4cupspowdered sugar(can add an extra cup if needed to thicken it up)
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.
* 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 nutmegKeep 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.