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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!

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

Instructions

  1. Soften the Butter and Cream Cheese: Let the butter and cream cheese sit at room temperature until softened.
  2. 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.
  3. Add the Pumpkin and Vanilla: Add the pumpkin puree, vanilla extract, and a pinch of salt. Beat again until smooth.
  4. 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.
  5. Stir in Spices (Optional): Stir in cinnamon or other spices like nutmeg or ginger to taste.
  6. 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.
  7. 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.

Notes

For extra flavor, add nutmeg, ginger, or maple extract.

For a dairy-free version, substitute with plant-based cream cheese and dairy-free butter.

To thicken frosting, refrigerate or add more powdered sugar.

Nutrition

Find it online: https://chocolatecoveredamy.com/rich-and-creamy-pumpkin-cream-cheese-frosting-for-fall-baking/