Frosting lovers, rejoice! We’ve got the perfect pairing for your favorite pumpkin bread, cookies, spice cake, and more: pumpkin spice buttercream frosting! It’s decadent, sweet, buttery (but vegan + dairy free!), and perfectly spiced with pumpkin.
This fluffy autumn dream is simply 1 bowl, 5 minutesand 4 ingredients far. Grab your favorite pumpkin treat and let’s get started on the frosting!
This easy buttercream frosting starts by mixing the (vegan) butter and powdered sugar with an electric mixer until smooth. soft, light and fluffy.
Then we add the autumn flavors: pumpkin puree and pumpkin pie spice, plus a little salt (optional but recommended if using unsalted butter) to enhance the flavor.
Mix it again and you will get a magnificent result. subtly pumpkin frosting full of fall flavor!
We hope you LOVE this pumpkin spice frosting! Is:
Spongy
Buttery
Decadent
Versatile
Sweet but not too sweet
Vegan + dairy free
And perfect for fall!
Enjoy this delicious frosting on cupcakes, spice cakes, pumpkin bread, cookies, and more!
More Pumpkin Spiced Delights
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 10 (2 tablespoon servings)
Prevent your screen from going dark
- 1/2 cup soft vegan butter (we like Miyoko’s Dairy Butter // would also work if it wasn’t vegan/dairy-free)
- 2 mugs powdered sugar, sifted if lumpy (ensure it is organic for vegans)
- 2 tablespoon pumpkin puree
- 1 teaspoonful pumpkin pie spice
- 1 pinch sea salt (optional // skip if using salted butter)
-
Using an electric mixer in a medium bowl, beat the softened vegan butter and sifted powdered sugar until light, light and fluffy.
-
Add the pumpkin puree, pumpkin pie spice, and salt (optional) and beat again until fully incorporated.
-
Serve on top of cupcakes, spice cakes, pumpkin bread, cookies and more! If using immediately, you can leave the frosting at room temperature for up to 1 hour. Or, to use later, place in an airtight container and store in the refrigerator so it doesn’t melt. It will keep for up to 1 week in the refrigerator or 1 month in the freezer.
-
When ready to use, let sit at room temperature for 30 minutes and stir well before frosting your cake/cupcakes.
*Nutritional information is a rough estimate.
Service: 1 (two tablespoons) serving Calories: 167 Carbohydrates: 24.4 gram Protein: 0 gram Fat: 8 gram Saturated fats: 6.4 gram Polyunsaturated fats: 0 gram Monounsaturated fats: 0 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 53 mg Potassium: 10 mg Fiber: 0.2 gram Sugar: 23.6 gram Vitamin A: 79 UI Vitamin C: 0 mg Calcium: 2.5 mg Iron: 0 mg
