Pumpkin Pie Cream Cheese

If this doesn’t say fall, then I don’t know what does. It’s like having a pumpkin pie cheesecake and spreading it on graham crackers, bagels and waffles. Yum!

1 8-ounce package cream cheese, softened
1/2 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp pumpkin pie spice
1/2 tsp vanilla

In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)

Add the pumpkin pie spice and vanilla.

Cover and refrigerate for at least 1 hour.

What did the family think? Only two of us have tried it so far and we LOVED it.

Where did this recipe come from? Ezra Pound Cake

photo from Pinch My Salt


Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Easy, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make, Vegetarian

3 Responses to Pumpkin Pie Cream Cheese

  1. Now I just need to figure out how to make pumpkin pie cream cheese frosting with this…

  2. what a great idea! my kids love cream cheese on toast, I will have to give this a try with them.

  3. Kendra

    We had so much fun making this and it tastes great!!! Thanks for the wonderful idea.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.