I posted this recipe back in 2010 when I didn’t have a good camera and had no idea what I was doing with taking pictures. There’s still so much more that can be done with these pictures, but I think they are a vast improvement over this post. This is definitely a fall favorite in my house. I made this last week and it was gone in less than 3 days.
I love to eat this on toasted cinnamon raisin bagels…. or just licking it off my fingers… shhh! My poor husband only got one bagel with the cream cheese on it and then went out of town to come home to it all gone. I guess I’ll just have to make him some more this weekend. One thing I love about this recipe is because you have to blend it so long in the mixer, it is nice and fluffy and spreads like a dream!
Pumpkin Cream Cheese Recipe
- 1 8 oz package of cream cheese
- 1/2 c canned pumpkin
- 1/4 c sugar
- 1/2 t vanilla extract
- 1 t pumpkin pie spice
- In medium mixing bowl, mix all ingredients with an electric mixer until smooth (around 3 minutes.) You want the majority of the white from the cream cheese to be gone.
- Refrigerate at least one hour. Add more pumpkin pie spice to taste.