Pumpkin Buttercream Frosting

Why You’ll Love This Pumpkin Frosting Recipe

When you want to turn gluten free chocolate cake into a show-stopping fall dessert, top it with pumpkin frosting! This dreamy buttercream-like frosting combines browned butter with brown sugar for richness, and it will instantly elevate cupcakes, shortbread, and whatever else you can think of. I love making a batch of Gluten Free Sugar Cookies that I top with pumpkin frosting and a few mini chocolate chips for a Halloween treat. Not your ordinary buttercream, pumpkin frosting includes nutty browned butter along with plenty of pumpkin puree. Add autumn-themed spices and this frosting will stand out from the rest. Here’s why you’ll love it:

• Special. This is not an everyday frosting! Adding mellow pumpkin to the frosting turns it into something out of the ordinary. I love this pumpkin frosting on anything chocolate, especially cupcakes.
• Tastes like fall. Pumpkin pie spice paired with creamy pumpkin brings home the change of seasons. Pumpkin frosting will instantly transform cookies or cake into a festive fall treat.
• Versatile. As mentioned, you can use this frosting to finish all kinds of cakes and cupcakes. But don’t stop there. Cookies and brownies all benefit from a little pumpkin frosting, or you could even turn it into a dip served with gluten free pretzels for a sweet-salty effect.

What You’ll Need

Here’s a look at the ingredients that go into pumpkin frosting. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

• Butter: For the best results, use unsalted butter so that the other flavors in the frosting are not overshadowed by a salty flavor.
• Brown Sugar: I like to use dark brown sugar in this frosting. If needed you can use light brown sugar.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Pumpkin Pie Spice: My recipe for homemade pumpkin pie spice works perfectly in this pumpkin frosting recipe.
• Powdered Sugar: You may need
• Milk: If needed, to adjust the consistency of the frosting.

How To Make Brown Butter Pumpkin Frosting

Follow along with my photos below to help you make this easy pumpkin frosting. Find the detailed instructions in the recipe card lower down.

• Brown the butter. Cook ½ cup of butter over medium-low heat until it’s dark golden brown.
• Cream butter. Beat the remaining ½ stick of butter until creamy.

• Add spices. Beat in the spices, browned butter, brown sugar, and pumpkin. Keep beating until the mixture is well combined.
• Add sugar. Beat in the powdered sugar until the icing is thick and fluffy.

• Use! When the frosting is ready, you can store it in the fridge or use a piping bag to frost cake, cupcakes, and more.

Tips for Success

Read through my tips below before you make this recipe so that it turns out perfectly:

• How long should I brown the butter? When you brown butter you’ll want to watch it carefully so that it doesn’t burn as it’s cooking. I brown butter for at least 5 minutes, and sometimes up to 8 minutes if I want it to be a bit darker. Carefully swirl and shake the pan occasionally while it’s cooking so that the butter cooks evenly.
• Cool the butter. Then, when the butter is browned to your liking, make sure to let it cool before continuing with the recipe. If it’s too hot it will melt the rest of the butter and your frosting will be goopy.
• Consider blotting the pumpkin. The technique of lightly blotting pumpkin puree with a paper towel helps to remove excess moisture. This can help baked goods and frosting from being too liquidy when you add the puree.
• Spice substitute: If you don’t have pumpkin pie spice in the pantry, don’t worry. You can substitute whatever ground spices you have on hand to easily make a substitute. A good rule of thumb is that for every 1 teaspoon of pumpkin pie spice called for in a recipe, you can substitute ¾ teaspoon of ground cinnamon plus ¼ teaspoon of ginger, allspice, cloves, or nutmeg. Or, you can use ½ teaspoon of cinnamon and ¼ teaspoon each of ginger, allspice, cloves, or nutmeg.

Proper Storage

• Fridge – Store pumpkin frosting in an airtight container in the fridge for up to 1 week. When you’re ready to use it, you may need to let it sit on the counter for a few minutes to let it warm up so it’s easier to spread.
• Freezer – Transfer the frosting to a freezer-safe container and store it in the freezer for up to 3 months. Defrost the frosting completely in the fridge before using.