So you opened up that can of pumpkin purée for a recipe, and you have leftovers. Like seriously, what else are you going to make with that tiny amount of pumpkin left?
Have no fear I have a yummy solution for your dilemma. Actually, my 12-year-old daughter has a tasty solution for you.
We created this recipe out of the same need as you. We made pumpkin cookies and had left over pumpkin purée. We were sitting around racking our brains for something to do with the pumpkin when my daughter asked if we could make pumpkin icing to put on Fall shaped cookies.
I thought, "wow good idea." So, the two of us got down to the business of creating a pumpkin American Buttercream icing that was delicious on our Fall shaped sugar cookies. If you need a sugar cookie recipe, we have a great one here.
I don’t know if you know this, but American Buttercream icing is so easy to make at home. Even my 3-year-old can help me make it. Once you make it at home, you will never waste your money again on store-bought crap again.
All American buttercream is a 2:1 ratio of butter to powdered sugar. The key is to whip it for 10 minutes to incorporate lots of air to make it fluffy.
Please note: The most important thing to remember when making American buttercream is to start with room temperature butter. Please do not use cold butter. You will not be able to get the air incorporated, and you will end up butter pieces in your icing, which will not be good. ROOM TEMPERATURE BUTTER!!
Yield 25 cookies
Prep time 15 minutes
Max Hold Time Store in refrigerator; 7 days max
32 oz Powdered Sugar
16 oz Room temperature butter
2 oz Pumpkin puree
2 oz Vanilla
Put all ingredients into your mixer.
Use the whip attachment.
Whip your icing for a full 10 minutes.
Do not skimp on the whipping time. 10 minutes allows you to really incorporate air for that fluffy icing
I want to start out by saying that unlike regular American buttercream, this one must remain in the refrigerator if you have any leftovers. This is because of the pumpkin puree. If you have any leftover that you store in the fridge, then make sure to bring it to room temperature before you use it. Once it reaches room temperature, just re-whip it to incorporate air again.
Now I know you see me throwing around words like whipping and incorporating. These words actually mean something when you are a baker. Now some of you may think “duh, obviously”, but some of you are going to be like me and have no clue that it mattered.
I have said it before, I am not a trained pastry chef. My mom is the trained pastry chef. So, I have learned many things about baking through her. I also have messed up so many things in baking because of not listening to her. (Hey, what can I say. Once a daughter always a daughter) Luckily for me, I can just ask my mom, and fortunately for you, we at Perfectly Pastry love sharing that kind of knowledge with you.
So, if you are like me and did not know that the way you mix in a recipe is actually important, then I suggest you go here and learn all about the mixing process. Seriously, the only way I know that it is important is because I made this recipe once and didn’t listen to my mom about whipping my icing with my whip attachment. Instead, I used the paddle attachment, and now I am a walking poster child of why the mixing process is so important.
If you really like this recipe, then you're in luck because we have all kinds of recipes to share with you like our holiday baking guide that you can get here or our peanut butter energy bites, which are our number one sellers, here.