I love October – the weather cools, the leaves change color, and there's pumpkin everywhere (and it's my birthday month).
A super easy way to enjoy the taste of Fall this time of year is making this pumpkin spiced cream cheese. An oldie from my site, so I updated the photo but the recipe is still the same. I served this over a half of a pumpernickel bagel but it's great over toast or pumpkin bread. It's like having a little bit of dessert for breakfast.
Pumpkin Spiced Cream Cheese
Adapted from Pinch My Salt
Servings: 14 • Size: 2 tablespoons • Weight Watcher Points+: 2 pts
Calories: 57 • Fat: 3.5 g • Carbs: 5.5 g • Fiber: 0 g • Protein: 1.5 g • Sugar: 4 g
Sodium: 1.5 mg
- 8 oz Philadelphia 1/3 less-fat cream cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp brown sugar, packed
- 1 tbsp honey
Combine all the ingredients in a medium bowl and beat until smooth. You can easily halve this recipe if you wish to make less. I plan on making a no bake cheesecake with the leftovers!