Frosting lovers, rejoice! We have the perfect pairing for your favorite pumpkin bread, cookies, spice cake, and more: Pumpkin spice buttercream frosting! It’s decadent, sweet, buttery (but vegan + dairy-free!), and perfectly pumpkin-spiced.
This fluffy fall dream is just 1 bowl, 5 minutes, and 4 ingredients away. Grab your favorite pumpkin treat and let’s get to frosting!
This simple buttercream frosting starts with mixing the (vegan) butter and powdered sugar with an electric mixer until it’s smooth, light, and fluffy.
Then we add the fall flavors: pumpkin purée and pumpkin pie spice, plus a little salt (optional but recommended if using unsalted butter) to enhance the flavor.
Mix again, and you’ve got a gorgeous, subtly pumpkin-y frosting studded with fall flavor!
We hope you LOVE this pumpkin spice frosting! It’s:
Fluffy
Buttery
Decadent
Versatile
Sweet but not overly sweet
Vegan + dairy-free
& Perfect for fall!
Enjoy this delicious frosting on cupcakes, spice cakes, pumpkin bread, cookies, and more!
More Pumpkin-Spiced Treats
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 10 (2-Tbsp servings)
Prevent your screen from going dark
- 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter would work too if not vegan/dairy-free)
- 2 cups powdered sugar, sifted if clumpy (ensure organic for vegan-friendly)
- 2 Tbsp pumpkin purée
- 1 tsp pumpkin pie spice
- 1 pinch sea salt (optional // omit if using salted butter)
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With an electric mixer in a medium bowl, mix together the softened vegan butter and sifted powdered sugar until smooth, light, and fluffy.
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Add the pumpkin purée, pumpkin pie spice, and salt (optional) and beat again until fully incorporated.
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Serve on top of cupcakes, spice cakes, pumpkin bread, cookies, and more! If using immediately, you can leave the frosting at room temperature for up to 1 hour. Or, for later use, place in an airtight container and store in the refrigerator so it doesn’t melt. It will keep for up to 1 week in the refrigerator or 1 month in the freezer.
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When ready to use, let it stand at room temperature for 30 minutes and give it a good stir before frosting your cake/cupcakes.
*Nutrition information is a rough estimate.
Serving: 1 (two-tablespoon) serving Calories: 167 Carbohydrates: 24.4 g Protein: 0 g Fat: 8 g Saturated Fat: 6.4 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 53 mg Potassium: 10 mg Fiber: 0.2 g Sugar: 23.6 g Vitamin A: 79 IU Vitamin C: 0 mg Calcium: 2.5 mg Iron: 0 mg
