Pumpkin Spice Buttercream: Creamy Bliss Without Sugar

This pumpkin spice buttercream is rich, velvety, and infused with warm fall spices—yet it’s made without traditional sugar. Instead, sweetened condensed milk adds sweetness and creaminess, while pumpkin puree enhances both flavor and texture. Perfect for frosting cakes, cupcakes, or cookies, this buttercream captures the essence of autumn in every bite.

Why You’ll Love This Recipe

• A sugar-free alternative that’s still sweet and indulgent
• Smooth, creamy texture perfect for piping or spreading
• Packed with cozy fall spices for a seasonal twist
• Easy to whip up with pantry staples
• Versatile—pairs beautifully with chocolate, vanilla, or pumpkin desserts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spices

1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp allspice

For the Buttercream

500 g unsalted butter, softened
395 g sweetened condensed milk (chilled if in a warm climate)
190 g pumpkin puree (smooth and well-drained)

Directions

1. Combine spices: In a small bowl, whisk together cinnamon, nutmeg, cloves, ginger, and allspice. Set aside.
2. Whip the butter: In a large mixing bowl, beat softened butter for 2–3 minutes until light and fluffy.
3. Incorporate condensed milk: Add sweetened condensed milk and beat for 1–2 minutes until well combined.
4. Add pumpkin and spices: Mix in pumpkin puree and the spice blend. Beat until smooth, creamy, and fully incorporated.
5. Fix consistency: If mixture looks curdled, continue mixing until it becomes silky smooth.
6. Remove air bubbles: Use a spatula to gently fold and massage the buttercream for 1–2 minutes.
7. Ready to use: Spread or pipe onto cakes, cupcakes, or cookies.

Servings and timing

Makes enough to frost 12–16 cupcakes or a 2-layer cake.
Prep time: 15 minutes
Total time: 15 minutes

Variations

• Add a splash of vanilla extract for extra depth.
• Whip in cream cheese for a tangy pumpkin spice cream cheese frosting.
• Adjust spices to taste—more cinnamon for warmth, extra ginger for spice.
• Fold in finely chopped toasted pecans or walnuts for texture.
• Use coconut condensed milk for a dairy-free version (with plant-based butter).

Storage/reheating

• Store in an airtight container in the fridge for up to 5 days.
• Bring to room temperature and rewhip before using.
• Freeze for up to 2 months; thaw in the fridge overnight and rewhip before frosting.
• Do not microwave, as it may split the buttercream.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s well-drained and smooth.

Is sweetened condensed milk necessary?

Yes, it acts as both sweetener and stabilizer for this no-sugar buttercream.

Can I pipe with this buttercream?

Yes, it pipes beautifully once whipped to the right consistency.

What if my buttercream looks curdled?

Keep mixing—it will eventually come together into a smooth texture.

Can I reduce the spice levels?

Of course, adjust to your taste preference.

Does this taste strongly of pumpkin?

The pumpkin flavor is subtle and balanced by the spices.

Can I use evaporated milk instead of condensed milk?

No, evaporated milk isn’t sweetened and won’t work in this recipe.

Can I make this dairy-free?

Yes, use dairy-free butter and coconut condensed milk.

What desserts pair best with this buttercream?

Pumpkin cake, carrot cake, chocolate cupcakes, or cinnamon rolls.

How long does it last at room temperature?

It’s best served fresh but can sit at room temperature for up to 3 hours before refrigerating.

Conclusion

Pumpkin spice buttercream is a luscious, sugar-free frosting that combines the richness of butter, the sweetness of condensed milk, and the warmth of fall spices. Easy to prepare and versatile, it’s the perfect finishing touch for seasonal cakes and cupcakes.

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