The best frosting of the season has got to be this pumpkin spiced buttercream. Great for cookies, cakes, and donuts.
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Isn’t buttercream great!
It’s easy to make, doesn’t take very many ingredients.
And it’s pretty customizable.
It’s like a tasty blank canvas that can be enjoyed on it’s own but can also be just the beginning.
My case in point – Pumpkin Buttercream. Fresh pumpkin is mixed into the frosting along with your favorite fall spices. It’s devine!
Let me show you how to make.
📹 Video
Watch this short video on how to make the frosting, then read below for further instructions and tips.
💡 Tips
Here are some tips that will help you make this recipe a success.
- Adding only 1/2 cup of powdered sugar at a time. Depending on the weather and the moist content of the pumpkin sometimes you may need more sugar and some times less. So it’s been to go slow and see where you are at after every 1/2 cup.
- Once the frosting looks right, don’t keep beating it. You don’t want to whip too much air into it.
- Don’t skip adding salt, especially if your pumpkin puree has no salt in it. You only need a little bit, but without it the flavor will fall flat.
- Spread the buttercream on your baked goods once they cooled enough. If you put it on too fast, it may cause the butter to melt and your frosting will become a mess.
- Use the best, freshest spices
- to make the frosting look orange, use orange gel paste food coloring. If left to its natural color it will look like a light brown like the donut you saw that top of this post.
- If you refrigerate leftovers make sure they are covered well. Foods with fat in them tend to pick up funky odors in the fridge.
- Make sure your leftover buttercream comes to room temperature before trying to frost with it.
🍂 Fall Spices
When it comes to fall baking, the most vital ingredients are your spices. This is the time of year you really want to spring for the good stuff.
For all my fall spice needs, I go with Burlap & Barrel Single Origin Spices. The quality of all the spices I have had from them has been incredible. Since they buy directly from the farmers, there is no middle man, and the spices are sometimes even years fresher than what you are getting at a big grocery store.
Here are the spices I recommend having all fall long:
🍩 What to Use On
Now for inspiration for your frosting….
Pumpkin Buttercream Frosting
Equipment
- Stand or hand mixer
Ingredients
- 1/2 cup fresh pumpkin puree
- 1 stick butter room temperature
- 1 1/2 cups powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
Instructions
- Place the butter in the bowl of your stand mixer or a mixing bowl if using a hand mixer.
- Cream the butter until it's smooth. Then add in the pumpkin. Mix until well combined.
- Add the powdered sugar in 1/2 cup installments, completely combining before adding the next 1/2 cup or until the desire consistency you want. Sometimes you may need les, sometimes you may need more.
- Add in the spices and salt. Mix to combine.
- Make sure whatever you spread the frosting on has cooled
- Store leftovers in the fridge, sealed well.
Notes
- Adding only 1/2 cup of powdered sugar at a time. Depending on the weather and the moisture content of the pumpkin sometimes you may need more sugar and some times less. So it’s best to go slow and see where you are at after every 1/2 cup.
- Once the frosting looks right, don’t keep beating it. You don’t want to whip too much air into it.
- Don’t skip adding salt, especially if your pumpkin puree has no salt in it. You only need a little bit.
- Always cover leftovers well and place in the fridge. Foods with fat in them tend to pick up funky odors in the fridge.
- Make sure your leftover buttercream comes to room temperature before spreading it.
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