Description
Pumpkin Cream Cheese is a smooth, fluffy fall spread made with pumpkin puree, warm pumpkin pie spice, and brown sugar. Ready in just 10 minutes, it is perfect for bagels, toast, English muffins, and other breakfast favorites.
Ingredients
1 – 8-ounce package of cream cheese, softened
2/3 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
2 tablespoons brown sugar
Instructions
- Allow the cream cheese to soften to room temperature so it blends smoothly without lumps.
- In a medium-sized bowl, combine the softened cream cheese, pumpkin puree, pumpkin pie spice, and brown sugar.
- Using an electric hand mixer, beat the ingredients until completely combined, smooth, and fluffy. Stop periodically to scrape down the sides of the bowl for even mixing.
- Transfer the Pumpkin Cream Cheese to an airtight container and refrigerate until ready to serve.
- Serve chilled or allow the desired portion to soften briefly at room temperature before spreading.
Notes
Use plain pumpkin puree rather than pumpkin pie filling for the best control over sweetness and spices.
Homemade pumpkin puree can be used if it is thick; drain excess moisture before mixing if necessary.
For a sweeter spread, gradually add additional brown sugar to taste.
Add a small splash of pure maple syrup or vanilla extract for extra fall flavor.
A pinch of ground cinnamon can be added for a stronger cinnamon flavor.
Fold in finely chopped pecans or sprinkle them over the top for added crunch.
Store in an airtight container in the refrigerator and use within 2 to 4 days.
Do not freeze, as freezing and thawing can make the cream cheese mixture watery or grainy.
Serve on bagels, toast, English muffins, muffins, pancakes, or waffles.
Nutrition
- Serving Size: About 3 tablespoons
- Calories: 125 kcal
- Sugar: 5 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
