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Home » Blog » Recipes

Pumpkin Buttercream

Updated: Aug 5, 2021 · Published: Oct 3, 2017 by Kara · This post may contain affiliate links · This blog generates income via ads

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This pumpkin buttercream is the perfect fall buttercream recipe. Fall cakes and cupcakes never tasted so good! This frosting is so creamy and delicious, you’ll definitely want to use it on everything.

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cupcake with pumpkin buttercream on top

Are you a pumpkin fan? It’s “everything pumpkin season” right now and I wanted to join the party by sharing my pumpkin buttercream recipe with you. This is THE buttercream if you’re a huge fan of pumpkin.

Pumpkin Buttercream
Jump to:
  • Ingredient Notes:
  • Mixing Method Notes:
  • Tips & FAQs:
  • Recipe
  • Other Recipes You Might Like:

Now, when adding this to a cake or cupcakes, personally I’d add it to a cinnamon or vanilla cake instead of pumpkin cake. That will give you a little flavor variation instead of going overboard with pumpkin.

Here’s an idea…you can add 1 teaspoon of cinnamon to my Favorite Vanilla Bean Cake recipe, then top with the pumpkin buttercream. Super yummy!

Pumpkin Buttercream on a cupcake

As an Amazon Associate, I earn from qualifying purchases.

Although if you’re just a super huge pumpkin fan, then go ahead and add it to a pumpkin cake or cupcakes…It’s your choice!

Ingredient Notes:

Let’s talk a little about just some of the ingredients in this buttercream.

Unsalted & Salted Butter: I generally like to use two types of butter when making buttercream. I think they both go well together. It’s not mandatory however and you could just use unsalted.

Canned Pumpkin: Using canned pumpkin makes this recipe quick and easy. Of course, you can always used fresh pumpkin if you want.

Pumpkin Spice: This is what really brings out the pumpkin flavor and gives you that fall taste.

*All the ingredients with amounts are listed in the recipe card below.

Piping Pumpkin Buttercream

Mixing Method Notes:

The mixing method is straight forward as you’ll just cream the butter and then add in the pumpkin and make sure that’s mixed well.

Then you’ll add in the other ingredients, check the consistency, then adjust if needed.

After mixing it up, you’ll want to pop it in the fridge for about twenty minutes to firm it up a bit. This buttercream is on the softer side, so if you want to pipe on cupcakes with it, you’ll need to let it firm up just a bit.

And if you are covering an entire cake instead of cupcakes, you’ll probably want to double the recipe.

Pumpkin Buttercream on cupcake with fork

*The full list of instructions are down in the recipe card below.

Tips & FAQs:

Do I have to use both types of butter?

It really does taste the best if you use both unsalted and salted butter. If you don’t have salted butter, just use all unsalted and add in a pinch of salt.
I wouldn’t recommend using all salted butter though as the taste might be too salty.

Do I have to use canned pumpkin? Can I use fresh pumpkin?

Oh yes, you can certainly use fresh pumpkin.

I don’t have pumpkin spice, what can I use instead?

Instead of using ½ teaspoon of pumpkin spice in this recipe, you can use these ingredients instead: ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, scant ⅛ teaspoon of ground cloves and scant ⅛ teaspoon of ground nutmeg.

This recipe will be enough to cover at least 12 cupcakes.

If you want to fill and cover a layer cake, make sure to double the recipe.

How do I store this buttercream?

Make sure to keep this buttercream covered and in the refrigerator for up to about 5 days.

Pumpkin Buttercream on a cupcake

Ok let’s get to the recipe!

Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.

Recipe

Pumpkin Buttercream

Pumpkin Buttercream

A delicious buttercream rich in pumpkin flavor. Try it on any spice cake or vanilla cake for a mouthful of fall.
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Course: Dessert
Cuisine: American
Keyword: pumpkin buttercream
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 servings
Calories: 298kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • ½ cup unsalted butter, room temperature (1 stick)
  • ½ cup salted butter, room temperature (1 stick)
  • ¾ cup canned pumpkin
  • ½ teaspoon pumpkin spice (see notes if you don't have this)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar (can add an extra cup if needed to thicken it up)
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
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Instructions

  • Add all the butter to a mixing bowl and beat until smooth.
  • Add in the pumpkin, the spices and vanilla and beat until smooth.
  • Add in four cups of powdered sugar and beat until well mixed. If your buttercream is a little too soft, add in another cup of powdered sugar and mix well.

Notes

* To substitute a ½ teaspoon of pumpkin spice, use these ingredients and measurements: ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, scant ⅛ teaspoon of ground cloves and scant ⅛ teaspoon of ground nutmeg
Keep this buttercream covered and in the fridge for up to about five days.
Double this recipe to cover a two-layered, 8″ cake.
If you want to pipe this onto cupcakes, chill the buttercream in the fridge for about twenty minutes or so, since this buttercream is a little on the softer side.
Nutritional values are an estimate. Nutritional information is for the buttercream only and does not include cupcakes or cake.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 298kcal | Carbohydrates: 41g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 38mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2856IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Other Recipes You Might Like:

  • Pumpkin Toffee Cake
  • Cinnamon Buttercream
  • Vanilla Bean Cake

Don’t Forget to Pin it for Later!

Pumpkin Buttercream

Pumpkin Buttercream

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    Filed Under: Frostings/Fillings, Recipes Tagged With: buttercream, fall cakes and recipes, pumpkin, Thanksgiving cakes and recipes

    Reader Interactions

    Comments

    1. Kim Kerr

      October 06, 2017 at 9:14 am

      Awesome! I’ll be trying it out this weekend. Love Pumpkin anything.
      Thank-you 🙂

      Reply

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