The Best Pumpkin Spice Buttercream Frosting
The Best Pumpkin Spice Buttercream Frosting is sweet, creamy, pumpkin-y, spicy, and delicious, a great Fall cake or cupcake choice!
Pumpkin is not just for pie … give it a try on a cupcake or a cake, we promised you won’t be disappointed. Our Best Pumpkin Spice Buttercream Frosting has all the rich fall flavors of this classic Thanksgiving dessert in the form of another classic … buttercream frosting. Sweet, creamy, pumpkin-y, spicy, and delicious – this yummy Pumpkin Frosting is a fun option for Fall cakes and cupcakes. Enjoy!
How to Make
Step 1: The Pumpkin in “Pumpkin Spice” in this recipe comes from the same place as the pumpkin in Pumpkin Pie … Pumpkin Puree. (If you only have canned Pumpkin Pie Filing, make sure to leave out the cinnamon and nutmeg.)
Step 2: In a mixer, add the softened butter, the pumpkin puree, the vanilla, and the spices. The butter should be slightly softened, which means it is still cold but has been out of the refrigerator for 30-60 minutes.
Step 3: Mix on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so the butter and the pumpkin and the spices all meld together.
Step 4: Measure 4 1/2 cups of Powdered Sugar and add it to the measuring bowl. You can sift the powdered sugar if it is really lumpy but we do not always do this. Instead, we mix the powdered sugar on low for 30 seconds to break up any large lumps before adding it to the butter and pumpkin mixture.
Step 5: Here is a Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer.
Step 6: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter/pumpkin and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
Step 7: Because of the moisture from the pumpkin puree this is a wet frosting. If it is too loose at this point, add 1 tablespoon of Cornstarch and mix it until combined. This will help thicken up the frosting without changing the taste.
Step 8: This is the fun part of the recipe where you get to taste your frosting. You are trying to determine if the consistency is correct or if it needs more cinnamon or nutmeg or maybe a little more vanilla extract. If it tastes great, test the consistency. If it is too thin even after adding the cornstarch, try to refrigerate it for an hour to see it if will set back up. You can check out our FAQ section below to see some other advice on making the perfect batch of homemade icing.
How to Serve
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Pumpkin Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Expert Tips and FAQ’s
Normally we would say that buttercream frosting does not need to be refrigerated but because of the addition of pumpkin, we store this frosting in the refrigerator. Not only for freshness’ sake but to keep the frosting a good consistency.
Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 months.
Buttercream is a sweet frosting. One thing you can do if it seems too sweet for your palette is to add a pinch of salt to the frosting. But please note that a little salt goes a long way. We cannot stress enough that a pinch (10-15 granules of regular table salt) is all you usually need. Even 1/4 a teaspoon of salt would probably ruin the frosting. Add the salt and mix again and see if that has cut down on the sweetness level.
Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. If not, the next step is to add more powdered sugar or cornstarch. Start with either 1/2 cup of Powdered Sugar or 1 tablespoon of Cornstarch. Mix again and see if the consistency is better.
Other Frosting Recipes You Will Love
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The Best Pumpkin Spice Buttercream Frosting
The Best Pumpkin Spice Buttercream Frosting is sweet, creamy, pumpkin-y, spicy and delicious, a great Fall cake or cupcake choice!
Ingredients
- 1 cup Butter, softened (We use Sweet Cream Salted Butter)
- 1/2 cup Pureed Pumpkin
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 4 1/2 cups Powdered Sugar
- 1 tablespoon Cornstarch
Instructions
- In a mixer, add the softened butter, the pumpkin puree, the vanilla, and the spices. The butter should be slightly softened, which means it is still cold but has been out of the refrigerator for 30-60 minutes.
- Mix on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so the butter and the pumpkin and the spices all meld together.
- Measure 4 1/2 cups of Powdered Sugar and add it to the measuring bowl. You can sift the powdered sugar if it is really lumpy but we do not always do this. Instead, we mix the powdered sugar on low for 30 seconds to break up any large lumps before adding it to the butter and pumpkin mixture.
- Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter/pumpkin and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
- Because of the moisture from the pumpkin puree this is a wet frosting. If it is too loose at this point, add 1 tablespoon of Cornstarch and mix it until combined. This will help thicken up the frosting without changing the taste.
- This is the fun part of the recipe where you get to taste your frosting. You are trying to determine if the consistency is correct or if it needs more cinnamon or nutmeg or maybe a little more vanilla extract. If it tastes great, test the consistency. If it is too thin even after adding the cornstarch, try to refrigerate it for an hour to see it if will set back up.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
- Two Sisters’ Frosting Tips and Tricks
- How to Frost the Perfect Cupcake
- Five Ways to Decorate a Cupcake
- Frosting Color Guide
- Working with Cake Mixes
If you are looking for more tips and tricks for making that perfect batch of homemade frosting we have a few other posts you might want to check out:
Was so easy. Frosted huge cookies. My gang loved it
Can you use regular canned pumpkin?
