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 this Pumpkin Cream Cheese Spread definitely got priority.
The recipe comes together in minutes and is good spread on anything from home made cinnamon raisin bagels to graham crackers, or even apple slices. 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.
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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.
What should you do with the rest of your can of pumpkin? Check out my Pumpkin Recipe Roundup for ideas! Leftover pumpkin purée can also be frozen for longer storage. I suggest spooning it into freezer bags and squeezing out excess air.
Pumpkin Cream Cheese Spread
Servings 6 (2 Tbsp each)Ingredients
- 4 oz cream cheese ($0.99)
- 1/4 cup pumpkin puree ($0.34)
- 1 Tbsp brown sugar ($0.04)
- 1/2 tsp vanilla ($0.14)
- 1/2 tsp cinnamon ($0.05)
- 1/2 tsp pumpkin pie spice ($0.05)
Instructions
- Combine all ingredients in a bowl and whip until smooth. Refrigerate until ready to use, or up to 5 days.
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Nutrition
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How to Make Pumpkin Cream Cheese – Step By Step Photos
Place 4oz. cream cheese, 1/4 cup pumpkin purée, 1 Tbsp brown sugar, 1/2 tsp vanilla, 1/2 tsp cinnamon, and 1/2 tsp pumpkin pie spice in a bowl. If you don’t have pumpkin pie spice, you can actually make it using a few other spices. Here is my recipe for pumpkin pie spice.
Make sure to get 100% pumpkin purée (sometimes called “solid pack” pumpkin) and not canned pumpkin pie filling, which is already mixed with spices and sweeteners. You want plain old pumpkin for this.
Whip the ingredients together until the mixture is smooth. I did this by hand, which takes a little work, but eventually there will be no lumps of cream cheese left. You can also use a hand mixer to make it easier. 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.
I have to break out this recipe for Pumpkin Cream Cheese Spread every fall!
Loved the pumpkin cream cheese on bagels. Now it doesn’t have to be seasonal.
Delish! We enjoyed this on graham crackers and bagels. Getting ready to make again – we were so sad when the first batch was gone!