Prepare the pumpkin puree. Start by draining your canned pumpkin—line a small bowl with a cheesecloth, scoop in the pumpkin puree, and squeeze out the liquid.

(Pumpkin holds a lot of moisture, so don’t skip this step or your buttercream may end up too soft to hold its shape!)

Cream the butter. In a stand mixer (fitted with paddle attachment) (a hand mixer also works!), add butter and beat on medium-high for 3-5 minutes or until butter is smooth and turns a fluffy off-white color.

Incorporate the powdered sugar. Reduce the mixer speed to low and gradually add the powdered sugar until a thick mixture forms.

Add pumpkin & spices. Add in the drained pumpkin puree along with the pumpkin pie spice, cinnamon, and a pinch of salt (optional if you used salted butter). Mix on medium speed until the pumpkin is fully blended into the frosting.

Whip the heavy cream. Pour in the heavy cream and increase the mixer speed to high. Whip the frosting for 2-3 minutes, or until it becomes light, fluffy, and holds soft peaks.

Frost & enjoy! Use the pumpkin spice buttercream right away to frost cookies, cakes, or cupcakes. If not using immediately, cover the bowl tightly & store it in the refrigerator for up to a week!