Description
This thick, creamy pumpkin spice cream cheese frosting is the ultimate fall dessert topper, blending tangy cream cheese with warm autumn spices. Ready in just minutes, it’s perfect for cupcakes, cakes, cookies, or as a dip for fruit and graham crackers.
Ingredients
- 8 oz (225 g) full-fat brick-style cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3–4 cups (375–500 g) powdered sugar, sifted
- 2–3 tsp pumpkin spice blend (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice)
- 1 tsp pure vanilla extract
- Pinch of salt (about 1/8 tsp)
- 1–2 tbsp heavy cream or milk (optional, for consistency)
Instructions
- Take cream cheese and butter out of the fridge about 30 minutes before starting to soften. If needed, cut into cubes and microwave in 5-second bursts until just soft.
- In a medium mixing bowl, beat the softened cream cheese and butter together with an electric mixer on medium-high speed for 2-3 minutes, until smooth and fluffy. Scrape down the sides as needed.
- Add vanilla extract and pumpkin spice blend. Beat for another 30 seconds until combined.
- With the mixer on low, gradually add 3 cups of sifted powdered sugar, 1/2 cup at a time, beating after each addition until smooth. Add more sugar, up to 4 cups, for a thicker or sweeter frosting.
- If the frosting is too thick, add heavy cream or milk, 1 tablespoon at a time, until desired consistency is reached. For piping, it should hold soft peaks; for spreading, it should be silky but not runny.
- Sprinkle in a pinch of salt and give the frosting a final mix. Taste and adjust spices or sweetness as desired.
- Use immediately to frost cupcakes, cakes, cookies, or cinnamon rolls. If needed, chill for 10 minutes before piping or spreading.
Notes
For best results, use full-fat brick-style cream cheese and sift the powdered sugar to avoid lumps. Adjust the spice blend to taste, and chill the frosting briefly if it becomes too soft. The frosting can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months. Naturally gluten-free and easily adapted for dairy-free diets with plant-based substitutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 13
- Sodium: 60
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 1
Keywords: pumpkin spice, cream cheese frosting, fall dessert, cupcake frosting, easy frosting, gluten-free, autumn, Thanksgiving, spiced frosting, cake topper