We all know and love buttercream frosting, but sometimes it’s tasty fun to switch things up. That’s when we turn to cream cheese frosting (carrot cake, cinnamon rolls, Red Velvet desserts, brownies, and any baked good that’s highly spiced).

But how would you like to switch it up even more, by giving that yummy cream cheese frosting a twist? It’s all about adding pumpkin puree.

Pumpkin cream cheese frosting is even better than regular cream cheese frosting because pumpkin spices and pumpkin texture suit cream cheese perfectly. While buttercream is more stable and better for intricate decorations, and cream cheese frosting provides a richer, more decadent experience, adding pumpkin to the cream cheese creates a frosting that is more tender and less sweet, creating a nice change from the heavy sweetness of buttercream and cream cheese choices.

The structural differences between these three frostings are important. Buttercream frosting is more stable, holds its shape well, and is therefore superior for intricate designs, piping, and withstanding warmer temperatures. Cream cheese frosting is denser and wetter, making it less stable and better for spreading or a soft, rustic look rather than detailed piping. And pumpkin cream cheese frosting is even wetter, which makes it ideal for melding flavors.

All this said, you can see it’s important to know when to use which frosting. Buttercream frosting is a better choice when stability is crucial, such as for elaborate decorations, stacking cakes, or when the dessert will be served at room temperature for an extended period. Cream cheese frosting is ideal for cakes, cupcakes, and cinnamon rolls that pair well with its rich and tangy profile. Pumpkin cream cheese frosting is your best choice is you want a spicier baked good and if you want a frosting that will help a baked good retain its moistness.

Lastly, one thing to remember when using a cream cheese-based frosting: refrigeration is key to preventing spoilage.

If the idea of adding pumpkin puree to your cream cheese frosting appeals to you, then here’s a favorite recipe to try, a favorite pastry chefs throughout the U.S. Ways to use this treat are limited only to your imagination! We love this as a topping on sugar cookies.

PUMPKIN CREAM CHEESE FROSTING

Ingredients:

1/2 cup unsalted butter softened
1 1/4 cups cream cheese softened
3 cups powdered sugar
1/3 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon vanilla extract

Directions:

Combine the 1/2 cup softened butter, 1 cup softened cream cheese, 3 cups of powdered sugar, 1/3rd cup of pumpkin puree, and 1/2 tsp cinnamon in the bowl of a hand or stand mixer. Mix on low until the frosting forms about 30 seconds. Switch to medium for 1 min to get rid of any lumps.

Spread the frosting all over the cooled cake. Garnish with more cinnamon and store in the fridge for up to 5 days.

NOTES: This frosting makes enough to frost 12 cupcakes or frost and fill a 2 layer 8? chocolate cake. If the frosting is too thin, add 1/3 cup more powdered sugar and a dash of salt.

Storing: This cream cheese frosting is best kept in an airtight container in the refrigerator and used within 4-5 days. Bring it to room temperature before using it. Rewhip the frosting to restore its fluffiness if you need to.

Freezing: Due to cream cheese frostings’ high-fat content, it freezes like a dream. Scoop the frosting into a freezer-safe container, then place a piece of plastic wrap directly on top of the frosting before putting the lid on the container. Keep frozen for up to 3 months. Before using, thaw it in the fridge overnight and bring it to room temperature. It will most likely lose volume as it defrosts, but you can return it to the mixer and re-blend it back into shape.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.