Pumpkin Spice Buttercream
This Pumpkin Spice Buttercream is a creamy, dreamy frosting that captures all the cozy flavors of fall. Made with pumpkin puree, warm spices, and rich butter, it’s perfect for cupcakes, cakes, or cookies — a true seasonal favorite.
Equipment
- Mixing bowl
- Electric Mixer
- Rubber spatula
- Measuring cups
- Spoon or Piping Bag
Ingrédients
Main Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract pure
- 2 tsp pumpkin spice
- 1/4 cup pumpkin puree
- 1 pinch salt
Instructions
- Gather all ingredients and make sure the butter is softened to room temperature.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy (about 2 minutes).
- Gradually add powdered sugar, one cup at a time, mixing well after each addition until fully combined.
- Add the heavy cream, vanilla extract, pumpkin spice, pumpkin puree, and a pinch of salt.
- Beat the mixture on medium-high speed for 3–5 minutes until light and fluffy.
- Check the consistency — if too thick, add a bit more cream; if too thin, add more powdered sugar.
- Taste and adjust with extra pumpkin spice or a pinch of salt if needed.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week.
- Re-whip before using if stored — this restores a light, creamy texture.
Notes
For a vegan version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream. Add maple extract instead of vanilla for a fall-inspired twist. Store in the refrigerator for up to a week or freeze for up to three months.