If you are looking to upgrade any of your baked goods and treats with a pumpkin flavor, Pumpkin Cream Cheese Frosting is the ticket to upgrade anything to fancy, tasty, creamy, festive and just down right yummy!
Cream cheese frosting has always been the favorite frosting of both of us. In fact, my mom makes pumpkin bars with cream cheese frosting that are absolutely wonderful!
I recently made spice cupcakes for a party and decided to top them with our pumpkin cream cheese frosting. They came out so delicious! They were utterly amazing! We have also topped breads, other muffins with our muffin mix, pumpkin muffins, pumpkin breads, etc.! They are wonderful on cookies too! Basically, if you have this Pumpkin Cream Cheese Frosting recipe, you can upgrade any of your baked goods with a pumpkin, fall, Thanksgiving, festive treat!
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 Cream Cheese Frosting – this is enough to frost 48 cupcakes, so you can always adjust the amounts to make what you need:
- 12 ounces of cream cheese (this is one and a half packages)
- 8 TBSP butter a room temperature
- 4 cups of powdered sugar (sifted into the mix)
- 1/2 cup of 100% pure pumpkin
- 1 tsp cinnamon
- 1 tsp. of pumpkin pie spice
To Make Pumpkin Cream Cheese Frosting: You will want to use a stand-up mixer, or even just hand held beater mixer
- Add the butter and cream cheese to a bowl and begin mixing on medium speed.
- Once they are mixed and creamy add the powdered sugar 1 cup at a time and mix on medium for a few seconds between each cup, until all of the cups of sugar are mixed in.
- Then add the 1/2 cup of 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 rich and creamy
So tasty and festive
Like I mentioned above, these can top any baked goods and take them to a festive, creamy, yummy level! We used this on many things, pumpkin or not.
The picture is of them on spice cupcakes, just using a store bought spice cake mix. They were so delicious!
As a tip, if you are frosting cookies, cupcakes, etc. I don’t have fancy frosting equipment or tools, but I 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 Cream Cheese Frosting Recipe | Print |
- 12 ounces of cream cheese (this is one and a half packages)
- 8 TBSP butter a room temperature
- 4 cups of powdered sugar (sifted into the mix)
- ½ cup of 100% pure pumpkin
- 1 tsp cinnamon
- 1 tsp. of pumpkin pie spice
- Add the butter and cream cheese to a bowl and begin mixing on medium speed.
- Once they are mixed and creamy add the powdered sugar 1 cup at a time and mix on medium for a few seconds between each cup, until all of the cups of sugar are mixed in.
- Then add the ½ cup of 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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