8 tablespoons unsalted butter (1 stick), at room temperature
1/3 cup pumpkin purée (not pie filling)
Instructions
Place the sugar, cinnamon, and nutmeg in a medium
bowl and whisk to combine; set aside.
Place the cream cheese and butter in the bowl of a
stand mixer fitted with a paddle attachment and
beat on medium speed until fully combined and
smooth, about 1 minute.
Reduce the speed to low, slowly add the powdered
sugar mixture, and beat until fully incorporated
and smooth, about 3 minutes. Stop the mixer and
scrape down the paddle and sides of the bowl with
a rubber spatula.
Turn the mixer to medium speed, add the pumpkin,
and mix until fully incorporated and smooth, about
1 minute. Use immediately.
Originally Submitted
10/24/2013
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