Pumpkin Spice Buttercream Recipe

Why You’ll Love This Recipe

Pumpkin Spice Buttercream is the perfect way to add a seasonal twist to your baked goods. This creamy, spiced frosting is bursting with the warm flavors of cinnamon, nutmeg, and pumpkin, making it an ideal topping for fall-inspired treats like cupcakes, cakes, or cookies. It’s rich, smooth, and easy to make, transforming any dessert into a comforting, cozy delight.

Ingredients

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 2-3 tablespoon pumpkin puree

• 1 teaspoon vanilla extract

• 1 teaspoon pumpkin pie spice

• 1-2 tablespoon heavy cream (adjust for desired consistency)

• Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Begin by beating the softened butter in a large mixing bowl using an electric mixer or stand mixer. Beat on medium speed until it becomes light and fluffy (about 2-3 minutes).

2. Gradually add the powdered sugar, one cup at a time, while continuing to mix on low speed. Scrape down the sides of the bowl as needed.

3. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt. Continue mixing until all ingredients are fully incorporated.

4. Add heavy cream a tablespoon at a time until you reach the desired consistency. If you prefer a stiffer frosting, you can use less cream.

5. Once the buttercream is smooth and fluffy, it’s ready to use! Frost your favorite baked goods and enjoy!

Servings and Timing

• Servings: Makes enough to frost 12-16 cupcakes or one 9-inch cake.

• Prep Time: 10-15 minutes.

• Total Time: 15-20 minutes.

Variations

• Vegan Pumpkin Spice Buttercream: Substitute the butter with a plant-based butter alternative and use non-dairy milk instead of heavy cream.

• Spicy Version: Add an extra ½ teaspoon of cinnamon or a pinch of ground cloves for a more intense spice flavor.

• Pumpkin-Free Option: You can skip the pumpkin puree and make a cinnamon-spiced buttercream by increasing the amount of pumpkin pie spice.

Storage/Reheating

• Store the pumpkin spice buttercream in an airtight container at room temperature for up to 3 days.

• If you need to store it for longer, keep it in the refrigerator for up to a week. Before using, let it come to room temperature and give it a quick rewhip to restore its smooth texture.

• For longer storage, you can freeze the buttercream for up to 3 months. Thaw in the fridge overnight and rewhip before using.

FAQs

Can I use store-bought pumpkin puree for this recipe?

Yes, store-bought pumpkin puree works perfectly in this buttercream. Just ensure it is pure pumpkin puree and not pumpkin pie filling.

How do I make my buttercream less sweet?

To reduce the sweetness, you can decrease the amount of powdered sugar and add more heavy cream. However, this might alter the consistency slightly, so be mindful of that.

Can I make this frosting without pumpkin pie spice?

Yes, you can use individual spices like cinnamon, nutmeg, and ginger if you don't have pumpkin pie spice on hand.

Can I make this ahead of time?

Absolutely! You can make the buttercream up to 3 days in advance and store it in the fridge. Just be sure to bring it to room temperature and rewhip it before using.

How can I make the buttercream thicker?

If your buttercream is too thin, add a little more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Can I use this buttercream for piping?

Yes, this buttercream is perfect for piping onto cupcakes, cakes, and other baked goods. If it’s too soft, just chill it in the fridge for 10-15 minutes to firm it up before piping.

Can I use this buttercream on a layered cake?

Definitely! This buttercream works wonderfully as a filling and topping for layered cakes. It adds a rich, spiced flavor that pairs well with chocolate or vanilla cake.

Is there a dairy-free version of this recipe?

Yes! You can substitute the butter with dairy-free butter and use a non-dairy cream like coconut cream or almond milk to make this buttercream dairy-free.

Can I freeze pumpkin spice buttercream?

Yes, you can freeze this buttercream for up to 3 months. Be sure to store it in an airtight container, and when you’re ready to use it, thaw it in the fridge and rewhip it to restore its smooth consistency.

Can I use this buttercream for macarons?

This buttercream can be used for macarons, but it might be a bit thicker than traditional macaron filling. If you prefer a lighter texture, consider adding a little extra heavy cream or using a more traditional French buttercream.

Conclusion

Pumpkin Spice Buttercream is the perfect fall-inspired frosting to elevate your baked goods. Its creamy texture, combined with the warm spices and rich pumpkin flavor, makes it a delightful topping for cakes, cupcakes, and cookies. Whether you’re preparing for a holiday gathering or simply indulging in some seasonal treats, this buttercream will definitely add the right touch of sweetness and spice to any dessert.

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