Vegan Pumpkin Spice Frosting

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Using an electric mixer in a bowl of vegan pumpkin spice frosting

Frosting lovers, rejoice! We have the perfect pairing for your favorite pumpkin bread, cookies, spice cake, and more: Pumpkin spice buttercream frosting! It’s decadent, sweet, buttery (but vegan + dairy-free!), and perfectly pumpkin-spiced. 

This fluffy fall dream is just 1 bowl, 5 minutes, and 4 ingredients away. Grab your favorite pumpkin treat and let’s get to frosting!

Vegan butter, powdered sugar, pumpkin purée, pumpkin pie spice, and salt

This simple buttercream frosting starts with mixing the (vegan) butter and powdered sugar with an electric mixer until it’s smooth, light, and fluffy.

Using an electric mixer to whip vegan butter and powdered sugar

Then we add the fall flavors: pumpkin purée and pumpkin pie spice, plus a little salt (optional but recommended if using unsalted butter) to enhance the flavor.

Adding pumpkin pie spice to a bowl of vegan buttercream topped with a scoop of pumpkin purée

Mix again, and you’ve got a gorgeous, subtly pumpkin-y frosting studded with fall flavor!

Bowl of light and fluffy vegan pumpkin buttercream frosting

We hope you LOVE this pumpkin spice frosting! It’s:

Fluffy
Buttery
Decadent
Versatile
Sweet but not overly sweet
Vegan + dairy-free
& Perfect for fall!

Enjoy this delicious frosting on cupcakes, spice cakes, pumpkin bread, cookies, and more!

More Pumpkin-Spiced Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Pumpkin oat cookie topped with vegan pumpkin spice buttercream frosting

Prep Time 5 minutes

Total Time 5 minutes

Servings 10 (2-Tbsp servings)

Course Frosting

Cuisine Dairy-Free, Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

US Customary – Metric
  • 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter would work too if not vegan/dairy-free)
  • 2 cups powdered sugar, sifted if clumpy (ensure organic for vegan-friendly)
  • 2 Tbsp pumpkin purée
  • 1 tsp pumpkin pie spice
  • 1 pinch sea salt (optional // omit if using salted butter)
  • With an electric mixer in a medium bowl, mix together the softened vegan butter and sifted powdered sugar until smooth, light, and fluffy.

  • Add the pumpkin purée, pumpkin pie spice, and salt (optional) and beat again until fully incorporated.

  • Serve on top of cupcakes, spice cakes, pumpkin bread, cookies, and more! If using immediately, you can leave the frosting at room temperature for up to 1 hour. Or, for later use, place in an airtight container and store in the refrigerator so it doesn’t melt. It will keep for up to 1 week in the refrigerator or 1 month in the freezer.

  • When ready to use, let it stand at room temperature for 30 minutes and give it a good stir before frosting your cake/cupcakes.

*Nutrition information is a rough estimate.

Serving: 1 (two-tablespoon) serving Calories: 167 Carbohydrates: 24.4 g Protein: 0 g Fat: 8 g Saturated Fat: 6.4 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 53 mg Potassium: 10 mg Fiber: 0.2 g Sugar: 23.6 g Vitamin A: 79 IU Vitamin C: 0 mg Calcium: 2.5 mg Iron: 0 mg

Published by Staff Reporter