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Frosting & Fettuccine

Home » Recipe Search » Frosting

Nov 22, 2022

3 Minute Pumpkin Cream Cheese Frosting

BySam Adler
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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!

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!

WHY YOU SHOULD MAKE THIS RECIPE

  • The texture- It’s rich and creamy yet fluffy and great as a cake icing.
  • The flavor-Pumpkin and cinnamon plus tangy cream cheese are an irresistible combination.
  • The flexibility– The pumpkin frosting is an excellent base for warming fall spices, including pumpkin pie spice.
  • The possibilities-This pumpkin icing is an excellent way to elevate your favorite autumn desserts.

INGREDIENTS NEEDED

Ingredients for pumpkin cream cheese frosting.
  • Unsalted butter – Like buttercream-style frostings, cream cheese frostings also begin with butter. The butter must be softened before getting started. Learn how to soften butter quickly!
  • Cream cheese – The cream cheese you use matters. It must be a block of softened full-fat cream cheese. If you use low-fat cream cheese or cream cheese spread sold in a tub, your cream cheese frosting may be thin and runny.
  • Confectioners sugar – The fine powdery consistency sweetens and absorbs moisture, so the frosting thickens into a smooth, cohesive frosting.
  • 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.
  • Ground cinnamon – For a touch of warming fall spice. You can use more or less to taste.

HOW TO MAKE PUMPKIN FROSTING

Combine ingredients in one bowl: Add softened butter, softened cream cheese, powdered sugar, pumpkin puree, and cinnamon to a mixing bowl.

Cream on low speed: Using a hand mixer, mix on low speed in a large bowl until the mixture incorporates and becomes a frosting consistency (about 30 seconds). Alternatively, you can make the frosting using a stand mixer fitted with the paddle attachment.

Blend on medium speed: Switch to medium and continue mixing until smooth (about 1 minute).

Decorate dessert and store: Use your fluffy pumpkin frosting right away to decorate your favorite pumpkin-y sweet treats, or store it in a covered container in the fridge for up to 5 days.

Cream cheese, powdered sugar, and pumpkin puree in a mixing bowl.
Add the ingredients to a mixing bowl.
Pumpkin cream cheese frosting in a mixing bowl.
Mix until combined.

Yield

This icing makes enough to frost 12 cupcakes or fill and frost a 2 layer 8″ cake or a 9×13 sheet cake.

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.

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.

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.

FAQ

Can I make my own pumpkin puree for frosting?

It’s more labor-intensive than opening a can, but yes, of course, you can make your own pumpkin puree! First, cut your pumpkin in half and remove the seeds and stringy things. Next, place the halves on a baking sheet, flesh side down, and bake at 375 degrees until fork-tender. Add the flesh to a food processor and puree until smooth. Remember that fresh pumpkin puree is typically more watery than canned, so you may need to add more powdered sugar to soak up the extra moisture.

What other spices can I add to pumpkin frosting?

I like keeping it simple with plain cinnamon so the natural pumpkin flavor shines, but please do not feel limited to cinnamon. Mix in other vibrant dessert spices like ginger, nutmeg, allspice, and clove. Pumpkin pie spice also works.

Can I make pumpkin frosting with store-bought cream cheese frosting?

A tub of cream cheese frosting is okay to use, but it simply can’t compare to the decadence of making it from scratch. If you opt for store-bought, add it to your stand mixer fitted with the paddle attachment and mic mix in the pumpkin puree and spices until combined.

How do I make pumpkin frosting more orange?

Canned pumpkin is naturally pigmented, and it will add an orange hue to your frosting. Still, you can always fold a couple of drops of orange food coloring or gel food coloring into the finished frosting to deepen the color.

WAYS TO ENJOY

Try applying a luscious layer of pumpkin frosting on any of these delicious fall desserts.

  • Apple Cider Cake
  • Espresso Cupcakes
  • Carrot Bundt Cake
  • Caramel Cupcakes
  • Chocolate Cake
  • Chocolate Pumpkin Cake
  • Fudgey Brownies
  • Hot Chocolate Cupcakes
  • Pumpkin Cupcakes
A close up of pumpkin frosting.

3 Minute Pumpkin Cream Cheese Frosting

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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Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: 3 minute pumpkin frosting, pumpkin cream cheese frosting, pumpkin frosting
Prep Time: 3 minutes
Cook Time: 0 minutes
Total Time: 3 minutes
Servings: 12 cupcakes
Calories: 253kcal
Author: Sam Adler

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup cream cheese or 8 oz, softened
  • 3 cups confectioners sugar
  • 1/3 cup pumpkin puree
  • 1 tsp ground cinnamon
US Customary – Metric

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.
    Cream cheese, powdered sugar, and pumpkin puree in a mixing bowl.
  • Spread the frosting all over the cooled cake. Garnish with more cinnamon and store in the fridge for up to 5 days.
    A chocolate cake frosted with pumpkin cream cheese frosting.

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. 

Nutrition

Nutrition Facts
3 Minute Pumpkin Cream Cheese Frosting
Amount Per Serving (1 portion)
Calories 253 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg13%
Sodium 61mg3%
Potassium 43mg1%
Carbohydrates 32g11%
Fiber 0.3g1%
Sugar 30g33%
Protein 1g2%
Vitamin A 1550IU31%
Vitamin C 0.3mg0%
Calcium 24mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting Tagged With: Cheese, Pumpkin

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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