Description
This Pumpkin Cream Cheese Frosting is a luscious and creamy fall favorite that combines smooth cream cheese and butter with warm pumpkin puree and autumn spices. Perfect for topping cakes, cupcakes, or cookies, this easy no-cook frosting delivers a light, fluffy texture with rich seasonal flavors.
Ingredients
Scale
Frosting Ingredients
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- 4 cups powdered sugar
Instructions
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Pumpkin and Spices: Add the canned pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and optional ground cloves to the bowl. Mix thoroughly until all ingredients are fully combined, creating a uniform mixture.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition to prevent sugar dust. After each addition is incorporated, increase to high speed and beat until the frosting becomes light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Use or Store: Use the frosting immediately to frost your favorite cakes, cupcakes, or cookies. Alternatively, refrigerate the frosting in an airtight container for up to 3 days. Before use, allow it to come to room temperature and gently rebeat if necessary.
Notes
- For a firmer consistency, add more powdered sugar incrementally until desired thickness is achieved.
- This frosting complements spice cakes, carrot cake, and pumpkin muffins exceptionally well.
- Ensure cream cheese and butter are softened for the smoothest texture.
- If refrigerating, allow the frosting to soften at room temperature before spreading to avoid cracking.
