Frost lovers, rejoice! We have the perfect pairing for your favorite Pumpkin bread, Cookies, Spice cakeAnd more: pumpkin spice buttercream! It’s decadent, sweet, buttery (but… vegetable + Dairy free!) And to the fullest Spiced pumpkin.
This delicate autumn dream is just a dream 1 bowl, 5 minutesand 4 ingredients far. Grab your favorite pumpkin treat and let’s get started on the decorating!
This simple buttercream frosting starts by mixing together butter (vegan) and powdered sugar Electric mixer Until it’s done Soft, light and fluffy.
Then we add the Autumn flavours: Pumpkin puree and Pumpkin pie spicesPlus a little salt (optional but recommended if using unsalted butter) to enhance the flavour.
Blend again, and you’ll get a great look. With pumpkin skill y Frosting studded with fall flavor!
We hope you love the pumpkin spice frosting! that it:
delicate
buttery
decadent
Diverse abilities
Sweet but not overly sweet
Vegan + dairy free
& Perfect for fall!
Enjoy these delicious decorations Cakes, Spice cakes, Pumpkin bread, CookiesAnd more!
More pumpkin spiced treats
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag the photo @minimalistbaker On Instagram. Cheers friends!
Shares 10 (2-tablespoon servings)
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- 1/2 cup Softened vegetable butter (We love Miyoko’s butter // would work too if not vegan/dairy-free)
- 2 Cups Powdered sugar, sifted if lumpy (Make sure it’s organic and vegan friendly)
- 2 tablespoon Pumpkin puree
- 1 teaspoon Pumpkin pie spices
- 1 pinch sea salt (My choice // omit if using salted butter)
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with Electric mixer In a medium bowl, mix the softened vegan butter with the sifted powdered sugar until smooth, light and fluffy.
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Add the pumpkin puree, pumpkin pie spice, and salt (optional) and whisk again until completely combined.
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Served above Cakes, Spice cakes, Pumpkin bread, CookiesAnd more! If you are using it right away, you can leave the frosting at room temperature for up to one hour. Or to use later, place it in an airtight container and store it in the refrigerator so it does not melt. It can be kept for up to one week in the refrigerator or one month in the freezer.
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When ready to use, leave at room temperature for 30 minutes and stir well before decorating the cake/cupcakes.
*Nutrition information is an approximation.
Submission: 1 (2 tablespoons) serving Calories: 167 Carbohydrates: 24.4 g protein: 0 g fat: 8 g Saturated fat: 6.4 g Polyunsaturated fats: 0 g Monounsaturated fats: 0 g Trans fats: 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