Spatula Lickin' Good Pumpkin Spice Buttercream Frosting
Smooth & creamy, this pumpkin spice buttercream frosting will be the perfect topping for your cookies, cakes, cupcakes, brownies, and more this fall season. Word of warning, this frosting is spatula-lickin' good, so prepare to control yourself in order to share some with your loved ones.
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Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring cups and spoons
- Towel to cover mixer optional
Ingredients
- 1/2 cup unsalted butter at room temperature (4 ounces or one stick)
- 1/2 cup salted butter at room temperature (4 ounces or one stick)
- 1/3 cup canned pumpkin
- 4 cups powdered sugar
- 1.5 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
Instructions
- With the paddle attachment, cream the salted & unsalted butter together for a few minutes, or until light and fluffy.
- Add the canned pumpkin to the creamed butter and mix until well combined.
- To the butter and pumpkin mixture, add in the powdered sugar, vanilla extract, and pumpkin pie spice. Use a rubber spatula to mix the ingredients together a bit before turning on the stand mixer to low to combine. You can also cover the mixer with a towel to prevent a powdery mess. Scrape the sides of the mixing bowl as needed.
Notes
This pumpkin spice buttercream frosting yields about two & a half cups of frosting.
If the buttercream frosting is too thin, add up to a half cup of powdered sugar. If it is too thick, add in a tablespoon or two of whole milk.
Use the buttercream frosting immediately or store in an airtight container in the refrigerator for up to a week or the freezer for up to three months.
This buttercream frosting is stable at room temperature for a few days once frosted on your cake, cupcakes, cookies, or brownies.