Fluffy Pumpkin Spice Buttercream Frosting
Best Pumpkin Frosting Recipe
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 4 cups of frosting
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Measurements:
(Recipe in grams below!)
1/2 cup butter
3 cups powdered sugar
1/2 cup canned pumpkin (drained to 1/4 cup)
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tbsp heavy cream (or 1 tbsp milk)
1 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
113 grams butter
360 grams powdered sugar
120 grams canned pumpkin (drained to 90-ish grams)
1 tsp pumpkin pie spice
1 tsp cinnamon
15 grams heavy cream (or milk)
1 tsp vanilla extract
Kitchen Equipment
Stand mixer with paddle attachment
piping bag
piping tips
Instructions:
Step 1
Prepare the pumpkin puree. Start by draining your canned pumpkin—line a small bowl with a cheesecloth, scoop in the pumpkin puree, and squeeze out the liquid.
(Pumpkin holds a lot of moisture, so don’t skip this step or your buttercream may end up too soft to hold its shape!)
Step 2
Cream the butter. In a stand mixer (fitted with paddle attachment) (a hand mixer also works!), add butter and beat on medium-high for 3-5 minutes or until butter is smooth and turns a fluffy off-white color.
Step 3
Incorporate the powdered sugar. Reduce the mixer speed to low and gradually add the powdered sugar until a thick mixture forms.
Step 4
Add pumpkin & spices. Add in the drained pumpkin puree along with the pumpkin pie spice, cinnamon, and a pinch of salt (optional if you used salted butter). Mix on medium speed until the pumpkin is fully blended into the frosting.
Step 5
Whip the heavy cream. Pour in the heavy cream and increase the mixer speed to high. Whip the frosting for 2-3 minutes, or until it becomes light, fluffy, and holds soft peaks.
Step 6
Frost & enjoy! Use the pumpkin spice buttercream right away to frost cookies, cakes, or cupcakes. If not using immediately, cover the bowl tightly & store it in the refrigerator for up to a week!
