About one hour before making, pull out your butter so it can soften. The butter should be soft and malleable, but not super soft. If you've accidentally softened too much (we all get distracted!) you can place it back in the fridge for a bit to allow it to stiffen back up a bit.
In a mixing bowl, sift your powdered sugar at least once to remove any clumps and to ensure it is light and airy.
Cream your butter for several minutes (about 4-6) on a medium high speed until it is light and airy. It should lighten in color and add more in volume.
Add in the pumpkin puree, the salt, cinnamon and vanilla and continue mixing on medium-high speed for 1-2 minutes to make sure it is mixed in throughly.
With the mixer on a slow speed, sprinkle in ½ the powdered sugar. Once it has mixed in, increase the mixer speed back to medium high speed and beat for 2-3 minutes.
Turning the mixer back down to a slow speed, sprinkle in the remaining ½ of the powdered sugar. Once it has mixed in, increase the mixer speed back to medium high speed and beat for 2-3 minutes.
Again turning the mixer back down to a slow speed, slowly stir in ½ tablespoon of the milk or cream. Beat the icing again to make sure the milk is combined. If it is too thick or stiff, add in another ½ tablespoon of milk or cream. Do this until you get the consistency you are aiming for. Remember- you can always add more liquid to soften the icing, but you can't take the liquid away!
Use the frosting to ice your favorite cupcakes, quick breads, or cookies! If piping or icing a double 9 inch layer cake, double the recipe to ensure you have enough icing. You can always refrigerate any extra!
Enjoy! Leave a comment and let me know what you think!