Pumpkin Cream Cheese

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.

• Ready In: 1 hr 5 mins
• Yields: 1 1/2 cups

Ingredients

• 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

Directions

1. Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
2. Cover and refrigerate for at least 1 hour or up to 24 hours.