I’ve been looking forward to making this cream cheese for quite awhile. So, last night I set out the pumpkin to defrost and cream cheese to soften, and I whipped it up before bed. This morning, the creamy, spiced, pumpkiny, fall scented cream cheese was waiting for me….and it was fabulous on my toasted Cinnamon Swirl Bread this morning.
Pumpkin Cream Cheese:
8 oz softened cream cheese (I use Neufchatel…the lower fat version)
1/2 cup pumpkin puree, or canned pumpkin
1 1/2 teaspoons pumpkin pie spice
2 Tablespoons brown sugar
2 teaspoons vanilla extract
Mix the pumpkin, pumpkin pie spice, brown sugar, and vanilla together. Stir all of this into the softened cream cheese, until it’s well incorporated.
Serving Suggestions: Top Cinnamon Swirl Bread or bagels with it, use as a dip for apples or graham crackers…or just lick it off the spoon!
If you notice in the picture, I do have some chunks of cream cheese that didn’t get mixed in all the way. I hope your mixing skills are a little better than mine :).