Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup pumpkin puree
- 4 cups powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk or heavy cream (optional, for consistency)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Make sure there are no lumps.
- Step 2: Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt to the cream cheese mixture. Beat until well combined and smooth.
- Step 3: Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition until incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.
- Step 4: If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Step 5: Beat the frosting on medium-high speed for 1-2 minutes until light and fluffy.
- Step 6: Use immediately to frost cakes, cupcakes, or cookies. The frosting can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- For optimal flavor, let the frosted treats sit at room temperature for about 30 minutes before serving, allowing the frosting to soften slightly.
- If refrigerated, bring the frosting to room temperature and re-whip for a minute or two to restore its fluffy texture.
- This frosting is fantastic on gingerbread cookies or spread between layers of a spice cake for a double dose of warm flavors.
- Be sure your cream cheese and butter are truly softened before mixing; this will prevent lumps and create the smoothest possible frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American