-whip to restore its creamy texture.
For longer storage, I freeze it in a freezer-safe container for up to 3 months. I thaw it overnight in the fridge, bring it to room temperature, and whip it before using.

FAQs

1. How much frosting does this make?

It’s enough for a two-layer 6–8″ cake, a 9×13 sheet cake, or about 12–20 cupcakes.

2. Can I use homemade pumpkin puree?

I don’t recommend it—it’s usually too watery. Canned pumpkin puree gives the best texture and stability.

3. Can I freeze the frosting?

Yes—I freeze it for up to 3 months in a freezer-safe container. I thaw it in the fridge overnight, then let it come to room temperature and re-whip before using.

4. How should I store leftover frosting?

I refrigerate it in an airtight container for up to 5 days. Before using, I bring it to room temperature and re-whip to restore fluffiness.

5. Can I make it less sweet?

Yes—I can reduce the powdered sugar to 2 1/2 cups for a slightly tangier, less sweet frosting, though the texture will be softer.

Conclusion

I absolutely love this pumpkin cream cheese frosting—it’s quick to put together, brings cozy fall flavor, and complements a wide range of baked goods beautifully. Its creamy texture, balanced sweetness, and spiced warmth make it a standout topping for anything pumpkin-related. I find it’s a smart choice to make ahead and store—so I’m always ready for last-minute baking.

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