Pumpkin Cream Cheese

It is a very rare occasion that I would choose to put anything other than cream cheese and ham on my toasted everything bagel.  But the other day while my friends and I were at Bruegger’s Bagels for lunch I saw a sign for pumpkin cream cheese and it has been on my mind ever since.  I finally had the time to put together the flavors that I imagine are in pumpkin cream cheese, and boy am I glad I did.  My regular cream cheese and ham has been put on hold until further notice.  This Pumpkin Cream Cheese also tastes amazing with apples, pretzels, graham crackers… pretty much anything you can think of!

4 oz cream cheese, softened
4 tbs brown sugar
1/3 cup canned pumpkin puree
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp vanilla extract

Begin by creaming together the cream cheese and brown sugar.  Then add the pumpkin puree, pumpkin pie, spice, cinnamon, and vanilla, and beat until smooth.

Mmmm… Don’t forget to lick the beaters!  Let it sit in the fridge for about 30 minutes before serving to help blend the flavors and stiffen the spread.

Dig in!


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