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Pumpkin Spice Cream Cheese

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Pumpkin Spice Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels, toast, muffins or my favorite, Pumpkin Banana Bread.

Pumpkin Spice Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels, toast, muffins or my favorite, Pumpkin Banana Bread. Pumpkin Spice Cream Cheese

I love October – the weather cools, the leaves change color, and there’s pumpkin everywhere (oh and it’s my birthday month). I even enjoy October mornings with a cup of pumpkin spiced latte!

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 Spice Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels, toast, muffins or my favorite, Pumpkin Banana Bread. 

You can easily halve this recipe if you wish to make less. I plan on making a no bake cheesecake with the leftovers!

Pumpkin Spice Cream Cheese

5 from 3 votes
4
Cals:57
Protein:1.5
Carbs:5.5
Fat:3.5
Pumpkin Spice Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels, toast, muffins or my favorite, Pumpkin Banana Bread.
Course: Breakfast, Brunch
Cuisine: American
Pumpkin Spice Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels, toast, muffins or my favorite, Pumpkin Banana Bread. 
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Yield: 14 servings
Serving Size: 2 tablespoons

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

Instructions

  • Combine all the ingredients in a medium bowl and beat until smooth.

Last Step:

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Notes

Adapted from Pinch My Salt

Nutrition

Serving: 2 tablespoons, Calories: 57 kcal, Carbohydrates: 5.5 g, Protein: 1.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 1.5 mg, Sugar: 4 g

Categories:

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Pumpkin Spice Cream Cheese –  an EASY way to enjoy the flavors of Fall for breakfast on bagels, toast, muffins or my favorite, Pumpkin Banana Bread.

 

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78 comments on “Pumpkin Spice Cream Cheese”

  1. Hi, Love all your recipes, so delicious and healthy.  Have a ?, can this be made with whipped 1/3 less fat cream cheese rather than a block? 

    Thank you. 
      

  2. Just made this & its delicious! I used brown sugar Swerve to keep the sugar low as my husband’s a former diabetic. You can’t taste a difference.
    Will def make it again!🎃

  3. This recipe is delicious!  I’ve made it a number of times and have halved the recipe many times, since I’m the only one here.  Last night I made a batch for a friend and one for me, but I put half of it in the freezer.  A little late, I know, but is this recipe freezable?

    Gina, I have never been disappointed with your recipes.  They are healthy alternative to other options. I feel good when I make and share whatever dish with family and friends.  I love trying new recipes and yours are always exactly what I expected.   I even have a Skinnytaste (always delish!) board on my Pinterest page!  Thank you!

  4. This is a great spin on cream cheese! And a perfect recipe for Autumn and Canadian Thanksgiving this weekend. Looking forward to making it, yum! 🙂

  5. Avatar photo
    Julia @ Lord Still Loves Me

    I’m not HUGE on pumpkin, but my goodness, that does sound delicious. On a nice whole wheat, dark and rich bagel? Sign me up for this recipe. 🙂