Best 5 Pumpkin Frosting Deluxe Recipes
If you are looking for a delicious treat that is perfect for pumpkin season, look no further than pumpkin frosting deluxe. This decadent frosting is made with a combination of pumpkin, cream cheese, butter, and sugar, creating a sweet and creamy flavor that is sure to satisfy your cravings. It's a versatile frosting that can be used on cakes, cupcakes, cookies, and even ice cream. So if you are ready to experience the ultimate pumpkin frosting experience, read on for the best recipe to make pumpkin frosting deluxe.
Here are our top 5 tried and tested recipes!
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
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.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
2-INGREDIENT PUMPKIN FROSTING
This frosting is one of those brilliant, silly-simple recipes you'd never know was made with just two ingredients: canned pumpkin puree and chopped up chocolate. You start by cooking the pumpkin to concentrate its flavor and thicken it, then simply stir in the chocolate until it melts. The sweet and tangy results are the perfect complement to cake, and the creamy consistency spreads easily into gorgeous swoops.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 2 cups (enough for one 9-by-13-inch cake)
Number Of Ingredients 2
Steps:
- Add the pumpkin puree to a medium saucepan and cook over medium heat, stirring often, until it bubbles, thickens and darkens slightly, about 10 minutes.
- Off the heat, stir the chocolate into the pumpkin puree until it's melted and the frosting is smooth. Cool for at least 10 minutes before using. The frosting will keep in an airtight container in the refrigerator for up to 1 week; stir until smooth.
PUMPKIN FROSTING DELUXE
A soft, fluffy, less sugary-sweet frosting for any cake type. Note that the ingredients staying cold is very important to this recipe.
Provided by GottaFeedThreeBoys
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Beat confectioners' sugar, butter, cinnamon, nutmeg, and cloves together in a chilled bowl with an electric mixer until smooth and glossy. Fold whipped whipping cream into the butter mixture until the color is consistent. Lightly fold pumpkin puree through the cream mixture. Stir water into the frosting to thin to your desired, spreadable consistency.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 14.3 g, Cholesterol 49.9 mg, Fat 14.6 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 31.8 mg, Sugar 12.6 g
DELUXE PUMPKIN BARS
Betty Crocker® pumpkin cookie mix adds flavor to these wonderful bars. A dessert drizzled with caramel sauce and topped with pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; lightly spray foil with cooking spray. In large bowl, stir cookie mix, butter and egg with spoon until blended. Press dough into pan.
- Bake 20 to 22 minutes or until set and edges are lightly browned. Sprinkle with marshmallows. Set oven control to broil. Broil 4 to 6 inches from heat 1 minute or until marshmallows are toasted. Cool 20 minutes.
- Meanwhile, in 1-quart saucepan, heat brown sugar, 3 tablespoons butter, the corn syrup and salt to boiling; boil 1 minute. Stir in whipping cream; cook 1 minute. Remove from heat; cool 10 minutes, stirring occasionally. Drizzle caramel sauce over bars; sprinkle with pecans. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Use foil to lift from pan. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Fat 2 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg
PUMPKIN CHEESECAKE DELUXE
I developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured. My family wished I had made two! -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan., Garnish with whipped cream and pecan brittle if desired.
Nutrition Facts : Calories 548 calories, Fat 38g fat (20g saturated fat), Cholesterol 162mg cholesterol, Sodium 368mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 9g protein.
Tips:
- To achieve the perfect pumpkin puree, choose a ripe, firm pumpkin and bake it until tender. Remove the skin and seeds, then blend the flesh until smooth.
- For a creamier frosting, use full-fat cream cheese and butter. If you prefer a lighter frosting, you can substitute low-fat or non-fat dairy products.
- Add flavorings such as vanilla extract, pumpkin pie spice, or cinnamon to taste. You can also add a pinch of salt to balance the sweetness.
- For a more decadent frosting, consider adding a tablespoon or two of melted chocolate or caramel.
- Store the frosting in an airtight container in the refrigerator for up to two weeks. Bring it to room temperature before using.
Conclusion:
Pumpkin frosting is a delicious and versatile frosting that can be used to top cakes, cupcakes, cookies, and other desserts. With its smooth texture and rich pumpkin flavor, it's sure to be a hit with everyone who tries it. So next time you're looking for a festive and flavorful frosting, give pumpkin frosting a try!
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