Pumpkin Cream Cheese Spread

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 Guys! What a weekend I had! Nashville was basically a blast and a half! It was incredible and I have so much to tell you. But I’m tired and just got home, so I’ll have to recap on Wednesday. AND, hello?! There’s a recipe I need to talk about!

I saw an Instagram picture that Jessica took a few weeks ago that had me go on a hunt. Do you know what it was a picture of? Take a guess! {This will be fun!}

No, it wasn’t her Sweet Potato and Honey Dinner Rolls.

No, it wasn’t her Snicker-Chip-Doodle Cookies, either!

YES!

You guessed it!

It was a picture of some Philadelphia Pumpkin Spice Cream Cheese….in the tub…on the shelf at her local grocers, I assume. {Unless she picked up 47 containers, in which case I would be very jealous.}

FIRST OF ALL, who knew they made this kind?

And, SECOND OF ALL why has no one told me?

You’re all in some serious trouble…

Needless to say I went into a frenzy trying to get my hands on this stuff. I searched and searched, but no one seems to carry it ’round these parts. *Insert bad words here*

So, the next best thing would be to make your own. Because I’m all about taking lemons and turning them into lemonade.

Honestly, I’m really glad I made my own because {1} it’s really quite addicting {2} no preservatives {3} it’s REALLY GOOD on a bagel (who doesn’t love a good bagel and schmear?) and {4} I needed to use up all the pumpkin in my fridge. {Did I mention I opened another costco sized can of pumpkin a few days ago? Well, I did so be prepared for more pumpkin recipes.}

My homemade version of this Pumpkin Spice Cream Cheese Spread lasted about 36 hours in my fridge. We ate it by the spoonful and spread it on bagels. But mostly ate it by the spoonful because it’s basically like a pumpkin cheesecake minus the crust. A.MAZ.ING. And it takes exactly 2.4 minutes to make. Easy. Delicious. Addicting. That’s how I roll.

And if you can’t get enough pumpkin, here are a few other recipes that will help you get your fix! Enjoy!

Pumpkin Cream Cheese Muffins from The Girl Who Ate Everything
Pumpkin Caramel Cheesecake from DoughMesstic
Pumpkin Biscotti from Dessert for Two
Toasted Pumpkin Seeds from She Wears Many Hats
Baked Pumpkin Autumn Maple Doughnuts from Food Plus Words
Pumpkin Black Bean Soup from Beth Eats {Eat.Drink.Smile}

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4.50 from 2 votes

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels....or eaten with a spoon!

servings 8 servings

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 cup plain pumpkin puree
• ▢ 8 ounces cream cheese softened
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/8 teaspoon nutmeg

US Customary - Metric

Instructions

• In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color. Scrape the edges and mix on low, sprinkling sugar into the mixture.
• Once sugar is incorporated stir in the remaining ingredients. Scrape the edges and whip again to ensure a completely smooth homogenous mixture. Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.

Nutrition

Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2764IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Course: Snack

Cuisine: American

Keyword: Pumpkin Cream Cheese Spread