Name: Pumpkin Cream Cheese Frosting
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 cup canned pumpkin puree; 2 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of salt

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Pumpkin Cream Cheese Frosting

Pumpkin Cream Cheese Frosting is a creamy, luscious frosting with the perfect balance of tangy cream cheese and warm, spiced pumpkin flavor. It’s the perfect topping for cakes, cupcakes, cookies, and more! The addition of cinnamon, nutmeg, and vanilla makes it a fall-inspired favorite that pairs perfectly with pumpkin-flavored desserts or even carrot cake.

Why You’ll Love This Recipe
This frosting is rich, velvety, and packed with the cozy flavors of fall. It’s incredibly easy to make and adds a perfect finishing touch to your baked goods. The smoothness of the cream cheese blends beautifully with the pumpkin, making it the ideal complement to your pumpkin desserts without being overly sweet.

Ingredients

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup canned pumpkin puree
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

Directions

Beat the Cream Cheese and Butter:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. This should take about 2-3 minutes using an electric mixer.
Add the Pumpkin and Spices:
Add the canned pumpkin puree, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Continue to beat until well combined and smooth.
Add the Powdered Sugar:
Gradually add the powdered sugar, about 1/4 cup at a time, and continue mixing until the frosting is smooth and fluffy. If the frosting is too thin, add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.
Taste and Adjust:
Taste the frosting and adjust the spices or sweetness to your liking by adding more cinnamon or powdered sugar if needed.
Chill (optional):
For a firmer frosting, refrigerate the frosting for 30 minutes before using. This is especially helpful if you’re piping the frosting or if it feels too soft.

Servings and Timing
This recipe makes enough frosting for one 9-inch cake or 12 cupcakes. Prep time is about 10 minutes, and it’s ready to use immediately (or chill for 30 minutes).

Variations
I like to:

Add a dash of ground ginger for an extra layer of spice.
Use maple syrup in place of some of the powdered sugar for a more natural sweetness.
Fold in some finely chopped pecans or walnuts for added texture.
For a lighter version, replace half of the cream cheese with Greek yogurt.

Pumpkin Cream Cheese Frosting

Storage/Reheating
Store the frosting in an airtight container in the refrigerator for up to 3-4 days. If you want to make it ahead of time, you can refrigerate it and then bring it to room temperature before frosting your cakes or cupcakes. If the frosting becomes too soft after sitting out, just give it a quick re-whip to bring it back to the right consistency.

FAQs

Can I make this frosting ahead of time?
Yes, this frosting can be made ahead of time and stored in the refrigerator for up to 3 days. Make sure to bring it to room temperature and re-whip before using it.

Can I use this frosting on other cakes besides pumpkin-flavored ones?
Absolutely! This frosting pairs well with carrot cake, banana bread, zucchini bread, or even a simple vanilla cake for a fall twist.

Can I make this dairy-free?
Yes! You can use dairy-free cream cheese and a dairy-free butter substitute to make this frosting completely dairy-free.

Conclusion
Pumpkin Cream Cheese Frosting is the perfect topping for all your fall baking needs. It’s smooth, creamy, and spiced just right, making it an ideal complement to pumpkin cakes, cupcakes, cookies, and more. Easy to make, customizable, and delicious, this frosting is sure to become a staple in your baking repertoire.

Pumpkin Cream Cheese Frosting

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Author: Sophia
Total Time: 10 minutes (or 30 minutes if chilled)
Yield: Enough frosting for one 9-inch cake or 12 cupcakes
Diet: Vegetarian

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Description

Ingredients

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1/2 cup canned pumpkin puree

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

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Instructions

Beat the Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. This should take about 2-3 minutes using an electric mixer.
Add the Pumpkin and Spices: Add the canned pumpkin puree, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Continue to beat until well combined and smooth.
Add the Powdered Sugar: Gradually add the powdered sugar, about 1/4 cup at a time, and continue mixing until the frosting is smooth and fluffy. If the frosting is too thin, add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.
Taste and Adjust: Taste the frosting and adjust the spices or sweetness to your liking by adding more cinnamon or powdered sugar if needed.
Chill (optional): For a firmer frosting, refrigerate the frosting for 30 minutes before using. This is especially helpful if you’re piping the frosting or if it feels too soft.