I absolutely love this Pumpkin Spice Cream Cheese Recipe because it’s like autumn in a bowl, creamy and oh-so-flavorful. When the leaves start turning and the air gets crisp, this spread becomes my go-to for breakfast, snack time, or whenever I need a little cozy comfort. It’s an easy way to bring that warm pumpkin spice vibe to your table without a lot of fuss.
When I first tried this recipe, I was amazed how just a few ingredients combined could create something so rich and versatile. You’ll find that this Pumpkin Spice Cream Cheese Recipe works perfectly on bagels, toast, or even dolloped onto pancakes — it really wakes up your taste buds with the perfect balance of sweet and spice. Plus, making it is a breeze, which is always a win in my book!
Why You’ll Love This Recipe
- Quick & Easy: You only need a handful of ingredients and 15 minutes to whip it up.
- Perfect Autumn Flavor: The pumpkin and warming spices capture all those cozy fall vibes.
- Versatile Use: Great as a spread, dip, or even a frosting alternative for pastries.
- Healthier Twist: Using less-fat cream cheese keeps it lighter without sacrificing creaminess.
Ingredients You’ll Need
This Pumpkin Spice Cream Cheese Recipe comes together beautifully with simple, easy-to-find ingredients that complement each other perfectly. Freshness and quality really shine here, especially with the cream cheese and pumpkin puree.
- Cream Cheese: I like Philadelphia 1/3 less-fat for a nice creamy base that’s not too heavy.
- Pureed Pumpkin: Canned pumpkin works great—just make sure it’s 100% pumpkin, no added sugars or spices.
- Vanilla Extract: Adds a subtle sweetness and depth; don’t skip it!
- Cinnamon: Classic spice that enhances the pumpkin’s natural flavor.
- Pumpkin Pie Spice: A blend of warm spices that gives this recipe an authentic fall taste.
- Brown Sugar: Adds richness and a touch of molasses flavor, just the right amount of sweetness.
- Honey: I use honey for a natural sweetness that balances the spices perfectly.
Variations
I love to switch things up a bit with this Pumpkin Spice Cream Cheese Recipe because it’s so adaptable. You can tweak the sweetness or spices based on what you have on hand or your personal taste. Feel free to make it your own!
- Maple Syrup Instead of Honey: I tried this during one fall weekend and loved the richer, deeper sweetness it added.
- Spice it Up: Add a pinch of ground cloves or nutmeg if you want to amplify the spice factor for a more robust flavor.
- Dairy-Free Version: Use a vegan cream cheese substitute and maple syrup to keep things plant-based and still delicious.
- Sweetener Adjustments: If you prefer less sweetness, reduce the brown sugar and honey by half – it still tastes amazing!
How to Make Pumpkin Spice Cream Cheese Recipe
Step 1: Blend the Magic
Start by combining your cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, brown sugar, and honey in a medium bowl. I use a hand mixer because it gets everything smooth and creamy without lumps in about 1-2 minutes. If you don’t have a mixer, a sturdy whisk works too — just give it a good, thorough mix. You want to see a smooth, superfine texture with all those spices evenly distributed.
Step 2: Taste & Adjust
Give it a quick taste. Sometimes I find I want a little more cinnamon or honey to suit my mood, and that’s totally fine. Adjust gently — add spice by 1/4 teaspoon increments or a drizzle more honey for sweetness. This step makes all the difference in personalizing the flavor.
Step 3: Chill (Optional but Recommended!)
If you can, refrigerate your Pumpkin Spice Cream Cheese Recipe for at least an hour before serving. It lets the flavors meld beautifully and the spread firm up a bit, making it easier to spread and enhancing the taste. I sometimes eat it right away, and it’s good, but chilling truly takes it to the next level.
Pro Tips for Making Pumpkin Spice Cream Cheese Recipe
- Use Room Temperature Cream Cheese: It blends smoother and faster without lumps, making your mixture silky.
- Don’t Overdo the Pumpkin Pie Spice: A little goes a long way – start small and build for balanced flavor.
- Adjust Sweeteners to Taste: Honey and brown sugar can be swapped or reduced to balance sweetness perfectly for you.
- Store in an Airtight Container: Prevents the cream cheese from drying out or absorbing fridge odors, keeping it fresh longer.
How to Serve Pumpkin Spice Cream Cheese Recipe
Garnishes
I love topping this cream cheese with a sprinkle of extra cinnamon or a tiny drizzle of maple syrup right before serving—it makes it look a little fancy and adds a flavor pop. Toasted pecans or crushed gingersnap cookies also add a wonderful crunch that contrasts nicely with the creamy texture.
