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