Pumpkin Spice Buttercream Recipe
This Pumpkin Spice Buttercream is a creamy, flavorful frosting perfect for fall-inspired treats. Infused with pumpkin puree, cinnamon, and nutmeg, it’s a must-have topping for cakes, cupcakes, and cookies. Easy to make and versatile, this buttercream brings the warm, cozy flavors of autumn to your desserts.
- Prep Time: 10-15 minutes
- Total Time: 10-15 minutes
- Yield: 12-16 cupcakes or one 9-inch cake
- Category: Dessert, Frosting
- Method: Mixing, Beating
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tbsp pumpkin puree
1 tsp vanilla extract
1 tsp pumpkin pie spice
1-2 tbsp heavy cream (adjust for desired consistency)
Pinch of salt
Instructions
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Beat the softened butter in a large mixing bowl using an electric mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
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Gradually add powdered sugar, one cup at a time, mixing on low speed. Scrape the sides of the bowl as needed.
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Add the pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt. Continue mixing until well combined.
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Add heavy cream one tablespoon at a time until the desired consistency is achieved. Use less cream for stiffer frosting.
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Once smooth and fluffy, your buttercream is ready to use. Frost your cakes, cupcakes, or cookies and enjoy!
Notes
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Vegan Option: Use plant-based butter and non-dairy milk to make this buttercream dairy-free.
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Spice Variations: For a spicier flavor, add an extra ½ teaspoon of cinnamon or a pinch of ground cloves.
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Storage: Keep at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Find it online: https://recipesbyjanet.com/pumpkin-spice-buttercream-recipe/
