Vegan Pumpkin Spice Buttercream Frosting

 Here's a simple recipe for Vegan Pumpkin Spice Buttercream Frosting, perfect for topping cupcakes, cakes, or cookies:

Ingredients:

1/2 cup coconut oil (solidified or vegan butter), softened

1/2 cup canned pumpkin puree (not pumpkin pie filling)

2 1/2 to 3 cups powdered sugar (depending on desired sweetness and consistency)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves (optional, for extra spice)

Pinch of salt

1-2 tablespoons non-dairy milk (such as almond or oat milk), as needed to adjust consistency

Instructions:

1. Cream the butter: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened coconut oil (or vegan butter) until smooth and creamy.

2. Add pumpkin and spices: Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and ground cloves (if using). Beat until everything is well combined.

3. Add powdered sugar: Gradually add powdered sugar, 1/2 cup at a time, beating well after each addition. Start with 2 1/2 cups of powdered sugar, and add more if you need a thicker frosting.

4. Adjust consistency: If the frosting is too thick, add non-dairy milk 1 tablespoon at a time, until it reaches your desired consistency.

5. Taste and adjust: Taste the frosting and adjust the sweetness or spices to your liking. You can add a little more cinnamon, a dash of vanilla, or more powdered sugar if needed.

6. Frost your treats: Use a spatula or piping bag to apply the pumpkin spice buttercream frosting to cakes, cupcakes, or cookies.

Enjoy your Vegan Pumpkin Spice Buttercream Frosting—it's rich, creamy, and full of fall-inspired flavors!