Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.2g) salt
  • 1/3 cup (80g) pumpkin purée
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground ginger
  • 1/8 tsp (0.5g) ground nutmeg

Instructions:

  1. Beat the softened butter on high speed for 3–5 minutes until the color transitions from pale yellow to nearly white and the texture is light and airy.
  2. Gradually add the sifted powdered sugar one cup at a time, beating on low until incorporated, then switch to high for 2 minutes until fluffy.
  3. Add the pumpkin purée, vanilla extract, and salt. Beat on medium speed until the mixture is fully combined, smooth, and a consistent velvety orange hue.
  4. Sift in the cinnamon, ginger, and nutmeg. Beat on low for 30 seconds just until the spices are distributed.
  5. Finish with one final 1-minute whip on high speed to ensure the frosting is light enough to spread without tearing the cake.