Pumpkin Spice Cream Cheese Spread
This pumpkin spice cream cheese is cold and creamy and is perfect to spread on your morning bagel but it also goes great with graham crackers, bananas, apples, ginger snaps, cinnamon bagel chips and muffins. It has all the flavors of autumn - pumpkin, cinnamon, nutmeg, vanilla - packed into every bite. If you aren't up for the calorie commitment of some of the seasons more famous pumpkin recipes (pumpkin doughnut I'm looking at you) but have a hankering for something pumpkiny, this Pumpkin Spice Cream Cheese is your answer.
Ingredients
- 1 8 oz block of organic cream cheese room temperature is best so let it thaw out a bit or toss in the microwave for 10-15 seconds
- ½ cup organic pumpkin puree personal preference is key here so feel free to use more or less depending on your taste
- 1 cup organic powdered sugar
- ¾ teaspoon organic pumpkin pie spice OR 1/2 tsp. cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice or cloves + dash of nutmeg
- ½ teaspoon organic vanilla extract
Instructions
- In a large mixing bowl, whip cream cheese and the pumpkin puree with an electric mixer and mix until smooth and uniform in color.
- Gradually add the powdered sugar to the cream cheese mixture (about 1/3 cup at a time).
- Add in the pumpkin pie spice and vanilla and mix until smooth and all ingredients are completely combined.
- Transfer to a container and let chill for an hour.
Notes
If you'd like to make a lighter version, feel free to use lowfat or fat free cream cheese. Also, if you can't find organic ingredients, don't sweat it, regular ingredients work too. *Recipe slightly adapted from Better Homes & Gardens.