Description
A rich and velvety pumpkin spice buttercream frosting made without traditional sugar. Sweetened condensed milk and pumpkin puree create a creamy, spiced finish perfect for cakes, cupcakes, and cookies.
Ingredients
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp allspice
500 g unsalted butter, softened
395 g sweetened condensed milk
190 g pumpkin puree (smooth and well-drained)
Instructions
- Whisk cinnamon, nutmeg, cloves, ginger, and allspice together.
- Beat softened butter 2–3 minutes until light and fluffy.
- Add sweetened condensed milk and beat 1–2 minutes until smooth.
- Mix in pumpkin puree and spice blend. Beat until fully incorporated.
- If curdled, keep mixing until silky.
- Fold gently with a spatula to remove air bubbles.
- Use immediately for spreading or piping.
Notes
- Add vanilla extract for depth.
- Whip in cream cheese for tang.
- Adjust spices to taste.
- Fold in chopped pecans or walnuts.
- Use coconut condensed milk and plant-based butter for dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Whipping
- Cuisine: American, Fall Baking
Nutrition
- Serving Size: 2 tbsp
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
