Monday, September 18, 2017

Pumpkin Spice Latte Buttercream Frosting

Pumpkin Spice Latte Buttercream Frosting is a simple recipe for a rich and creamy icing with notes of espresso, pumpkin and the perfect spice mix this one is sure to be a favorite... on everything, including a spoon.

We are so excited to be partnering with International Delight®  to bring you another fabulous dessert recipe. I don't know about you, but I love my coffee so I always have creamer in the house. I have found it to be an amazing convenient ingredient in cooking and baking sweets. Don't you just love those multitasking ingredients?

I tell ya, I have already been enjoying my fair share of PSL's at my favorite coffee house (and probably your share too). I have been a latte girl as long as I can remember but the pumpkin spice latte really rocks my world! Espresso with milk and a sweetener are the basics ingredients for my go-to latte.

During the fall though I am so excited to dive into the glorious fall creation. Made with pumpkin puree, cinnamon, ginger, nutmeg and allspice it is like autumn in a glass. I am not normally a trend chaser, but I have to tell you there is something about this combination that calls to me.

So naturally I want to try everything with it. Cake, cookies, ice cream...  You name it. Well the best way to do that is with a perfectly fall flavored Pumpkin Spice Latte Frosting on my favorite cupcakes!

Rich and creamy with the perfect combination of pumpkin, espresso, vanilla creamer, cinnamon, ginger, nutmeg and clove it is the ultimate fall frosting! We absolutely love it on our Pumpkin Spice Cake and Easy Chocolate Cake. So, make the cake recipe and use this Pumpkin Spice Latte Buttercream Frosting on top. {{swoon}}


By now, you know how much we love their coffee creamers and have for some time (check out our 60+ International Delight recipes).

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With love from our simple kitchen to yours. 

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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
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


  1. These look AMAZING!

    1. Holli@TheSlowRoastedItalianSeptember 21, 2017 at 8:27 AM

      Thanks so much, Jessica! Enjoy!

  2. In the directions there is no mention of when to add the pumpkin purée. Or did I miss it??

    1. Holli@TheSlowRoastedItalianSeptember 22, 2017 at 10:19 AM

      Here you go Trisha! 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.


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