Skip the store-bought tub of cream cheese frosting and make this decadent, cinnamon-spiced Pumpkin Cream Cheese Frosting. It’s like fall in a bowl! Rich, velvety, and spiced just right with cinnamon and pumpkin. It whips up in just 3 minutes flat and adds instant cozy vibes to everything from pumpkin cupcakes to apple bundt cake, chocolate layer cake, or even cinnamon rolls.

Pumpkin cream cheese frosting in a bowl with a wooden spoon.

As a trained pastry chef, I always try new flavors with icing and frostings. In this case, I needed a frosting for my chocolate pumpkin cake, so I enlisted the help of classic cream cheese frosting, a can of pumpkin, and some cinnamon -and just like that, this delicious pumpkin cream cheese frosting was born!

This frosting has a really nice balance between sweetness and tang. The pumpkin adds that traditional fall flavor and the cinnamon really livens it up! You can also soften cream cheese quickly if you forgot to leave it out!

The list of ways to use pumpkin cream cheese frosting is endless! It would go really well with caramel cupcakes, or you can double up on the pumpkin and use it for pumpkin cupcakes!

Ingredients

Ingredients for pumpkin cream cheese frosting.

Make sure you are buying Pumpkin puree – A can of pumpkin, like Libby’s 100% canned pumpkin, is what you’re looking for –NOT the pumpkin pie mix. The cans look very similar, so make sure you have the right one. See FAQs for tips on making your pumpkin puree.

Making Pumpkin Frosting

Cream cheese, powdered sugar, and pumpkin puree in a mixing bowl.
Add softened butter, softened cream cheese, powdered sugar, pumpkin puree, and cinnamon to a mixing bowl.
Pumpkin cream cheese frosting in a mixing bowl.
Using a hand mixer or stand mixer with the paddle attachment mix on low speed iuntil the mixture incorporates and becomes a frosting consistency (about 30 seconds). Switch to medium and continue mixing until smooth (about 1 minute).

TIPS FOR RECIPE SUCCESS

  • The butter and cream cheese must be at room temperature or else they wont cream smoothly and you’ll have a lumpy frosting.
  • If you forget to set the butter and cream cheese out, you can place it in a microwave-safe bowl and pop it in the microwave for 15 seconds to soften it quickly.
  • Sifting the confectioners’ sugar into the mixing bowl improves the light and airy element. I recommend always sifting icing sugar, especially when it seems clumpy from sitting in storage.
  • If the frosting seems too thin, mix in 1-2 tablespoons of confectioners sugar until it thickens and no longer appears glossy and wet.
  • If the frosting seems too thick, mix in 1-2 tablespoons of pumpkin puree at a time to integrate additional moisture and loosen it up a bit.
  • Mix the frosting on high for 2 minutes to get rid of any lumps.

Decorating Tips

  • After icing a cake or cupcakes keep them in the fridge till you are ready to serve so the frosting holds it’s shape.
  • This frosting is better used as a cake icing rather than piping on to cupcakes.
  • If you want to pipe with it, fill a piping bag with the frosting and refrigerate it for 10 minutes before using so it holds it’s shape better.
  • The desserts will be fine after you take them out of the fridge for a few hours!
A chocolate cake frosted with pumpkin cream cheese frosting.
A close up of pumpkin frosting.
5 stars (9 ratings)

3 Minute Pumpkin Cream Cheese Frosting

Prep: 3 minutes
Cook: 0 minutes
Total: 3 minutes
Servings: 12 cupcakes
Skip the store-bought tub of cream cheese frosting and make this decadent, cinnamon-spiced Pumpkin Cream Cheese Frosting. It comes together in 3 minutes flat and is excellent paired with cozy fall-flavored goodies, like pumpkin cupcakes, chocolate cake, apple bundt cake, and so much more!
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Ingredients

  • 1/2 cup (113.5 g) unsalted butter, softened
  • 1 cup (227 g) cream cheese, or 8 oz, softened
  • 3 cups (360 g) confectioners sugar
  • 1/3 cup (81.67 g) pumpkin puree
  • 1 tsp (1 tsp) ground cinnamon

Instructions
 

  • Combine the 1/2 cup softened butter, 1 cup softened cream cheese, 3 cups of powdered sugar, 1/3rd cup of pumpkin puree, and 1/2 tsp cinnamon in the bowl of a hand or stand mixer. Mix on low until the frosting forms about 30 seconds. Switch to medium for 1 min to get rid of any lumps.
  • Spread the frosting all over the cooled cake. Garnish with more cinnamon and store in the fridge for up to 5 days.

Notes

This frosting makes enough to frost 12 cupcakes or frost and fill a 2 layer 8″ chocolate cake.
If the frosting is too thin, add 1/3 cup more powdered sugar. 

STORAGE AND FREEZING

Storing: This cream cheese frosting is best kept in an airtight container in the refrigerator and used within 4-5 days. Bring it to room temperature before using it. Rewhip the frosting to restore its fluffiness if you need to.
Freezing: Due to cream cheese frostings’ high-fat content, it freezes like a dream. Scoop the frosting into a freezer-safe container, then place a piece of plastic wrap directly on top of the frosting before putting the lid on the container. Keep frozen for up to 3 months. Before using, thaw it in the fridge overnight and bring it to room temperature. It will most likely lose volume as it defrosts, but you can return it to the mixer and reblend it back into shape.
Serving: 1portion, Calories: 253kcal, Carbohydrates: 32g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 39mg, Sodium: 61mg, Potassium: 43mg, Fiber: 0.3g, Sugar: 30g, Vitamin A: 1550IU, Vitamin C: 0.3mg, Calcium: 24mg, Iron: 0.1mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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