Description
Creamy Pumpkin Cream Cheese Frosting is your new fall favorite! Rich, smooth, & easy to whip up for all your cakes, cupcakes, and treats.
Ingredients
Scale
- Creamy Base:
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- Sweet & Spicy Core:
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pumpkin Heart:
- 1/2 cup (120g) pure pumpkin puree (not pie filling)
- Flavor Depth (Optional):
- Pinch of ground nutmeg
- Pinch of ground cloves
Instructions
- Soften Your Base:: Okay, first things first, get your cream cheese and butter out of the fridge. Seriously, let them sit on the counter for at least an hour, maybe two, until they’re truly soft to the touch. This is where I always get impatient, and honestly, it’s where most frosting disasters begin. If they’re not soft, your creamy pumpkin cream cheese frosting will be lumpy, and we don’t want that! I usually press a finger into them to check – it should leave a dent without much effort.
- Whip the Creamy Pumpkin Cream Cheese Frosting Base:: Now, grab your stand mixer or a hand mixer. In a large bowl, combine the softened cream cheese and butter. Beat them together on medium speed until they’re super smooth and creamy, about 2-3 minutes. This step is crucial for getting that airy, luscious texture. I’ve definitely under-mixed here before, resulting in a slightly grainy frosting, so don’t be afraid to let it go for a bit! Scrape down the sides of the bowl often, too.
- Add the Sweetness:: Next up, slowly add the powdered sugar, a cup at a time, beating on low speed until it’s all incorporated. Once it’s mostly mixed in, crank the speed up to medium-high and beat for another 2-3 minutes. This is when the magic starts to happen! The frosting will get lighter, fluffier, and truly develop that beautiful, smooth consistency. It should smell sweet and inviting at this point.
- Introduce the Pumpkin Flavor:: Now for the star of the show! Add the pumpkin puree to the creamy mixture. Mix on low speed until just combined. Be careful not to overmix here; we just want it integrated. I’ve had moments where I got a little too enthusiastic and it thinned out too much. If this happens, don’t panic! A little extra powdered sugar can often save the day, honestly.
- Mix in the Spices:: Time for the flavor boost! Stir in the vanilla extract, ground cinnamon, and those tiny pinches of nutmeg and cloves if you’re using them. Mix on low speed until everything is evenly distributed. You’ll start to notice the color deepen and the most incredible fall aroma fill your kitchen. It’s pretty much my favorite part of making this creamy pumpkin cream cheese frosting.
- Final Whip for Creamy Pumpkin Cream Cheese Frosting:: Give the whole bowl one last good scrape down with a spatula, then beat the creamy pumpkin cream cheese frosting on medium-high for another minute or so. This ensures everything is super light, fluffy, and perfectly combined. You’re looking for a smooth, spreadable consistency that holds its shape. It should look like a cloud of autumn goodness, ready to crown any dessert you choose!