This Pumpkin Spice Cream Cheese Frosting recipe is a keeper. This easy to make topping can be used for the pumpkin spice cupcakes, the whoopie pies or any bread or cake that would mesh well with pumpkin spice.
My daughter made this frosting to go with her cupcakes that she made for her class. Her class gave her rave reviews. There was sufficient frosting remaining after she piped out the some on each cupcake. We kept the remainder of the frosting in a sealed container in the fridge. She and her sister enjoyed it as a spread on toast for the rest of the week.
She did mention that she may use a little less pumpkin next time she makes it. I thought it was perfect the way it came out.
Making Pumpkin Spice Cream Cheese Frosting
In a bowl add the dry ingredients. This is a great cooking with kids recipe so let them help out measuring and mixing.
In your KitchenAid, beat the butter and cream cheese with the paddle attachment. Slowly begin adding the flour mixture to the butter batter. We used a small measuring cup to attempt to not get flour everywhere. Sort of succeeded.
Add the canned pumpkin and mix thoroughly. You will have sufficient left over canned pumpkin. I saved the remainder of the pumpkin in the fridge to make a pumpkin soup later in the week.
Carefully scrape the frosting into a gallon size plastic bag. Snip one end and carefully pipe the frosting atop each cupcake. We did spiral and zig zags. Be sure to save extra frosting in fridge for a few days. It makes a perfect autumn sweet spread.
Looking forward to learning how you use this Pumpkin Spice Cream Cheese frosting. Share a link to your favorite recipe in a comment below.