If you’re on the hunt for the ultimate way to crown your cupcakes, cakes, or even cookies this fall, you must try my PUMPKIN CREAM CHEESE FROSTING RECIPE. Imagine all the best things about autumn—rich pumpkin flavor, tangy cream cheese, and a velvety texture—then swirl it generously over your favorite treats. This frosting is impossibly creamy yet never too sweet, so it complements rather than overpowers everything you pair it with. It’s become a staple in my kitchen every October and November, and I promise you’ll find yourself looking for excuses to frost nearly everything in sight!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. With just a handful of classic baking ingredients, each one plays an essential role in flavor, texture, and that beautiful light orange hue. Here’s what you’ll need for this PUMPKIN CREAM CHEESE FROSTING RECIPE, along with a tip for each to ensure frosting perfection:
- Unsalted Butter: Make sure it’s well-softened for the dreamiest, smoothest texture—cold butter will leave lumps.
- Pumpkin Flavored Cream Cheese: This is the magic ingredient! It brings both pumpkin flavor and classic tang—use about 8 ounces, which is roughly 1 cup.
- Vanilla Extract: Just a teaspoon to round out the flavors and add a comforting, bakery-style aroma.
- Fine Sea Salt: Half a teaspoon makes all the other flavors pop and keeps the sweetness in check.
- Powdered Sugar: Start with 4 cups and add more as needed—this determines the finished consistency of your frosting.
How to Make PUMPKIN CREAM CHEESE FROSTING RECIPE
Step 1: Cream the Butter
Start by beating the softened butter until it’s light and fluffy. Don’t rush this part—it sets the stage for a luxuriously silky frosting. I like using an electric mixer on medium speed for about a minute so the butter becomes airy and smooth.
Step 2: Add the Pumpkin Cream Cheese
Add half of the pumpkin-flavored cream cheese to your whipped butter. Beat until it has fully blended in, then add the second half along with your vanilla extract and fine sea salt. Continue beating until you have a cohesive, creamy mixture without any streaks.
Step 3: Blend in the Powdered Sugar
Begin by adding 2 cups of powdered sugar and blend until smooth. Gradually add in an additional 2 cups, mixing slowly at first to avoid a snowstorm of sugar, then increasing speed until no powder remains. Check the thickness—add one tablespoon of powdered sugar at a time if you prefer a stiffer consistency for piping or spreading.
Step 4: Adjust and Chill if Needed
If your PUMPKIN CREAM CHEESE FROSTING RECIPE feels too loose (especially if your kitchen is warm or the butter was extra soft), pop it in the fridge for 10–15 minutes. Chilling helps it firm up, making it easier to pipe elegant swirls or cover a cake with clean, sharp edges.
How to Serve PUMPKIN CREAM CHEESE FROSTING RECIPE
Garnishes
A sprinkle of cinnamon or a few toasted pecans can make your frosted treats look as irresistible as they taste. Small accents, like pumpkin seeds or a dusting of nutmeg, also bring out the autumnal essence of your PUMPKIN CREAM CHEESE FROSTING RECIPE.
Side Dishes
Pair your pumpkin-frosted cupcakes with spiced apple cider or a hot chai latte for the coziest dessert spread imaginable. The frosting also partners beautifully with lightly sweetened baked apples or a platter of gingersnaps for dipping.
Creative Ways to Present
Try sandwiching the frosting between graham crackers or vanilla wafers for a fun twist, or pipe it onto mini muffins for a brunch tray. If you’re making a layer cake, consider a naked-cake style so the pretty orange tint peeks through each layer of your PUMPKIN CREAM CHEESE FROSTING RECIPE.
Make Ahead and Storage
Storing Leftovers
Store any cake or cupcakes decorated with this frosting in the refrigerator, since cream cheese is perishable. Just put your treats in an airtight container, and the frosting will stay fresh and flavorful for up to 5 days.
Freezing
This PUMPKIN CREAM CHEESE FROSTING RECIPE freezes surprisingly well! Spoon any extra into a freezer-safe bag or container, press out the air, and freeze for up to one month. To thaw, simply move it to the fridge overnight and then give it a quick whip before using.
Reheating
No need to heat up this frosting, but if it’s too firm after chilling or thawing, let it sit at room temperature for 10–20 minutes. A brief beat with a mixer will bring back its original, fluffy consistency with no trouble at all.
FAQs
Can I use regular cream cheese if I can’t find pumpkin flavored cream cheese?
Absolutely! Just use standard cream cheese and add 1/4 cup of canned pumpkin puree plus a dash of pumpkin pie spice. It’ll give you a similar flavor profile while keeping the luscious texture you want in a PUMPKIN CREAM CHEESE FROSTING RECIPE.
How do I prevent my frosting from turning out too runny?
Be sure both your butter and cream cheese aren’t too soft and always start with just 4 cups of powdered sugar, adding more as needed for thickness. If it turns out looser than you’d like, refrigerate until it firms up to the perfect spreading consistency.
Can this frosting be piped onto cupcakes?
Yes, this PUMPKIN CREAM CHEESE FROSTING RECIPE is wonderful for piping! Just chill it briefly if it becomes too soft, then use a large piping tip for the best swirls on cakes, cupcakes, or cookies.
Is it safe to leave frosted baked goods at room temperature?
Since this recipe includes cream cheese, it’s safest to store anything frosted in the fridge. If you’re serving at a party, a couple of hours on the counter is just fine, but return leftovers to the refrigerator afterward.
Can I color or flavor the frosting for different occasions?
You bet! The natural pumpkin orange is festive for fall, but you can tint it, swirl in cocoa powder for a chocolate twist, or add maple extract for even more autumn flair—this PUMPKIN CREAM CHEESE FROSTING RECIPE is endlessly adaptable.
Final Thoughts
If you’re ready to make your fall baking extra memorable, try this PUMPKIN CREAM CHEESE FROSTING RECIPE and let your creativity take over. Trust me, it’ll steal the show at any gathering—and don’t be surprised if everyone asks for the recipe!
PrintPUMPKIN CREAM CHEESE FROSTING RECIPE
Perfectly creamy without being overly sweet, this Pumpkin Cream Cheese Frosting is perfect for all of your fall baking needs!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 cups
- Category: Dessert
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 tablespoons unsalted butter
- well softened
8 ounces pumpkin flavored cream cheese
- about 1 cup
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
4-5 cups powdered sugar
Instructions
- Beat the butter until smooth. Add half of the cream cheese and beat until fully incorporated and smooth. Add the rest of the cream cheese, along with vanilla and salt.
- Add 2 cups of the powdered sugar, blending until smooth. Add 2 more cups of the powdered sugar and blend until no powder remains. Check the frosting to see if it is stiff or needs more powdered sugar. Add one tablespoon at a time until desired consistency.
- Store any baked goods using cream cheese frosting in the refrigerator until ready to eat.
Notes
- This recipe will frost a 9×13 cake, two-layer 8-inch round cake, or 24 cupcakes.
- Cream cheeses and butters vary greatly between brands and this, so will the water content and amount of powdered sugar needed. Frosting will also be a little loose due to the cream cheese and/or butter being softened. Feel free to chill the frosting to set before using if it feels too thin.
Nutrition
- Calories: 1086 kcal
