Pumpkin Cream Cheese

It has been an absolutely gorgeous fall here in Michigan.  The trees are in full swing of changing their colors and the weather has been amazing!  It’s generally quite chilly as soon as autumn hits, but it has been a steady period of warm and sunny weather.  I don’t remember a fall ever being so beautiful.

Things such as this remind me to embrace the little things in life… which strangely brings me to this cream cheese.  It’s nothing short of a little piece of heaven.   It tastes just like pumpkin cheesecake.  Spread it on your morning bagel or use it as a dip for apple slices.

I made this last night and set it in the refrigerator to chill until morning.  As I always do, I licked the spoon when I was finished to give it a little taste and I instantly fell in love.  I’m not exaggerating.  I couldn’t wait to get out of bed this morning and spread this on a bagel for breakfast.  For those of you that don’t know me, let me fill you in:  (1) I hate mornings, and (2) I find any excuse to sleep in a couple minutes longer.  (3)  This causes me to be late and always rushing around,  (4) which leaves me no time to make or even grab a quick breakfast.  But this morning was different.  I eagerly got up, got ready, spread this on a bagel for breakfast, and savored every bite.   Now that’s saying a lot.

Pumpkin Cream Cheese Spread {print recipe}
1 package {8-ounces} reduced-fat cream cheese, softened
1/3 cup to 1/2 cup pumpkin puree*
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
pinch of salt

Combine all the ingredients and mix until well blended.  Refrigerate at least an hour.

*I used 1/3 cup pumpkin because I like the texture of my cream cheese to be stiff.  If you don’t mind your cream cheese a little softer and want a stronger pumpkin flavor, use the 1/2 cup.

Recipe is inspired by Pinch My Salt.

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  1. Holy smokes, what a great idea! Definitely trying this soon.

  2. your pictures are soooo pretty! and the recipes, yuuuum :)

  3. This looks like the perfect breakfast to me!!

  4. this is so tempting..<i have to try this

  5. I’m a cream cheese addict. This looks delicious!

  6. The cream cheese looks so good, can I mix it up with peanut butter?

    • Erin Stomber says:

      I haven’t tried mixing it with peanut butter, but you certainly could! If you try it, let me know how it turns out!

  7. What a delicious recipe! Thanks for sharing.

  8. The Pumpkin Puree is that just pumpkin in a can

    • Erin Stomber says:

      Yup… it’s just canned pumpkin {like Libby’s}. Just make sure you don’t get pumpkin pie filling. It often looks similar. The pumpkin puree will say “100% pumpkin” on the label. Thanks for asking. My mom had asked me the same question!

  9. I am going through my Google Reader and just saw this one! HOLY YUM! I need this now!

  10. I can’t wait to try this!

  11. Looks SO good! I just made it! Now I have to wait an hour to eat it.. :( but I CAN’T WAIT!

  12. This looks divine! I am making it as soon as I can get this cream cheese softened.

  13. This is just the exact recipe I was looking for. I am going to spread the filling on flour tortilla shells, roll them up, chill overnight then slice into pinwheels…..My husband and I are trying to lose weight and these will be our ‘cookies’. ;)

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