Pumpkin Spice Buttercream Frosting
This smooth and creamy Pumpkin Spice Buttercream Frosting was a seasonal favorite at my bakery. Use this for cakes, cupcakes, cookies, brownies and more!
If you're looking for more pumpkin spice recipes, try other favorites like Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, Pumpkin Spice Latte Protein Brownies, Brown Butter Pumpkin Spice Popcorn, Pumpkin Spice Chocolate Zucchini Cake Without Eggs, Maple Pumpkin Spice Baked Donuts, Vegan Pumpkin Spice Almond Butter Cookies, or Pumpkin Spice S’More Bars.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Spice Buttercream Frosting
- Ready In: 15 minutes
- Makes: 12 servings
- Main Ingredients: butter, pumpkin puree, powdered sugar, pumpkin spice
- Flavor Profile: cozy pumpkin spice with sweet frosting
- Dietary Info: no seed oils, gluten free, eggless, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: best selling seasonal frosting flavor from my bakery
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Why You'll Love This Recipe
- Bakery Favorite: This was so popular at my bakery as soon as September hit!
- Use for Everything: This pumpkin spice frosting recipe can be used for cakes, cupcakes, sandwich cookies, brownies, and more.
- Fall Vibes: This pumpkin frosting is a creamy buttercream that will add a pumpkin spice flavor to any baked good!
- Vegan Swap: If you need a dairy free or vegan buttercream frosting, you can easily swap the butter for vegan butter, this is how we made it vegan at my bakery so it’s been tested and used thousands of times!
Ingredients
- Butter: I use organic salted butter, which is how we made this frosting at my bakery. Check out my post best salted butter for baking for my top picks. You can use unsalted butter if you prefer. If you want to make this vegan, just use your favorite vegan butter or vegetable shortening, either works. At my bakery we used Miyoko’s, which I think is the best vegan option.
- Pumpkin Spice: I love making my own homemade pumpkin pie spice. But store bought also works.
- Pumpkin Puree: I use Farmer’s Market Organic Pumpkin Puree, which is what I used at my bakery. Make sure to use plain pumpkin puree, not pumpkin pie filling as that has added sugar and spices, which we don’t need.
- Powdered Sugar: This is also known as confectioners sugar, same thing. Be sure to sift this for the best results.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Pumpkin Spice Buttercream Frosting
- Always use a digital food scale for the best results.
- Use plain pumpkin puree, not pumpkin pie filling.
- If you’re using a hand mixer instead of a stand mixer, you may want to add the powdered sugar in stages so it’s easier to incorporate without flying everywhere.
- Make it vegan by using vegan butter if vegetable shortening, I’ve tested both. I think I the Miyoko’s vegan butter is the best option.
- Make sure to scrape down the sides of the mixing bow partway through to ensure you have a smooth frosting.
- Store anything made with this Pumpkin Spice Buttercream Frosting in the refrigerator because if the pumpkin.
How to Make Pumpkin Spice Buttercream Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, pumpkin puree, vanilla extract and pumpkin spice.
- Mix on low until combined, then speed the mixer up to high. Whip until it’s light and fluffy, which will take about 2 to 4 minutes. Be sure to scrape down the sides of the bowl half way through mixing to ensure everything is combined well and you have a smooth and creamy frosting.
- Then it’s ready to use on your favorite cakes, cupcakes, cookies, or brownies.
How Much Frosting Does This Make?
This Pumpkin Spice Buttercream Frosting recipe makes about 3 cups of frosting. This is enough for the following desserts:
- 6-inch layer cake
- 8-inch snack cake, try it on my Caramel Pumpkin Spice Snack Cake which is what I used in the video and you see the photos here of this adorable pumpkin snack cake with little buttercream pumpkins!
- 9-inch snack cake
- 1 cookie cake, try it on top of my Eggless Chocolate Chip Cookie Cake
- 9×13-inch sheet cake, try it on top of Vanilla Buttermilk Sheet Cake with Vanilla Frosting in place of the vanilla frosting
- 1 to 2 dozen cupcakes (depending on how tall you like your frosting, you’ll get tall swirls for 1 dozen or a moderate amount for 2 dozen), try it on my Simple Vanilla Cupcakes or Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting for a pumpkin frosting twist
- 1 dozen sandwich cookies, try it on my Homemade Vanilla Oreo Cookies instead of the vanilla filling and you get pumpkin spice Oreos!
