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!
Do you think this would work with maple syrup instead of brown sugar?
Yes, that would be delicious. :)
This looks delicious! How long do you think it would last in the fridge? I live on my own so I’m always running into problems with food going bad before I can finish it.
Probably 5-7 days.
I made something similar to this the other day and we have leftovers. Can it be frozen? I was hoping to incorporate it into another meal. Oatmeal, perhaps? I would love any suggestions.
Hmmm, I’ve never tried to freeze cream cheese before, so I’m not sure!
Yum yum, this sounds de-lish! :)
I’m having my first linky party on my blog and the theme is pumpkin. I’d like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.
http://cookincowgirl.blogspot.com/2011/07/pumpkin-blog-hop.html
~Cookin’ Cowgirl
I would try this using that low fat cream cheese with the wierd name to save some calories and fat, but anything with cream cheese is yum!
just made this, had to cook and mash my own pumpkin though as you can’t buy canned puree in the uk…smells SO GOOD can’t wait, my and my daddy are having it on toasted cinnamon raisin bagels for breakfast tomorrow YUMMM!!
I just made a double batch of this and I am taking it to a pig roast this afternoon! I was thinking bagel chips to spread it on! Hope it makes it there without me eating it all!
I bought a strange jarrahdale pumpkin the other day because I liked the look of it and google tells me it is delicious. I am fearlessly going to carve and eat it and hope everything turns out all right. Any thoughts on making pumpkin dishes not using the canned puree?
Great idea, and so easy! I’m baking a pumpkin tonight and now I know what to do with the leftovers. =]
PERFECT. I’m gonna try it ASAP. Thank you! :)
Honey would be fantastic! It may make the consistency thinner so I would start with a little bit less and add more as needed.
This looks AMAZING. Any thoughts on whether I could sweeten it with honey instead of brown sugar? Do you think that will ruin it, or do you think that’d take it in a different but possibly delish direction?
This looks incredible! I am going to try it soon for sure!
I can seriously get behind this use of pumpkin puree!
Well, yum! I’m going to make some bagels tonight, so I’m just going to have to pick up some pumpkin and such to go with it.