Begin by ensuring your cream cheese and unsalted butter are at room temperature, about 30 minutes prior to mixing.

In a large mixing bowl, combine 8 oz of room-temperature cream cheese and ½ cup of softened unsalted butter. Beat on medium speed for 2-3 minutes until smooth and fluffy.

Add ½ cup of pure pumpkin puree and 1-2 teaspoons of chosen spice. Mix on low speed for 1-2 minutes until well combined.

Gradually incorporate 3-4 cups of powdered sugar on low speed, one cup at a time, mixing until desired thickness is achieved.

Increase the mixer speed to medium-high and whip for another 2-3 minutes to ensure light and fluffy frosting.

Adjust for consistency by adding milk for thinner frosting or more powdered sugar for thicker frosting.

Transfer to an airtight container and store in the refrigerator for up to a week or freeze for up to 3 months.