There are a kajillion pumpkin recipes that I’d like to make and not nearly enough time or stomach room for them all. But this recipe has been in my queue since last year so it definitely gets priority.
The recipe comes together in minutes and is good spread on anything from home made cinnamon raisin bagels to crackers. It’s sweet, tangy and full of deep autumn spices! Plus, adding pumpkin to cream cheese is like adding a vitamin and fiber packed pill to something that is normally sinfully delicious. Sounds like a win-win.
I like having the option of savory (plain) cream cheese or sweet (pumpkin) so the recipe is a half-block portion. If you don’t want left over cream cheese just double the recipe and use up the whole block. Or, you can use the left over half a block of cream cheese to make some Spinach Artichoke Pasta.
Pumpkin Cream Cheese Spread
- 4 oz. cream cheese $0.85
- ¼ cup pumpkin puree $0.16
- 1 Tbsp brown sugar $0.02
- ½ tsp vanilla $0.14
- ½ tsp cinnamon $0.05
- ½ tsp pumpkin pie spice $0.05
- Combine all ingredients in a bowl and whip it up till smooth. Refrigerate until ready to use!
- Try not to eat it straight out of the bowl with a spoon while your bagel is toasting.
Step By Step Photos
Place all of the ingredients together in a bowl and whip it. Whip it good.
I whipped it by hand which took some effort (you don’t want any cream cheese chunks left) but if you have a hand mixer you can take that route. Refrigerate it till you’re ready to eat. Chilling it also helps stiffen it up because it will get quite soft when you whip it.
Got left over pumpkin? I suggest freezing it in small portions so you can make more of this later or perhaps some pumpkin lattes (recipe coming soon!).
MMmmmm, I had to take a bite.