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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!

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Pumpkin Spice Cream Cheese

5 from 5 votes
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 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 14 servings
Serving Size: 2 tablespoons


  • 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.

Last Step:

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Adapted from Pinch My Salt


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


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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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84 comments on “Pumpkin Spice Cream Cheese”

  1. Avatar photo
    Judith Baxter

    Fantastic. Thanks Gina. I had no overripe bananas so I bought a banana loaf. This lifted a very ordinary banana loaf.

  2. 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. 

  3. 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!🎃

  4. 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!

  5. 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! 🙂

  6. 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. 🙂

  7. I made this last week and it was fantastic!!!! I was wondering if I could just take the pumpkin butter I have lots of and mix it with the cream cheese….do you think that would work? 🙂

  8. Thank you!! We are in Italy and so I was missing my Trader Joe's pumpkin cream cheese and found this! I used maple syrup instead of brown sugar and it is delicious! Tomorrow I'm making bagels to put this on!

  9. anyone else try this recipe with the fat free cream cheese? wondered if it really tasted as good as the 1/3 fat cream cheese. if its good and saves fat i'm all over it! 🙂

  10. I made this and I only used 1/2 a TSP of brown sugar and no nectar and it was calculated at 75 calories a serving.
    We keep it around our house because my husband loves it on bagels before work.

  11. Avatar photo

    I made this to put on a cinnamon-raisin bagel thin this morning and it was WONDERFUL! Thanks for the recipe. 🙂 I'm thinking about making stuffed french toast with it tomorrow since there's so much left.

  12. This was SO yummy. I am a sucker for pumpkin and any possible way to get my kids to eat more fruits/veggies. 😉 My 1 yr old loved it. Didn't have any agave on hand so I substituted with honey and it was fabulous. LOVING your recipes and so excited to have accidentally found you!!! Your cooking is JUST what I have been looking for. Thank you!!!!

  13. All I have to say is….you are amazing, terrific, inspiring, imaginative, super, and essential to my weight loss journey! I found your web site within days of joining WW with a few of my friends. They are struggling but I am eating like a queen! Ive shared your site with them & everyone I know! Thanks

  14. I used this recipe today to fill pumpkin spice muffins! OMG – to die for!! Seriously the best muffins I ever made!!


  15. I just found Philadelphia Cream Cheese PUMPKIN SPICE! It is just about as many calories! Try it is is just as good without all the work!

  16. Cream cheese/pumpkin lovers BEWARE!!! This stuff is addictive. Gina, put a warning label on this, girl. 😉 So good!!!!

  17. This is delicious! I halved the recipe and used 2 tbsp brown sugar with no agave. It was sweet, pumpkinee and delicious!

  18. Avatar photo
    Gina @ Skinnytaste

    Thanks Emily!!

    Tablespoons are easier to figure out. What I like to do now is measure by cups, then divide by tablespoons for the serving size.

  19. Do you generally weigh out 1 oz of this on your food scale? Usually when I use a spread it goes by Tbsp. Just wondering if that's what you usually do to separate out a serving. I'm planning to make this over the weekend after hearing rave reviews on the WW message boards. I love your site and every recipe I've made so far has been amazing!!

  20. I made this last week and everyone loved it! We put it on bagels and apple slices. It was great to pack a bagel with pumpkin cream cheese in my kids lunch boxes for something different.

  21. I just finished up the first batch of this AWESOME cream cheese. I love pumpkin and never have seemed to find enough recipes for it. Can't wait to make the next batch of this one. Another great new regular everyday recipe for me!

  22. So thankful for your site. Amazing recipes! The Pumpkin Spice Cream Cheese was to die for! I am a Lifetime WW member (92 lbs lost) and my mom has currently lost about 35lbs. She's the one who was raving about your website and told me "You HAVE to go on". All I can say is a huge THANK YOU! YOU ARE BETTER THAN AVERAGE!:)

  23. this was delicious!! it did make a good amount though, so with the extra, I topped the diet soda cake i made (spice cake mix) and it was soooo good! another great recipe for fall! thank you gina! 🙂

  24. I am out of canned pumpkin 🙁
    But! I have a ton of Pumpkin Butter, (which is pure AMBROSIA! THANK YOU!). I shall mix it with cream cheese and hope for the best!

