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 cream, if needed
Instructions
- Step 1: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Ensure no lumps remain.
- Step 2: Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt to the bowl. Mix until well combined.
- Step 3: Gradually add the powdered sugar, one cup at a time, while mixing on low speed. This will prevent a cloud of powdered sugar.
- Step 4: Once all the powdered sugar is incorporated, increase the mixer speed to medium-high and beat for 2-3 minutes, or until the frosting is light and fluffy.
- Step 5: If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Step 6: Use immediately to frost cakes, cupcakes, or other desserts. Store any leftover frosting in an airtight container in the refrigerator.
Notes
- Leftover frosting can be stored in an airtight container in the refrigerator for up to a week; let it soften slightly at room temperature before using for best results.
- If the frosting becomes too firm after refrigeration, a quick re-whip with your mixer will restore its fluffy texture; you might need a splash of milk!
- Try using this frosting on spice cupcakes or as a delicious dip for ginger snaps for a festive fall treat.
- For an even richer flavor, lightly toast the pumpkin pie spice in a dry skillet for a minute or two before adding it to the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American