Prep 5 mins
Cook 1 hr
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.
- 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
- Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
- Cover and refrigerate for at least 1 hour or up to 24 hours.
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.
Delicious recipe! I used some reduced fat cream cheese I had on hand and substituted Stevia for the sugar. Turned out extremely well. I look forward to sharing this with family and friends. Thanks for posting!
i had a pumpkin cream cheese at manhattan bagel, but since it was only seasonal, i was looking to make my own - this came out better than i even expected.