Pumpkin Cream Cheese Frosting
- 8 ounces cream cheese or 8 ounces toffuti better than cream cheese soy cream cheese, softened
- 12 cup canned pumpkin puree
- 14 teaspoon grated nutmeg
- 1 orange, zested
- 12 teaspoon vanilla extract
- 3 12 cups powdered confectioners' sugar
- Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed.
- Beat in sugar until frosting is fluffy.
- Use it to frost gingerbread cupcakes or any number of delicious desserts!
cream cheese, pumpkin puree, nutmeg, orange, vanilla, powdered confectioners
Taken from www.food.com/recipe/pumpkin-cream-cheese-frosting-74985 (may not work)