Side Dishes
Pairing this Pumpkin Spice Cream Cheese Recipe with plain or cinnamon raisin bagels is my family’s favorite weekend breakfast tradition. It’s also fantastic alongside apple slices or spread on warm waffles. Honestly, it’s flexible enough that you’ll find your own perfect pairing in no time.
Creative Ways to Present
For a festive fall brunch, I like to pipe the cream cheese onto mini toasts using a pastry bag for a gorgeous presentation. Or, serve it in a small dish garnished with pumpkin seeds and a dusting of nutmeg in the center of your breakfast board. It’s a simple touch but really elevates the whole spread!
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Spice Cream Cheese Recipe in a sealed glass container in the fridge, where it keeps great for up to a week. Just give it a quick stir before serving again, as the spices and pumpkin sometimes settle a bit.
Freezing
I’ve tried freezing this spread with mixed results—it’s best fresh or refrigerated. Freezing can sometimes change the texture, making it a bit grainy when thawed. If you decide to freeze, portion it into small containers and thaw slowly in the fridge overnight.
Reheating
This cream cheese is best served chilled or at room temperature, so I usually just let leftovers sit out for 10-15 minutes before spreading again. If you’re in a hurry, a quick zap in the microwave for 10 seconds softens it up nicely without melting it.
FAQs
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Can I use fresh pumpkin instead of canned for this Pumpkin Spice Cream Cheese Recipe?
Yes, you can! Just be sure to cook and puree fresh pumpkin until it reaches a smooth, thick consistency similar to canned pumpkin. Keep in mind that fresh pumpkin might have a lighter flavor and more moisture, so you may want to reduce other liquids slightly in your recipe to keep the texture right.
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Is this Pumpkin Spice Cream Cheese Recipe suitable for a low-fat diet?
Definitely! Using 1/3 less-fat cream cheese helps reduce fat content while keeping the spread creamy. You can experiment with fat-free cream cheese, but it might affect texture and flavor slightly. Adjust sweeteners or spices to keep it tasty.
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How long does this Pumpkin Spice Cream Cheese Recipe last in the fridge?
Stored properly in an airtight container, it stays fresh for about 5-7 days. Always check for any off smells or changes in texture before using leftovers, especially past a week.
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Can I make this recipe vegan?
You can! Swap out regular cream cheese for a vegan cream cheese alternative and use maple syrup instead of honey. Some pumpkin pie spices contain animal-derived ingredients, so double-check the blend to keep it fully vegan.
Final Thoughts
This Pumpkin Spice Cream Cheese Recipe has become a little autumn tradition in my kitchen that I look forward to every year. It’s simple, delicious, and bring such warmth to any meal or snack. I can’t recommend it enough if you want an easy way to savor that perfect pumpkin spice magic at home—give it a try and I bet it’ll become a staple for you too!
Print
Pumpkin Spice Cream Cheese Recipe
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 14 servings (2 tablespoons each)
- Category: Spread
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Spice Cream Cheese is a smooth, creamy spread perfect for adding a seasonal twist to your bagels, toast, or desserts. Made with reduced-fat cream cheese, pureed pumpkin, and warming spices like cinnamon and pumpkin pie spice, it offers a deliciously sweet and spiced flavor that’s perfect for fall and holiday seasons.
Ingredients
Ingredients
- 8 oz Philadelphia 1/3 less-fat cream cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp packed brown sugar
- 1 tbsp honey
Instructions
- Prepare Ingredients: Gather all the ingredients including reduced-fat cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, brown sugar, and honey to ensure everything is ready for mixing.
- Combine Ingredients: Place the cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, brown sugar, and honey into a medium-sized mixing bowl.
- Mix Until Smooth: Using a hand mixer or a whisk, beat the ingredients together until the mixture is smooth and creamy, with all spices and sugars fully incorporated.
- Serve or Store: Transfer the pumpkin spice cream cheese to a serving dish or an airtight container. Chill for at least 30 minutes if you prefer it cold, then spread on bagels, toast, or use as a dip for a delicious seasonal treat.
Notes
- Adapted from Pinch My Salt
- For best texture, use reduced-fat cream cheese chilled.
- Can be stored in the refrigerator for up to one week.
- Add a pinch of nutmeg for extra spice if desired.
- Use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 57 kcal
- Sugar: 4 g
- Sodium: 1.5 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 5.5 g
- Fiber: 0.8 g
- Protein: 1.5 g
- Cholesterol: 10 mg
