Pumpkin Cream Cheese Frosting Recipes

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
• In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
• Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
• In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
• Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
• Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F / 180C, all oven types.
• Spray and line a large pan around 9 x 13" / 22 x 33cm with baking paper with overhang. (Note 3)
• In a large bowl, whisk together the eggs, sugar, oil and pumpkin.
• Add remaining ingredients and mix well.
• Spread into prepared pan. Bake for 25 minutes.
• Cool for 10 minutes before turning out onto cooling rack. Frost with cream cheese frosting.

PUMPKIN CREAM CHEESE FROSTING

Steps:

• Beat butter and cream cheese well until fully incorporated and smooth.
• Add vanilla, salt and powdered sugar, blending until smooth and fluffy.
• Refrigerate for 1 hour or until ready to use. It needs to set up again before being a good frosting consistency.
• Store any baked goods using cream cheese frosting in the refrigerator until ready to eat.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

PUMPKIN SPICE FROSTING

Steps:

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

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
• For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

PUMPKIN SKILLET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make the cake: Heat the oven to 350 degrees. Grease a 10-inch oven-safe skillet with butter. In a large bowl, whisk the oil and light brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and mix after each addition until well incorporated. Mix in the vanilla extract.
• Add the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt and mix well to combine. Add the pumpkin purée and mix until the batter is homogeneous. Pour the batter into the prepared skillet and spread into an even layer with a spatula.
• Bake the cake until a toothpick inserted into the center comes out clean (or with just a few moist crumbs), 30 to 35 minutes. Cool completely.
• While the cake cools, make the frosting: In a medium bowl, using a rubber spatula or electric mixer, mix the butter and cream cheese until combined. Add the confectioners' sugar about 1/2 cup/60 grams at a time, mixing well to incorporate between additions. Add the vanilla and salt and mix to combine.
• Frost the cooled cake with the cream cheese frosting in an even layer. If using, sprinkle the pecans evenly over the frosting.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
• Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
• Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
• Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

PUMPKIN CHEESECAKE CAKE WITH PUMPKIN CREAM CHEESE FROSTING

Steps:

• The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret.
• Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray.
• Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it.
• In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one.
• Add sour cream, whipping cream and vanilla. Mix until smooth.
• Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan.
• Bake the cheesecake for 45 minutes. It should be just set.
• Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• The cake: Preheat the oven to 350 degrees F.
• Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now.
• In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well.
• In a separate bowl, whisk together the flour all other dry ingredients.
• Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined.
• Pour the batter into your 2 prepared pans.
• Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
• Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely.
• The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream.
• If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake.
• Keep cake refrigerated until served.
• Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
• Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
• Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
• Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
• Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
• Add eggs and mix well.
• Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
• Fold in nuts.
• Pour into a greased 9 x 13 inch baking pan/dish.
• Bake for 35- 40 minutes or until center tests done.
• Cool completely before frosting.
• (I keep mine in the pan-- I use a glass Pyrex baking pan).
• For the frosting: Beat cream cheese, butter and vanilla until smooth.
• Gradually add sugar and mix until well combined and smooth.
• Add milk and beat until frosting is the spreading consistency you desire.
• Frost cake and sprinkle with chopped nuts if you like.