Pumpkin Cream Cheese Frosting
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1/2 tsp. pumpkin pie spice
- 2 cups powdered sugar
- BEAT cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.