This pumpkin buttercream is a must-try this fall. Bursting with warming spices and rich pumpkin flavor, it’s smooth, creamy, and perfect for cakes, cupcakes, or any treat that needs a cozy autumn twist!
Get ready to fall in love with the ultimate pumpkin buttercream! Modeled after my lovely Vanilla Buttercream, but with a pumpkin spice twist, this dreamy, creamy, silky-smooth frosting is a must-try for anyone who loves cozy autumn flavors. Made with pumpkin puree and a medley of warming spices (cinnamon, nutmeg, ginger, and cloves), it tastes like fall all wrapped up in frosting form. It spreads beautifully over cakes, pipes beautifully onto cupcakes, and literally melts in your mouth with every bite. If you’re ready to embrace pumpkin spice season in the most delicious way, you’re in the right place!
Pumpkin Spice, But Make It Buttercream
There’s no doubt in my mind that you’re going to fall in love with this frosting. Here’s what makes it so special:
- Wonderfully smooth and creamy. This pumpkin buttercream has a smooth, velvety texture that pipes and spreads effortlessly over cakes and cupcakes.
- Loaded with nostalgic flavors. Packed with warming cinnamon, nutmeg, cloves, and ginger, plus real pumpkin puree, this buttercream brings all the cozy flavors of fall to life. You’ll want to eat it straight out of the mixing bowl.
- So versatile. You’ll want to spread this frosting on just about everything this pumpkin spice season. Pipe it onto cupcakes, use it to frost and fill cakes, or sandwich it between two cookies for a dessert everyone will love. So many options! Check out the section below titled “Tips and Variation Ideas” for more.
What You’ll Need
Here’s what you’ll need to make this fabulous pumpkin spice frosting. For precise measurements, see the recipe card below.
- Unsalted butter – The butter must be at room temperature! If it’s too cold, the frosting will turn out lumpy. If it’s melted, you’ll wind up with a runny buttercream. So, let it sit on the counter for a bit to soften before you begin.
- Powdered sugar – The powdered sugar contributes not only sweetness, but also structure and volume to the buttercream. I’m often asked if it can be reduced. While you can reduce it, it will change the consistency of the buttercream and make it softer. In the case of this buttercream, that’s not really ideal, if you plan to use the same amount of pumpkin puree. It would thin it out quite a bit.
- Pumpkin puree – Make sure you grab pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling contains additional sugar and spice. You don’t need that here!
- Vanilla extract – The vanilla adds a nice warmth and depth to the flavor profile.
- Spices – Ground cinnamon, nutmeg, cloves, and ginger. A pre-made pumpkin spice blend would also work.
- Salt – Just a pinch! It brings out the flavors in the buttercream.
How to Make Pumpkin Frosting
Time to break out the mixer! Here’s how to make this festive buttercream. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Beat. Beat the butter until smooth.
- Add sugar, spice, and everything nice. Mix in 2 cups of powdered sugar, followed by the vanilla and 3-4 tablespoons of pumpkin puree. Mix in the spices, followed by the remaining powdered sugar.
- Adjust consistency. If the frosting is a little thick (or not pumpkin-y enough), mix in additional pumpkin puree, one tablespoon at a time, until you’re satisfied. If it’s too runny, add more powdered sugar, one tablespoon at a time, to thicken. See my post on frosting consistency for more guidance.
Tips and Variation Ideas
As per usual, I have some tips and tricks to help you get this frosting just right. I included a couple of fun variations as well for those of you looking to mix things up:
- Pumpkin puree. Pumpkin puree and pumpkin pie filling look very similar and are often found side by side in the baking aisle. Make sure you get pumpkin puree (not pie filling). Pumpkin pie filling is loaded with extra sugar and spice, which would be major overkill here.
- Room temperature butter. Let the butter soften at room temperature before you use it. If it is too cold, your frosting will come out lumpy. Resist the temptation to speed things up in the microwave! Melted butter will yield a runny frosting.
- Stick to the measurements. I am often asked if it’s ok to reduce the sugar in recipes. Not with this one. This frosting needs four whole cups of powdered sugar. Otherwise, it won’t hold its shape after adding the pumpkin.
