Description

This Pumpkin Cream Cheese Frosting recipe combines creamy, tangy cream cheese with the warm spices of cinnamon and nutmeg, blended with pumpkin puree for a perfect fall-inspired topping. Ideal for cupcakes, cakes, and other desserts, this frosting is smooth, flavorful, and easy to make without any cooking.

Ingredients

Frosting Ingredients

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/3 cup pumpkin puree (pure pumpkin, not pie filling)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3–4 cups powdered sugar

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Instructions

Beat cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy, ensuring no lumps remain.
Add pumpkin and spices: Mix in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and salt. Continue beating until all ingredients are fully incorporated into a homogeneous mixture.
Add powdered sugar: Gradually add the powdered sugar one cup at a time, beating well after each addition. Continue until the frosting reaches your desired consistency, thick enough to pipe or spread easily.
Chill if needed: If the frosting is too soft, refrigerate for 15 to 20 minutes to firm it up before using it on your cupcakes or cake.

Notes

Use pure pumpkin purée rather than pumpkin pie filling to avoid added sugars and spices.
For firmer frosting ideal for piping, reduce the pumpkin amount and increase powdered sugar accordingly.
Store leftover frosting in an airtight container in the refrigerator for up to 5 days.