Pumpkin Spice Cool Whip Frosting
Whip up the perfect autumn treat with our Pumpkin Spice Cool Whip Frosting recipe. Simple, versatile, and irresistibly delicious, it's the ideal finishing touch for your fall desserts. Dive into the flavors of the season!
Servings: 24 cupcakes
Calories: 41kcal
Ingredients
- 1/2 cup Pumpkin Puree not pumpkin pie filling
- 1 tsp Pumpkin Pie Spice adjust to taste
- 1/2 cup milk
- 3.4 oz box of instant vanilla pudding mix
- 8 oz tub of Cool Whip thawed
- 1 tsp Orange Food Coloring optional
Instructions
- Pumpkin Spice Mixture: In a medium-sized mixing bowl, whisk together the pumpkin puree and pumpkin pie spice until smooth and well combined.
- Pudding Mixture: In another bowl, whisk together the milk and the instant vanilla pudding mix. Continue whisking for about 2 minutes, or until the mixture thickens.
- Combine Pudding and Pumpkin: Gently fold the pumpkin spice mixture into the pudding mixture, ensuring they're well combined.
- Fold in Cool Whip: Gently fold the Cool Whip into the pumpkin-pudding mixture. Continue folding until the frosting is smooth and well combined. Optional: If you want your frosting to be extra orange, fold in some orange gel food coloring until you get to the desired tint.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before using. This will help the frosting set and become firmer, making it easier to spread or pipe.
- Apply to Desserts: Once set, you can spread or pipe the Pumpkin Spice Cool Whip Frosting onto cakes, cupcakes, cookies, or any other dessert that could benefit from a touch of pumpkin spice deliciousness!
- **Special Note** Do NOT use off brand cool whip or low fat cool whip - use COOL WHIP brand and full fat/original. I have tried different off brands and low fat versions and they don't hold up as well!
Notes
Storage Information
Leftover frosting? No problemo! Pop it into an airtight container and store it in the fridge for up to 3 days. Whenever you're ready to use it again, give it a little stir, and it'll be as good as new.Can This Be Frozen?
Well, my friend, the answer is yes! If you find yourself with more frosting than you know what to do with feel free to pop it in a freezer-safe container. When you're ready to use it, just thaw it out in the refrigerator overnight.Can This Be Made Ahead of Time?
Absolutely! If you're the type who loves to get a jump start on things you can whip up this frosting a day or two in advance. Store it in the fridge as mentioned, and it'll be ready for action when you are.Substitutions & Variations
We all have those moments where we're midway through a recipe and realize, "Oops! I forgot to buy that." Here are a few tweaks you can make:- Pumpkin Pie Spice: Don't have any on hand? Make your own by combining cinnamon, nutmeg, ginger, and cloves.
- Cool Whip: You can use stabilized whipped cream if you prefer a more homemade touch.
- Milk: Any dairy or non-dairy alternatives will work. Almond or oat milk could add an interesting twist!
Helpful Cooking Notes
- Consistency Matters: If you decide you're a pumpkin fanatic and want to add more puree, just remember it might change the consistency a tad. But hey, a little extra pumpkin never hurt anybody, right?
- Piping Proportions: Planning on some fancy piping work for those cupcakes? Remember, this batch will pipe 12 cupcakes if you're going big and tall, or 24 if you're keeping it subtle and low. If you are using this to frost a sheet cake or two rounds, I recommend doubling the recipe!
- Color Me Pumpkin: The orange food coloring is totally optional. But if you're in the mood for a more vibrant, festive look, why not?