Pumpkin Icing

Pumpkin spice is nice, but Pumpkin Icing is better. Sweetened with 100% pure honey, this buttercream frosting is the perfect addition to the fall baking season. Made with simple ingredients, the hardest part of the recipe is waiting for the cake to cool before you frost. IYKYK.

Yield 2 Cups
Prep Time 5 Minutes
Total Time 10 Minutes

  • ½ cup (1 stick) unsalted butter, softened to room temperature 
  • 8 oz block of cream cheese, softened to room temperature 
  • 3 Tbsp pumpkin puree 
  • 3 Tbsp Nate’s 100% Pure Honey 
  • ½ tsp cinnamon 
  • ¼ tsp allspice 
  • ¼ tsp salt 
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In a stand mixer, beat together the butter and cream cheese until light and fluffy.  Add in the pumpkin, honey, cinnamon, allspice, and salt, then beat until combined. 

Store in an airtight container in the fridge for up to 1 week. Bring to room temperature and whip on low speed to revive. 


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