Pumpkin Cream Cheese Frosting
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Okay, Labor Day is over so now I feel like I can officially start posting pumpkin recipes. My favorite part of fall is the pumpkins. This summer I have had so much success with my volunteer pumpkin plant, I will be creating many pumpkin recipes this fall. So far I have picked 10 pumpkins. I lost 3 to squirrels. I have 5 pumpkins that are still a little green so I am waiting to pick those. I found this simple pumpkin creme cheese recipe that I wanted to share with you. It tastes delicious.
You’ll need:
4 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1/4 ground nutmeg
12 ounces cream cheese at room temperature
8 tablespoons butter at room temperature
1/3 cup pumpkin puree
Whisk the sugar, cinnamon, and nutmeg together in a medium bowl. Set aside
Using a stand mixer with the paddle attachment (or a hand mixer) beat the butter and cream cheese together. About 1 minute.
Reduce the speed to low and slowly add the sugar mixture. Beat for about 3 minutes. Stop and scrap down the sides of the bowl with a rubber spatula. Add the pumpkin puree and beat for 1 minute on medium speed.
Serve right away. Refrigerate the frosting.
- You'll need:
- 4 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- ¼ ground nutmeg
- 12 ounces cream cheese at room temperature
- 8 tablespoons butter at room temperature
- ⅓ cup pumpkin puree
- Whisk the sugar, cinnamon, and nutmeg together in a medium bowl. Set aside
- Using a stand mixer with the paddle attachment (or a hand mixer) beat the butter and cream cheese together. About 1 minute.
- Reduce the speed to low and slowly add the sugar mixture. Beat for about 3 minutes. Stop and scrap down the sides of the bowl with a rubber spatula. Add the pumpkin puree and beat for 1 minute on medium speed.
- Spread and serve. Refrigerate.
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