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
Pumpkin Spice Cream CheeseI 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.
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
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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