I was experimenting with some pumpkin oatmeal sandwich cookies and while I don’t think the cookies turned out good enough to blog yet (I either underbaked them, or they are just too soft for a sandwich cookie – but they were still DELICIOUS!), the pumpkin spice frosting I made was AMAZING. I made a second batch the next day to just keep in the fridge and eat on Graham crackers.
A couple of things to note about the recipe – if you want a lighter pumpkin flavor, increase the butter or decrease the amount of pumpkin used. The first batch I did had more butter and it was a light flavor. The second batch had less butter and the pumpkin flavor was STRONG. So adjust depending on the flavors you are looking for.
Also, the flavors of the frosting improved after being refrigerated. So if you can make it ahead of time, I totally recommend it! The second batch was so addictive after being in the fridge for a day!
Also, I did not measure the spices, so just do approximate!
Ingredients:
- 1/2 – 3/4 cup butter – softened
- 1/4 – 1/2 cup pumpkin
- 3 cups powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- (or just use 1 tsp of pumpkin pie spice mix)
Directions:
For a lighter pumpkin flavor, use more butter and less pumpkin. Whip together butter and pumpkin. Add in the powdered sugar and spices (I just eyeballed the spices). Whip until nice and fluffy! Add milk as needed for desired consistency. If you have time, refrigerate for an even better flavor!
Pumpkin Spice Frosting
Ingredients
- 1/2 – 3/4 cup Butter Softened
- 3 cup powdered sugar
- 1/4 – 1/2 cup pumpkin
- 1 tsp pumpkin pie spice
Instructions
- For a lighter pumpkin flavor, use more butter and less pumpkin. Whip together butter and pumpkin. Add in the powdered sugar and spices (I just eyeballed the spices). Whip until nice and fluffy! Add milk as needed for desired consistency. If you have time, refrigerate for an even better flavor!
