Description
This creamy pumpkin cream cheese frosting blends real pumpkin puree, tangy cream cheese, and warm spices for a luscious, spreadable topping perfect for fall desserts. It’s easy to make, holds its shape, and brings cozy autumn flavor to cupcakes, cakes, and more.
Ingredients
- 8 ounces (226g) full-fat cream cheese, block style, softened
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/3 cup (80g) pumpkin puree (not pumpkin pie filling), well-drained if watery
- 2 cups (240g) powdered sugar, sifted (plus up to 1/2 cup more for stiffer frosting)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg (optional, up to 1/8 teaspoon)
- Pinch ground ginger (optional, up to 1/8 teaspoon)
- 1/8 teaspoon salt
Instructions
- Remove cream cheese and butter from the fridge and let them soften at room temperature for 30–45 minutes (or cut into cubes and rest 15–20 minutes if in a rush).
- Add softened cream cheese and butter to a medium mixing bowl. Beat with an electric mixer on medium speed for 2–3 minutes until smooth and fluffy, scraping down the sides as needed.
- Add pumpkin puree (blot with a paper towel if watery) and beat on low until fully incorporated and smooth.
- Mix in vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat on low to combine.
- Gradually add powdered sugar, 1/2 cup at a time, beating on low and scraping the bowl after each addition. Once all sugar is added, increase speed to medium and beat for 1–2 minutes until fluffy and soft peaks form.
- Taste and adjust spices or sweetness if needed. For stiffer frosting, add more powdered sugar; for softer, add a teaspoon of milk or cream.
- If piping, chill frosting for 15–20 minutes for best results. Spread or pipe onto cooled cupcakes, cakes, cookies, or other desserts.
Notes
For best texture, use room temperature cream cheese and butter. If your pumpkin puree is watery, blot or drain before using. Sift powdered sugar to avoid lumps. Adjust spices and sugar to taste. Chill frosting if your kitchen is warm or for stiffer piping. This frosting is naturally gluten-free and nut-free; use vegan cream cheese and butter for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 12
- Sodium: 70
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 13
- Protein: 1
Keywords: pumpkin cream cheese frosting, fall frosting, pumpkin dessert, cupcake topping, cream cheese icing, easy frosting, autumn baking, gluten-free frosting, Thanksgiving dessert, Halloween cupcakes