- Gradual additions. When mixing in the pumpkin puree, start with 3 tablespoons (4 at most). When the frosting is done, taste it. You can always add more, but you can’t take it away.
- Add a little tang. You can easily convert this buttercream into a cream cheese frosting if you prefer something a little thicker, creamier, and tangier. Just replace half of the butter (by weight) with cream cheese. Use room-temperature, full-fat block-style cream cheese for the best results.
Ways to Use It
I have been piping and spreading this buttercream on everything lately. Here are just a few of my favorite ways to use it:
- Cakes and cupcakes. Use this pumpkin buttercream the old-fashioned way, piped on top of your favorite cupcakes or to fill and frost an elegant layer cake. It’s fabulous on my Moist Chocolate Cupcakes, and I love it in, on, and around layers of my Moist Vanilla Layer Cake or this Pumpkin Layer Cake.
- Sandwich cookies. Looking for ways to dress up your favorite cookies? Sandwich this pumpkin buttercream between them! I love this particular frosting between two Chocolate Crinkle Cookies, Easy Sugar Cookies or these Soft and Chewy Molasses Cookies.
- Make cake pops. Crumble your favorite cake (this Easy Pumpkin Cake would be ideal) into a stand mixer, add pumpkin frosting, and mix. Keep adding frosting, one tablespoon at a time, until the mixture can be rolled into balls. Roll, insert a lollipop stick into each and freeze for an hour. Then dip in melted chocolate and refrigerate until firm!
How to Store Frosting
- Room temperature/refrigerator. Buttercream can be kept at room temperature for up to 2 days when stored in an airtight container. In the fridge, it will keep for up to one month.
- Freezer. Need a little more time? Seal the leftover frosting in an airtight freeze-safe container and store it in the freezer for up to 3 months. When you’re ready to use it, let it thaw in the fridge overnight.
You’ll want to let the frosting sit at room temperature for a bit to soften before attempting to pipe/spread it.
More Pumpkin Recipes to Try
Pumpkin Spice Buttercream Frosting
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Ingredients
- 1 cup (224g) unsalted butter (room temperature)
- 4 cups (460g) powdered sugar (divided)
- 4-5 tablespoons pumpkin puree*
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Pinch or two of salt
Instructions
- Add butter to a large mixer bowl and beat until smooth.
- Add 2 cups of powdered sugar and mix until well combined and smooth.
- Add vanilla extract and 3-4 tablespoons of pumpkin puree and mix until well combined and smooth.
- Add spices and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Add additional pumpkin puree until desired consistency and flavor is reached.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I am at my daughter’s house , and I just made chocolate cupcakes , I would love to make this recipe but , she has the cinnamon , nutmeg and everything else ,but no ginger or cloves, can I use pumpkin pie spice for the 2 missing spices
While I do like all the spices, you can just use the ones you have. Cinnamon and nutmeg would be fine.
How many cupcakes would this recipe frost?
It depends a little bit on how much frosting you like to add to each cupcake. If you pipe a large swirl, as I tend to do, it would frost about 12 cupcakes. If you use less frosting, it would cover more.
Hello, can I add orange gel food coloring to this recipe?
Sure.
Wow! So Yummy. Putting this on pumpkin spice latte cupcakes!
sounds yummy does this require refrigeration
You could leave it at room temperature for about 24 hours but after that you probably want to refrigerate it.
Hi, thank you for this scrumptious-looking frosting recipe!! When I make anything that calls for pumpkin, I usually just cook a pumpkin in my Instant Pot, and use the fresh product; but if I should WANT to take advantage of the time-saving option of using can, I have a question: what is the difference in canned pumpkin purée and canned pumpkin pie filling? I hate I sound so stupid, but I really don’t know, and really want to know.
The main difference between them is the pumpkin pie filling is already sweetened and has spices and stuff added. Since we’re already adding plenty of sugar and spices to this frosting, pumpkin purée is best because it is just pure pumpkin.
Oh goodness! I need to make something to eat this frosting with STAT! Although, I’m not opposed to eating frosting by the spoonful :).
does this frosting require refrigeration = thank you
You could leave it out for about 24 hours but after that you would probably want to refrigerate it.