Keep the spoons far away, because you’ll want to eat this perfect pumpkin buttercream with them.
With fall upon us and all the festivities, fun, and food it brings, I thought it would be a good idea to come up with a recipe for a pumpkin frosting. I mean, you can’t breathe in the autumn months without the smell of pumpkin spice infiltrating everything. I figured I should embrace it instead of run away from it, and boy was it SUCH a good idea! I didn’t think it would be so magical, but once I finished and swiped my finger in the bowl to get a taste, my eyes rolled to the back of my head in delight. I knew I’d hit the jackpot here. This is a perfect pumpkin buttercream frosting for all your kitchen goodies this fall.
I start with my recipe for American buttercream frosting and honestly, there’s not a lot of tweaking. The biggest change is that I add canned pumpkin pie filling, and the resulting pumpkin buttercream is yummy pumpkin goodness that’s sweet and creamy. You can use regular canned pumpkin puree, but the pumpkin pie filling gives it the spice and flavor it needs without having to add pumpkin pie spice, which can make the resulting buttercream a little more grainy. If that doesn’t bother, then by all means just do regular canned pumpkin. Just make sure you beat the frosting for a couple extra minutes to ensure a smooth pumpkin buttercream that’s well incorporated.
Pumpkin pie heaven!
I really do love this stuff so much. It tastes a little like a pumpkin pie mousse, so take heed and keep all spoons very far away from the bowl of frosting. If you don’t, you’ll find yourself stealing little bites here and there, which is delicious but probably not the healthiest option. Instead, use this luxurious pumpkin buttercream to top a cupcake or two. It’s perfect with a simple yellow cupcake, or as a garnish for the easy pumpkin cupcakes I posted a few days ago. It’s also amazing on the pumpkin beer cupcakes I’ll share with you next week! 🙂