Cinnamon & Spice, Pumpkin Buttercream

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1.     Place softened pumpkin butter into stand mixer fitted with the whisk attachment. On medium, whisk the pumpkin butter for several minutes.

2.     Using ½ a cup at a time, add the powdered sugar and whisk on medium to medium high until fully incorporated. Scrape down the sides of the bowl as needed. After 3 cups of powdered sugar have been incorporated, pour in the cream. Slowly turn the machine on (to avoid splashing,) turning it up to medium, until the cream is fully incorporated and the mixture is smooth.

3.     Continue adding the powdered sugar – ½ a cup at a time. Add the cinnamon and vanilla and mix on medium-low until the icing is smooth and creamy.



a.     This recipe is very versatile. Feel free to add in other warm spices – nutmeg, cloves, or more cinnamon, for example.

b.     I added brown gel food coloring (4 drops) to use as the outer filling of the macaron for aesthetic reasons only.

Pair this with a whole-grain gluten-free sugar cake or use in pumpkin spice macarons with pumpkin butter. 

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