  25. Avatar photo
    Gina @ Skinnytaste

    If you don't have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, allspice and ginger. I'm sure it would still be tasty without if you don't have those spices. Happy you like everything!

  26. Hi i have to say i Have made recopies from your site for now 4 days and there isn't one that's bad ! So thank you very much . This is my second go around with WW but now its Yummier lol !! I have to ask what if i don't have Pumpkin pie spice ? could i still make it or is it going to make that much of a taste difference ? thank you !

  27. This recipe was awesome. I used the ww cream cheese so it was only 1 pt per serving. Put it on the arnolds 110 cal bagel toasted. So delicious! I felt as if I was eating a desert and only 2 pts! Love it.

  28. Hey Gina,

    This looks awesome, I can not wait to try your desserts for the fall!! Just a question, how long would this keep if I made a big batch?? I think this would be awesome in small jars as apart of a gift basket!!
    Thanks Again,

  29. Avatar photo
    Gina @ Skinnytaste

    Here's the link to the no-bake pumpkin cheesecake:

  30. I am new to the whole weight watchers thing. I am so happy I stumbled onto your site. I was thinking well here goes a crazy diet that's going to leave me hungry and you have some really great recipes that will make this transition much easier!

  31. @Joy – Maple syrup I'm sure gave it a nice flavor.

    @Katherine, Good to know, I never use fat free either, it's terrible!

    @goddessru – Thank you, yes, for frosting add more sweetner but makes a great frosting!!

  32. Wow. I just made this. It was super easy, fast, and delicious! I halved the recipie and replaced the agave with 1 tbsp of honey (since I have no clue where to get agave). YUM. I cant wait to have this for breakfast tomorrow! Also- for the person who wants it for frosting- this would be great for it. I agree with Gina though that if you are using it for frosting you need to make it a bit sweeter!

  33. Hey there! I don't often comment on recipes on the internet, but I saw this on FoodGawker, and thought it would be the PERFECT use for the seriously gross half eaten tub of no fat cream cheese (an abomination before God, surely) – and it was. You have made my icky cream cheese palatable again. Thanks.

  34. Made this last night (to let the flavors meld) and my 2 year old and I enjoyed it on bagels this morning. It is delicious!! My 2 year old loved it…and so did her mommy! 🙂 I did not have agave nectar, so I increased the brown sugar just a smidge and also added some sugar free maple syrup (not too much). It turned out great!

  35. I love your blog. Thank you, Thank you! The recipes look wonderful and I am anxious to try them. I have been a lifetime ww member for a long time and I have gotten to goal three different times and then go back to old eating habits. I need some good recipes to help me stay on track. Thanks again. I will let you know of some of my favorites after I have tried them.

  36. @Kaitlin, u might want to add a little more sweetener as a frosting depending on the cake. Not too much though.

  37. I love that it is that time of year again…the time of year when I can bring out all my yummy pumpkin recipes! Man I love pumpkin! I bet this cream cheese is just delicious! I will have to whip a batch up and maybe make some homemade bagels to slather it on! YUM!

  38. @seekingrelease, sure, or you can use more brown sugar. What I like about agave is that its sweeter, so you use half. And that reduces the points. But if you don't have it, honey will do.

    1. I used lite kefir cheese (found it at Safeway). It doesn't bother some people the way milk does, and it has those good probiotics. Does make a little softer spread, very tasty.

  39. Avatar photo
    Tales of a plus size pregnancy

    This looks amazing and like a better choice than the Pumpkin Spice Frappacino I am craving from Starbucks!

  40. I just found this blog tonight when I googled Weight Watchers Desserts, and you have the one I was looking for, Diet Soda Cake. However, I am already super excited to try a lot of these recipes. I've only been back on WW for 2 days and already am craving cookies and cheeseburgers, but all of these recipes look amazing! Gina, thank you, you are pretty much my new favorite person!

    1. You have to try her Zucchini turkey burgers. They're a staple in my house. Also the oatmeal banana chocolate chip cookies are great when you're craving a cookie!