Instructions

1. In a mixer, add the softened butter, the pumpkin puree, the vanilla, and the spices. The butter should be slightly softened,  which means it is still cold but has been out of the refrigerator for 30-60 minutes.
2. Mix on medium speed until thoroughly combined (about 2 minutes.)  You want to fully cream the ingredients together so the butter and the pumpkin and the spices all meld together.
3. Measure 4 1/2 cups of Powdered Sugar and add it to the measuring bowl.  You can sift the powdered sugar if it is really lumpy but we do not always do this. Instead, we mix the powdered sugar on low for 30 seconds to break up any large lumps before adding it to the butter and pumpkin mixture.
4. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter/pumpkin and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
5. Because of the moisture from the pumpkin puree this is a wet frosting. If it is too loose at this point, add 1 tablespoon of Cornstarch and mix it until combined. This will help thicken up the frosting without changing the taste.
6. This is the fun part of the recipe where you get to taste your frosting. You are trying to determine if the consistency is correct or if it needs more cinnamon or nutmeg or maybe a little more vanilla extract. If it tastes great, test the consistency.  If it is too thin even after adding the cornstarch, try to refrigerate it for an hour to see it if will set back up.