Irresistible Pumpkin Spice Buttercream
This creamy Pumpkin Spice Buttercream blends rich butter, pumpkin puree, and warm autumn spices for a smooth, flavorful frosting that’s perfect for cakes, cupcakes, cookies, and more.
Equipment
- Mixing Bowl
- Electric Mixer
Ingredients
Pumpkin Spice Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2-4 tbsp heavy cream adjust for consistency
Instructions
- Prepare all ingredients and ensure butter is softened to room temperature.
- Beat the butter with an electric mixer for 2–3 minutes until creamy and light.
- Gradually add powdered sugar, mixing on low speed to incorporate fully.
- Add pumpkin puree and vanilla extract, then mix until smooth.
- Mix in pumpkin pie spice and adjust the consistency by adding heavy cream 1 tablespoon at a time.
- Taste and adjust flavor with more spice or sugar as desired, then use immediately or store refrigerated.
Notes
For a vegan version, use plant-based butter and coconut cream instead of heavy cream. Store in the fridge for up to 1 week or freeze for 3 months. Great for fall cakes, cupcakes, and cookies.