Name: Rich and Creamy Pumpkin Cream Cheese Frosting for Fall Baking
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 8 oz cream cheese, softened; 1/3 cup pumpkin puree (not pumpkin pie filling); 4 cups powdered sugar, sifted; 1 tsp vanilla extract; 1/2 tsp cinnamon (optional); Pinch of salt

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Why You’ll Love This Recipe

This frosting is the perfect balance of cream cheese tanginess and the warm, comforting flavors of pumpkin and spices. It’s creamy, smooth, and spreads beautifully, making it ideal for cakes and cupcakes. Plus, it’s easy to make and comes together in just 10 minutes. Whether you’re baking for a fall party, Thanksgiving, or simply satisfying a pumpkin craving, this frosting will elevate any dessert!

Ingredients

1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1/3 cup pumpkin puree (not pumpkin pie filling)
4 cups powdered sugar, sifted
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
Pinch of salt

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

Rich and Creamy Pumpkin Cream Cheese Frosting for Fall Baking

Directions

Step 1: Soften the Butter and Cream Cheese

Let the butter and cream cheese sit at room temperature until softened for easy blending and a smooth texture.

Step 2: Beat the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer on medium-high speed for 2–3 minutes, until fluffy and well-combined.

Step 3: Add the Pumpkin and Vanilla

Add the pumpkin puree, vanilla extract, and a pinch of salt to the bowl. Beat again until fully combined and smooth.

Step 4: Add the Powdered Sugar

Sift in the powdered sugar one cup at a time, mixing on low speed to start. Once it’s incorporated, increase the speed to medium. Scrape down the bowl as needed to ensure everything is well combined.

Step 5: Stir in Spices (Optional)

If using cinnamon (or other spices like nutmeg, ginger, or maple extract), stir it in for an extra flavor boost. Taste the frosting and adjust the spices to your preference.

Step 6: Adjust Consistency (If Needed)

If the frosting is too soft, refrigerate it for 10–15 minutes to firm it up. For a thinner consistency, add a teaspoon of milk and mix until smooth.

Step 7: Use or Store

Use the frosting immediately or store it in the fridge for later use. If storing, be sure to bring it back to room temperature before using it again and give it a quick re-whip if necessary.

Servings and Timing

Yield: ~2½ cups of frosting (enough for 12-16 cupcakes or a 9-inch cake)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

Additional Spices: Add a pinch of nutmeg, ginger, or allspice for an even more aromatic frosting.
Maple Flavor: Incorporate maple extract for a deep, autumn-inspired sweetness that pairs wonderfully with pumpkin.
Dairy-Free: For a dairy-free version, substitute the cream cheese with a plant-based cream cheese alternative and use dairy-free butter.

Storage/Reheating

Storage: Store leftover frosting in an airtight container in the fridge for up to 1 week.
Freezing: You can freeze the frosting for up to 2 months. When you’re ready to use it, allow it to thaw in the fridge overnight and then re-whip for a smooth texture.
Reheating: If chilled or frozen, allow the frosting to come to room temperature and re-whip before using.

FAQs

Can I use a different kind of pumpkin puree?

It’s important to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

How do I make this frosting thicker?

If the frosting is too thin, refrigerate it for 10–15 minutes to firm it up. You can also add a little more powdered sugar to achieve the desired thickness.

Can I make this frosting ahead of time?

Yes! This frosting can be made ahead of time and stored in the fridge. Just be sure to re-whip it before using to get it back to a smooth, spreadable consistency.

What can I use this frosting on?

This pumpkin cream cheese frosting is perfect for cupcakes, cakes, cinnamon rolls, cookies, or even as a dip for fruit!

Can I pipe this frosting?

If you plan to pipe the frosting, refrigerate it for 10–15 minutes to give it more structure. It’s ideal for piping decorative swirls or rosettes.

Conclusion

This Rich and Creamy Pumpkin Cream Cheese Frosting is the perfect fall treat that adds a creamy, spiced sweetness to any dessert. Whether you’re topping cupcakes, filling cakes, or spreading it on cookies, this easy frosting is sure to be a favorite throughout the autumn season. Its smooth, tangy texture paired with warm spices will leave everyone craving more!

Rich and Creamy Pumpkin Cream Cheese Frosting for Fall Baking

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A rich, creamy pumpkin cream cheese frosting with warm spices, perfect for topping cakes, cupcakes, and more. A must-have for all your fall baking needs!

Author: Amy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: ~2½ cups (enough for 12-16 cupcakes or a 9-inch cake)
Category: Dessert, Frosting
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

1/3 cup pumpkin puree (not pumpkin pie filling)

4 cups powdered sugar, sifted

1 tsp vanilla extract

1/2 tsp cinnamon (optional)

Pinch of salt

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Instructions

Soften the Butter and Cream Cheese: Let the butter and cream cheese sit at room temperature until softened.
Beat the Butter and Cream Cheese: In a large mixing bowl, beat the butter and cream cheese together using an electric mixer on medium-high speed for 2–3 minutes, until fluffy.
Add the Pumpkin and Vanilla: Add the pumpkin puree, vanilla extract, and a pinch of salt. Beat again until smooth.
Add the Powdered Sugar: Sift in the powdered sugar one cup at a time, mixing on low speed. Once incorporated, increase to medium speed and mix until smooth.
Stir in Spices (Optional): Stir in cinnamon or other spices like nutmeg or ginger to taste.
Adjust Consistency (If Needed): If too soft, refrigerate for 10-15 minutes to firm it up. For a thinner consistency, add a teaspoon of milk.
Use or Store: Use immediately or store in the fridge for up to 1 week. Bring back to room temperature before using again, and re-whip if needed.