Pumpkin Cream Cheese Frosting: The Fall Spread You’ll Crave All Year
A dreamy, pumpkin-spiced cream cheese frosting perfect for fall cakes, cupcakes, and cookies.
Ingredients
- 1/2 cup unsalted butter softened (1 stick)
- 8 oz cream cheese softened (1 block)
- 3 1/4 cups powdered sugar
- 3 tbsp canned pumpkin
- 1/2 tsp almond extract or vanilla bean paste
- 1 1/2 tsp pumpkin pie spice
Instructions
- 1. In a large bowl, beat the softened butter and cream cheese together with a hand mixer until smooth and creamy.
- 2. Add the canned pumpkin, almond or vanilla bean paste, and pumpkin pie spice. Mix until fully combined.
- 3. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition until the frosting is smooth and spreadable.
- 4. If needed, add a little more powdered sugar for a stiffer consistency or a splash of milk for a softer texture.
- 5. Use immediately to frost cakes, cupcakes, cookies, or store in an airtight container in the refrigerator for up to 1 week.
Notes
Make sure the butter and cream cheese are fully softened for the smoothest frosting.
Almond extract gives a subtle, unique flavor, but vanilla bean paste works beautifully too.
Adjust powdered sugar for desired consistency—more for piping, less for spreading.
Let frosting come to room temperature if refrigerated before spreading.