Pumpkin Spice Cream Cheese Frosting


Pumpkin Spice Cream Cheese Icing



My daughter has been sneaking spoonfuls of this Pumpkin Spice Cream Cheese Frosting from the fridge all week, and I can't even get mad.  It's SO GOOD.  I really (truly and sincerely) hope you're not thoroughly sick of my PUMPKINEVERYTHING posts yet, because I'm only just getting started. This is my favorite (favorite favorite) food season of the year and I could just gleefully live off of pumpkin foods, and soups, and chilis for ever and ever, amen.  Okay, maybe I'd like some Thai curry every now and again, but mostly, I'd be perfectly happy (and probably round) as a pumpkin.

This Pumpkin Spice Cream Cheese Frosting whips up in about two minutes (literally. maybe less, even.), and keeps in the fridge for as long as your cream cheese and butter are good (so make sure to check the use-by dates and make a note of them on your jars).  The recipe makes enough for one cake, and I'd like to personally recommend my Simple Pumpkin Spice Cake as the first thing you put it on.  Unless you're gluten-free.  In which case I propose you try the Flourless Pumpkin Spiced Mug Cake!



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Pumpkin Spice Cream Cheese Frosting, Ingredients:




Pumpkin Spice Cream Cheese Frosting, Directions:

  1. With an electric mixer or stand mixer, whip together butter and cream cheese.  
  2. Add pumpkin pie spice and powdered sugar, one half cup at a time.  Beat until smooth and fully incorporated.
  3. Allow to set in the refrigerator and ENJOY!




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Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing

Pumpkin Spice Cream Cheese Icing


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