- 1 batch of brownies, try it on Sourdough Chocolate Chip Brownies for a fall brownie
- 1 loaf cake, try it on top of Vegan Pumpkin Spice Banana Bread
Recipe FAQ's
This Pumpkin Spice Buttercream Frosting is creamy, sweet and has a wonderful cozy pumpkin spice with warm notes of cinnamon and a little spice from cloves. It's the best fall buttercream!
Yes, if you prefer to use unsalted butter you can. I use organic salted butter, which was exactly how we made this at my bake shop. Either works, but if using unsalted butter, you may want to taste it and add a pinch of salt.
Yes, you can use vegan butter or vegetable shortening in place of butter. This is how we made it vegan at my bakery. I have found that the Miyoko's vegan butter is the best option for a vegan buttercream that tastes the best and has the best texture, so I recommend using that.
Yes, we're using plain pumpkin puree here in this Pumpkin Spice Buttercream Frosting. But, as I mention in the video, the trick is to use just the right amount. Too much pumpkin puree can make buttercream frosting too loose, grainy, or a less than ideal texture.
Powdered sugar can easily clump, especially as it sits in your pantry. It can even clump on grocery store shelves before you even buy it! So, sifting it is key for that light and smooth texture that frosting has. If you don't sift it, you will end up with small lumps of powdered sugar in your frosting which is not an ideal texture.
This makes about 3 cups of frosting. You can use this in place of other buttercream frosting recipes for your favorite desserts. It will be enough frosting for a 6-inch layer cake, 8-inch or 9-inch snack cake, 9×13-inch sheet cake, a batch of brownies, and about a dozen sandwich cookies. You can also use it for cupcakes, it will frost 1 dozen cupcakes with a tall swirl of frosting or 2 dozen with a smaller amount of frosting.
Yes! This is a great piping frosting for piping cupcakes or decorating cakes (as you can see in the video!).
Yes! I love using this Pumpkin Spice Buttercream on chocolate cake. Try it on top of Small Batch Chocolate Cake With Sourdough Discard, Avocado Oil Chocolate Cake, or Chocolate Cupcakes Without a Mixer.
Yes, if you are making an 8-inch or 9-inch layer cake you will probably want to double the recipe so you have enough frosting.
While this is okay if it sits out for a day in a cool house, such as if you baked a cake for a party. But, if you are storing it for longer, then it's best stored in the fridge because of the pumpkin puree.
Because this has pumpkin puree, it is best stored in the fridge. So, anything made with this frosting should be stored in the refrigerator.
You can freeze this in an airtight container for up to 3 months. Just thaw in the fridge and then you can re-whip the mixture up so it's nice and fluffy and ready to use.
More Pumpkin Spice Recipes
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Pumpkin Spice Buttercream Frosting
Equipment
- Digital Food Scale
- Stand Mixer
- Spatula
Ingredients
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 2 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, pumpkin puree, vanilla extract and pumpkin spice.
- Mix on low until combined, then speed the mixer up to high. Whip until it’s light and fluffy, which will take about 2 to 4 minutes. Be sure to scrape down the sides of the bowl half way through mixing to ensure everything is combined well and you have a smooth and creamy frosting.
- Then it’s ready to use on your favorite cakes, cupcakes, cookies, or brownies.
Video
Notes
- Always use a digital food scale for the best results.
- Use plain pumpkin puree, not pumpkin pie filling.
- If you’re using a hand mixer instead of a stand mixer, you may want to add the powdered sugar in stages so it’s easier to incorporate without flying everywhere.
- Make it vegan by using vegan butter if vegetable shortening, I’ve tested both. I think I the Miyoko’s vegan butter is the best option.
- Make sure to scrape down the sides of the mixing bow partway through to ensure you have a smooth frosting.
- Store anything made with this Pumpkin Spice Buttercream Frosting in the refrigerator because if the pumpkin.
- High Altitude — Follow the recipe as noted.
Nutrition
The Bake Shop
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My favorite frosting to put on everything the second September hits!
Like a PSL and powdered sugar had a baby