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Pumpkin–Cream Cheese Frosting

Adding a bit of pumpkin purée, cinnamon, and nutmeg to a basic cream cheese frosting gives it holiday appeal. It’s also easy to make: Just beat butter and cream cheese together in a mixer, then add powdered sugar and spices, and throw in the pumpkin at the end. Use it to frost pumpkin cupcakes, carrot cake, or ginger cake.

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Ingredients

number of servings
1
  • 4 Cup powdered sugar sifted Added to
  • 1 teaspoon cinnamon Added to
  • 14 teaspoon freshly ground nutmeg Added to
  • 12 ounce cream cheese at room temperature Added to
  • 8 tablespoon unsalted butter, at room temperature Added to
  • 13 Cup red kuri squash puree Added to
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Directions

15 min.
1. Step

Place the sugar, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.

2. Step

Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute.

3. Step

Reduce the speed to low, slowly add the powdered sugar mixture, and beat until fully incorporated and smooth, about minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.

4. Step

Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute. Use immediately.

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