Recipe by Sascha
I used to work at a bagel restaurant that seasonally had pumpkin cream cheese. This is a close match to what we used to sell. I love it on toasted sesame bagels.
Top Review by MissDenver
I followed the ingredient measurements and directions exactly. I let the cream cheese sit out for several hours to soften. I also have a professional Kitchen-Aid. No matter how long or what speed I mixed it, there were still little bits of cream cheese throughout the mixture. This exact same recipe is on Recipe.com, but it's called pumpkin cream cheese spread. Not only didn't it turn out smooth and creamy, it was soupy as well. I've had many brands of pumpkin cream cheese and this was nothing like what I was hoping for.
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup canned pumpkin
- 1⁄4 cup sugar
- 3⁄4 teaspoon pumpkin pie spice
- 1⁄2 teaspoon vanilla