Pumpkin Spiced Cream Cheese

Pumpkin Spiced Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels or toast.

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 –  an EASY way to enjoy the flavors of Fall for breakfast on bagels or toast.


Pumpkin Spiced Cream Cheese
Adapted from Pinch My Salt
Skinnytaste.com
Servings: 14 • Size: 2 tablespoons • Points+: 2 pts • Smart Points: 3
Calories: 57 • Fat: 3.5 g • Carbs: 5.5 g • Fiber: 0 g • Protein: 1.5 g • Sugar: 4 g
Sodium: 1.5 mg


Ingredients:

  • 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

Directions:

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!
 

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    Pumpkin Spiced Cream Cheese – an easy way to enjoy a taste of Fall for breakfast!