Spiced Cream Cheese Frosting

Jump To Recipe Jump To Video

This simple Spiced Cream Cheese Frosting recipe is deliciously flavorful and pairs wonderfully with Pumpkin Spice and Gingerbread cakes and cupcakes!

DELICIOUS Spiced Cream Cheese Frosting Recipe by MyCakeSchool.com! Pipes beautifully and wonderfully flavorful.

We LOVE cream cheese frostings, and this spiced version makes a wonderful filling and frosting and is so easy to make.

There's just something about this combination of flavors- they are a perfect match.

You're going to want to eat this frosting by the spoonful! Keep this recipe in mind for your favorite fall cakes! There's just something so cozy and comforting about spiced frostings!

Table of Contents

More Cream Cheese Frostings

We've made so many cream cheese frosting recipes over the years. Don't miss our full collection of favorites. You can find them here: The BEST Cream Cheese Frosting Recipes!

You are sure to find something wonderful for all sorts of cake flavors!

The Best and Easiest Cream Cheese Frostings and Fillings

Enjoy the Recipe!

Thanks so much for stopping by! If you give this spiced cream cheese frosting recipe a try, we would love for you to leave a comment or photo below. It is so creamy and delicious. You will love it!

If you are interested in learning cake decorating or trying out even more cake recipes, don't miss our huge Cake Recipes & Tutorials Section! We have so many cakes to share with you.

YUM! Spiced Cream Cheese Frosting Recipe by MyCakeSchool.com. Pairs perfectly with Pumpkin and Gingerbread Cakes and Cupcakes!

Spiced Cream Cheese Frosting

Spiced Cream Cheese Frosting

This silky smooth Spiced Cream Cheese Frosting is SO delicious and easy to make! We love to use it on spice cakes and gingerbread cakes in the fall and winter!


  • 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)
  • 3 (8 ounces) (226g) per package full fat cream cheese, (total 678g) cut into 1 inch pieces and softened.....do not use reduced fat cream cheese or cream in tub containers (do not soften in microwave)
  • 3 cups (343g) powdered sugar
  • 2 teaspoons (4g) Pumpkin Pie Spice * (we list substitution below)
  • 2 teaspoons (8g) vanilla extract


Put the softened butter in the bowl of your mixer and mix until smooth.

Add the powdered sugar, vanilla, and pumpkin spice. Beat on medium speed for 2 to 3 minutes (longer if using a hand mixer) until light and fluffy. Scrape the bowl midway through.

Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.

Makes 6 cups

Use immediately or refrigerate. If you have beaten too long and it is too soft to pipe, just refrigerate a while and let it firm up.

**No pumpkin spice? You can use 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ground ginger, ¼ teaspoon cloves. There is some "wiggle room" with this if you prefer a stronger flavor of one spice over another.


Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 2 MB. You can upload: image. Drop file here


  1. Just want to thank you for putting the English metric measurements next to the American as we don't do receipes in sticks and cups! There's loads of receipes I would love to make but get put off because the English measurement isn't showing. It's also sad that we can't get some of your ingredients so if you know an alternative we could use over here please would you show it. Many thanks

  2. Hello! Love your website! I plan to make your doctored Gingerbread Cake with your Spiced Cream Cheese Frosting for a family Christmas dinner. So excited! I was wondering if the frosting, refrigerated of course ;) , would hold up well if made 3 - 4 days in advance or is it best made just prior to frosting the cake? Thank you in advance for your time, expertise and incredible website! Happy holidays to you and your family!

  3. Hi Lynn, Yes, it would be fine to make the frosting in advance. As long as the expiration date on the ingredients are ok, there is no problem. Keep the frosting in an airtight container in the refrigerator. You might want to store it in 2 containers just so it will come to spreading consistency more quickly when you are ready to us it. Don't microwave the frosting. Allow it to come to soften on the countertop, stirring or using your mixer to re-mix. Over beating with your mixer can cause it to become too soft, but that can be corrected by refrigerating 10 minutes or so until it is the spreading consistency you like.
    Hope all goes well. Thank you for your nice comments about the site. Merry Christmas!