Pumpkin Spice Latte Buttercream


1 teaspoon espresso coffee powder
1 tablespoon International Delight French Vanilla Liquid Creamer
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup pumpkin puree
3 cups powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt

In a small bowl, combine espresso powder and creamer. Stir until the espresso powder dissolves. Set aside.

In a standing mixer fitted with a whisk, cream the butter for 3 minutes. Scrape down the sides of the bowl if necessary. Add pumpkin puree. Mix until combined. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended and then increase speed to medium and beat for another 3 minutes.

Add cinnamon, pumpkin pie spice, salt and espresso mixture and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached.

Enjoy on your favorite dessert, or with a spoon! We especially love it on our Pumpkin Spice Cake and Easy Chocolate Cake.

DONNA'S NOTES: This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl).

It is tempting to use a pre-blended pumpkin pie spice. I would avoid that in this recipe, as the allspice would not work very well with the espresso.

Recipe developed by Donna Elick - The Slow Roasted Italian
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