Pumpkin Cinnamon Cream Cheese Frosting

Pumpkin Cinnamon Cream Cheese Frosting

Pumpkin Cinnamon Cream Cheese Frosting

Every holiday seems to have a whole variety of traditions depending on your family and now with Pinterest every mom has more holiday ideas than they have time or patience to put in to practice. So my plan is to take my favorite ones from my family and add to them with little touches from the hubby’s family and any thing I can’t resist from Pinterest. (Which is sadly a lot!)

For Halloween, my mom has always made homemade chili, homemade breadsticks and pumpkin cookies with buttercream frosting and chocolate chips. It’s a huge hit with most of my siblings. But being the “picky” kid I didn’t really love all those things. My brother has taken over the Halloween chili making, which is just fine with me. The cookies are more where I shine anyway. I like my mom’s pumpkin cookies but they are super pumpkiny (that’s a word, right?) so I can really only manage one before I am pumpkined (also a word?) out.


So I got the idea to make just regular sugar cookies and have a pumpkin frosting instead. I felt that the best way to achieve that would be to mix it with a cream cheese frosting. My cream cheese frosting recipe is pretty straight forward and I originally thought that just adding a small can of pumpkin to the frosting would work fine. Luckily for me (and my frosting!), I am not the first person to think that pumpkin cream cheese frosting sounded delicious and there were a few recipes I could compare mine to before I added that whole can of pumpkin!


After comparing recipes with a few others I was able to make a few adjustments and I think I came up with a pretty great one that is great for Halloween, Thanksgiving or any fall event that has you craving the pumpkin goodness!

Pumpkin Cinnamon Cream Cheese Frosting


8 oz. Cream Cheese (softened)

1/2 C butter (softened)

4 1/2 C powdered sugar

1/4 C canned pumpkin

1 tsp. cinnamon


Beat together cream cheese and butter until creamy.

Add pumpkin and cinnamon until well blended.

Add powdered sugar slowly until desired consistency.

(I used the whole 4 1/2 cups when spreading on cookies, but only 4 cups when piping with cake decorating kit.)

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