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Pumpkin Cream Cheese Frosting

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A rich, tangy frosting combining velvety cream cheese and butter with sweet pumpkin and warm spices, perfect for enhancing cakes, bars, cupcakes, or quick breads with cozy, fall-inspired flavor.

Ingredients

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

Instructions

  1. 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. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
  3. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. 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. Use the frosting immediately or chill briefly if a firmer texture is preferred before spreading.

Notes

This frosting works well for a 6- or 8-inch two-layer cake, a 9×13-inch sheet cake, or 12–20 cupcakes depending on frosting amount.

Optional variations: add cinnamon or nutmeg for stronger spice, swap some butter for browned butter, add orange gel food coloring, or fold in chopped toasted pecans for texture.

Store in an airtight container in the fridge up to 5 days; bring to room temperature and re-whip before use.

Freeze in a freezer-safe container up to 3 months; thaw overnight in fridge and re-whip before use.

For less sweet frosting, reduce powdered sugar to 2 1/2 cups but expect a softer texture.

Nutrition

Find it online: https://yumntasty.com/pumpkin-cream-cheese-frosting/