Buttercream frosting is a classic, creamy, yummy frosting option for cakes, cupcakes and more yummy baked goods. Well, it is really easy to turn a classic into a seasonal festive frosting!
That’s what we want to share today – homemade Buttercream Pumpkin Frosting!
The best part of this is that it can be used on your normal frosting topped treats, but also muffins, breads, cookies and more! Basically, you can make any baked good a festive pumpkin one!
It is also naturally gluten-free, so it is a PERFECT topping on gluten-free baked goods too!
The best part is, frosting is one of the easiest things to make from scratch and this recipe is no exception. It’s very easy.
Here’s the ingredients needed to make Pumpkin Buttercream Frosting – this is enough to frost 48 cupcakes, so you can always adjust the amounts to make what you need:
- 1/2 cup or one stick of butter – room temperature
- 2 TBSP of milk
- 2 cups of powdered sugar (sifted into the mix)
- 1 tsp. vanilla
- 1/3 – 1/2 cup of 100% pure pumpkin (depending on how strong you want the pumpkin flavor)
- 1 tsp. cinnamon
- 1 tsp. of pumpkin pie spice
To Make Pumpkin Buttercream Frosting: You will want to use a stand-up mixer, or even just hand held beater mixer
- Add the butter to a bowl and begin mixing on medium speed.
- Once the butter is whipped nicely, add the sugar and milk and mix until until creamy.
- Then add the vanilla, pumpkin puree and the spices and mix again on medium until smooth.
- Serve immediately, or store in the fridge. Can be stored in the fridge for a few days.
So tasty and festive
The picture is of them on spice cupcakes, just using a store bought spice cake mix. They were so delicious! I have used this for many baked goods and they have all been wonderful!
As a tip and similar to the pumpkin cream cheese frosting or any homemade frosting, if you are frosting cookies, cupcakes, etc. and don’t have fancy frosting equipment or tools, just put the frosting in a ziploc and snip the tip and then I have a similar frosting tool to “draw” on my baked goods. I am not an artist in any way shape or form, nor could I ever be a cupcake decorator, but this has been one thing that has helped me make them look a little better.
Here is a printable recipe for you to print and keep in your home binder for easy access and reference!
| Pumpkin Buttercream Frosting Recipe | | Print |
- ½ cup or one stick of butter - room temperature
- 2 TBSP of milk
- 2 cups of powdered sugar (sifted into the mix)
- 1 tsp. vanilla
- ⅓ - ½ cup of 100% pure pumpkin (depending on how strong you want the pumpkin flavor)
- 1 tsp. cinnamon
- 1 tsp. of pumpkin pie spice
- Add the butter to a bowl and begin mixing on medium speed.
- Once the butter is whipped nicely, add the sugar and milk and mix until until creamy.
- Then add the vanilla, pumpkin puree and the spices and mix again on medium until smooth.
- Serve immediately, or store in the fridge. Can be stored in the fridge for a few days.
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Kate Thompson
Mmmm!!! Im not typically a fan of frosting but this. This I could love! lol
Nancy R.
May I suggest that you omit the milk (and possibly the vanilla as well) in order to keep the frosting a bit stiffer? My guess is you will be pleasantly pleased. 🙂 Have a good day and thanks for the info!