Sure, that will work.
OMG Nancy, you are the best!! It wasn’t only a big hit, everyone wanted the recipe, which I shared. Thank you for sharing your unique yummy recipe. I stick with your recipe, I won’t try Amy other!
Thanks for the comment. We love to hear that people enjoy our frostings!
I am fixing to make this tonight for a pot lock tomorrow. I can’t wait to try it! it looks and sounds so yummy!
Just made this and it is better then any cupcake shop I have bought from. Thank you for such an amazing simple recipe. This will now be a November recipe forever.
Is the vanilla is it vanilla extract
Yes, Vanilla Extract!
Amazing!
Made this last week – got rave reviews! I used butter vanilla emulsion instead of vanilla extract and added some pumpkin spice emulsion (about 1/2 tsp) and a little vanilla bean. I also added a little orange food coloring to pump up the color factor.
The flavor really does change overnight – I actually didn’t like it too much right after making it (I thought the pumpkin spice emulsion made it taste a little “fake”), but put it in the fridge and decided to give it overnight to either change my taste buds (which had licked way too much sugar during the baking process lol) or allow the flavors to combine and set. I’m glad I gave it a chance!! The flavor was fabulous – a very “adult” dessert. I still think it could have tasted a bit more spiced, and a little less sweet/artificial, but I’ll play with the recipe combo and see what works. Overall really glad I tried this!!
I topped this on a vanilla chai cupcake – great flavor combo, but I wasn’t super happy with the cupcake recipe… it came out a bit dry, although the flavor was fab. I’ll have to work on that one.
What type of cake do you think goes best with this frosting? I can’t decide between devil’s food, regular chocolate or vanilla.
It would taste great on all three of those. Also Pumpkin. But I think it tastes especially good on the Devils Food Cake which is what you see here in these pictures.
This is amazing! It goes so well with chocolate cake. I keep making your different buttercreams and keep being wowed. Thank you for posting easy, delicious recipes.
What kind of cupcake did you use in the picture to go with your pumpkin butter cream?
That is a Chocolate Cupcake.
Used this recipe for a halloween party….people went crazy! I got many comments that the frosting was awesome and delicious. Thankyou so much guys!
You’re so very welcome. We are really happy you liked the frosting.
Can I double the icing for a taller cake?
Hi Mimi, sure you can double it.
Once your cake or cupcakes have been frosted do they need to be stored in the refrigerator? Thanks!
Hi Susan, if you are serving them the same day, they don’t need to go into the refrigerator. If you are serving them the next day, you should store in the refrigerator overnight.
I dont understand what I’m doing wrong. I tried twice and my frosting comes out very runny .
Hi Samamntha, it’s hard to say. Make sure not to add any milk and make sure your butter isn’t too soft. You can try putting it into the refrigerator to set up a bit before you frost with it.
Can I use this for cookies? Do I need to add more of something to make it more firm for cookies?
You can absolutely use this for cookies.
So to clarify…can frosting cake with pumpkin frosting sit out a day (not refrigerated)?
I meant frosted cake. 🙂
Hi Jennifer, if you make it in the morning, it can sit out all day till you are ready to serve it, but if you are making it the day before, I would refrigerate it overnight.
Is salted or unsalted butter used? What’s the estimate of cupcakes this frosts?
Hi Jess, we always use salted sweet cream butter. You should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
and will this last for 3 days in the fridge?
Sure. Just make sure it is stored in an air tight container.
Would this work on a vanilla chai cupcake recipe?
Hi Savannah – that sound delicious!
Wow! So Yummy. Putting this on pumpkin spice latte cupcakes!
Mmmmm, sounds delicious!
Would this work on chocolate cupcake?
Tina – Yes. We tried it and it was surprisingly good. Everybody who tried it loved it. This frosting would also be good on a spice cake or a pumpkin cake.
How does it hold up overnight? I want to make it the night before. So I’m not scrambling the morning of.
It holds up great! I think the pumpkin spice buttercream tastes better the next day. The flavors really come together.
What cupcake flavor would you pair with this?
Hi Amanda, I think it would work with a pumpkin cupcake, a spice cupcake, or even a white cupcake.
Can you sub pumpkin pie spice for the nutmeg, or do you feel like the ginger, cloves and allspice aren’t necessary?
Hi Heather, I think the pumpkin pie spice would work great!!
Can this recipe safely be halved?
Absolutely, I have done it before without any problem.