If you love the warm, cozy vibes of autumn flavors but want a quick and delightful twist, this Pumpkin Spice Cream Cheese Recipe is exactly what your kitchen needs. I absolutely love how this turns any simple bagel or toast into a festive treat, perfect for those crisp mornings when you crave something both sweet and a little bit spicy. The blend of pumpkin puree and classic pumpkin pie spice with creamy, lightened cream cheese is just irresistible.
When I first tried this recipe, it quickly became a staple in my home, especially during fall gatherings or lazy weekend breakfasts. This Pumpkin Spice Cream Cheese Recipe is super easy to whip up, and you’ll find that it pairs beautifully with everything from muffins to pancakes. Plus, it’s a fantastic way to sneak some seasonal flavor into everyday snacks without any fuss.
Why You’ll Love This Recipe
- Easy and Quick: You can mix this up in less than 15 minutes, making it perfect for busy mornings or last-minute snack cravings.
- Great Seasonal Flavor: The pumpkin spice elements give you all those fall feels without any complicated steps.
- Versatile Usage: Use it on bagels, spread it on toast, or even as a dip for fruit or crackers — it always works!
- Lighter Option: Using 1/3 less-fat cream cheese keeps it creamy with less guilt, so you can enjoy it often.
Ingredients You’ll Need
The magic of this Pumpkin Spice Cream Cheese Recipe comes from a handful of simple ingredients that combine to create creamy, rich, and warmly spiced goodness. When shopping, look for the freshest pumpkin puree, which can be canned or homemade, and don’t skimp on the pumpkin pie spice blend—it’s what really sets the flavor apart.
- Cream Cheese: I use Philadelphia 1/3 less-fat cream cheese for a balance of creaminess and lighter texture.
- Pureed Pumpkin: Canned pumpkin works perfectly, but homemade pumpkin puree adds extra freshness.
- Vanilla Extract: Adds a subtle sweetness that complements the spices beautifully.
- Cinnamon: Essential for that warm, spicy undertone in this recipe.
- Pumpkin Pie Spice: This classic blend is key for that authentic fall flavor.
- Brown Sugar: Packed brown sugar offers a touch of molasses depth that regular sugar can’t match.
- Honey: Provides natural sweetness and a slight floral note that brightens the cream cheese.
Variations
This Pumpkin Spice Cream Cheese Recipe is so flexible that I often tweak it depending on my mood or what I have on hand. Feel free to adjust the sweetness or spices to match your taste—I encourage you to make it your own.
- Spiced Up: Sometimes I like adding a pinch of nutmeg or ground cloves to intensify the pumpkin spice profile.
- Maple Sweetened: Switching honey for pure maple syrup gives it a richer, deeper flavor that my family unexpectedly loved.
- Dairy-Free Version: Use a dairy-free cream cheese alternative to enjoy this fall treat, perfect for guests with dietary restrictions.
- Extra Creamy: Adding a splash of heavy cream or milk can make it a bit lighter and silkier if you prefer a softer spread.
How to Make Pumpkin Spice Cream Cheese Recipe
Step 1: Combine All Ingredients
Start by placing the cream cheese, pureed pumpkin, vanilla, cinnamon, pumpkin pie spice, brown sugar, and honey in a medium bowl. I usually use a hand mixer for this because it makes the blending super smooth and quick. Beat everything together until you get a nice, creamy, and uniform texture without lumps. This usually takes about 2 to 3 minutes. If you don’t have a mixer, you can also whisk it by hand, just be sure to mix long enough so the cream cheese softens and blends well.
Step 2: Taste and Adjust
After it’s smooth, give it a quick taste. Depending on your pumpkin and spices, you might want to add a little more cinnamon, spice, or honey here. I like to err on the sweeter side since this spread is perfect for sweeter breads or bagels. Don’t be afraid to make it rich in spice—it keeps that warm autumn flavor front and center.
Step 3: Chill and Serve
Pop the cream cheese mixture in the fridge for at least 15 minutes before serving. Chilling lets the flavors meld nicely and the texture firm up just a bit, making it easier to spread. If you’re in a rush, you can enjoy it right away, but I promise the flavor is way better after it chills.
Pro Tips for Making Pumpkin Spice Cream Cheese Recipe
- Soften Your Cream Cheese: I always let my cream cheese sit at room temp for about 30 minutes before mixing to avoid lumps and make whipping easier.
- Use Fresh Spices: Fresh spices really make a difference—if your pumpkin pie spice blend is old, it might not pop with flavor.
- Adjust Sweetness After Mixing: Sweetness can vary depending on your pumpkin, so add sweeteners slowly and taste as you go.
- Chill Before Serving: Don’t skip the chill time; it helps the flavors marry and the cream cheese firm up for easy spreading.
How to Serve Pumpkin Spice Cream Cheese Recipe
Garnishes
I love finishing this pumpkin cream cheese off with a sprinkle of extra cinnamon or a few toasted pecan pieces right on top for crunch and visual appeal. A drizzle of honey over the spread when serving also adds a lovely shine and touch of extra sweetness that I can’t resist.
Side Dishes
This spread pairs wonderfully with a warm toasted bagel or even cinnamon raisin bread. I also enjoy it alongside fresh fruit like apple slices or pears, which add a crisp, refreshing balance to the creamy pumpkin spice notes.
Creative Ways to Present
For special occasions, I’ve served this Pumpkin Spice Cream Cheese Recipe in a hollowed-out mini pumpkin or pumpkin-shaped bowl, surrounded by assorted bagels and sliced fruit, which makes a gorgeous fall-themed centerpiece. Another fun idea is to layer it in a parfait glass alternating with granola and chopped nuts for a festive breakfast treat.
Make Ahead and Storage
Storing Leftovers
After tasting leftover pumpkin spice cream cheese myself (of course!), I recommend storing it in an airtight container in the refrigerator. It keeps well for about a week. I always label it with the date so I remember to enjoy it fresh, but honestly, it rarely lasts that long in my house!
Freezing
I’ve tried freezing this cream cheese spread, but I found the texture changes a bit after thawing, becoming a little grainy. For the best experience, I usually make just enough to enjoy fresh and skip the freezer, though you can freeze it for up to 2 months if you want to prep ahead.
Reheating
Since this is a cold spread, I don’t recommend reheating it. Instead, just let refrigerated leftovers sit at room temperature for about 10 minutes before stirring gently to soften. This helps restore spreadability without compromising flavor.
FAQs
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Can I use fresh pumpkin instead of canned in the Pumpkin Spice Cream Cheese Recipe?
Absolutely! Fresh pumpkin puree works beautifully and tastes wonderful in this recipe. Just roast and mash a small sugar pumpkin, then strain out excess moisture if needed so your cream cheese doesn’t get watery.
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Is this Pumpkin Spice Cream Cheese Recipe healthy?
This recipe strikes a nice balance by using 1/3 less-fat cream cheese, plus natural sweeteners like honey and brown sugar in modest amounts. While not a health food, it’s lighter than typical cream cheese spreads and provides some vitamin A from pumpkin.
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Can I make this recipe vegan or dairy-free?
Yes, you can substitute regular cream cheese with a plant-based vegan cream cheese alternative and swap honey for maple syrup or agave nectar. The flavor will still be delicious with these adjustments.
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How long does Pumpkin Spice Cream Cheese stay fresh?
Stored properly in an airtight container in the fridge, this cream cheese spread stays fresh for up to one week. Always check for signs of spoilage before use.
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Can I use this recipe as a frosting or dip?
Definitely! This spread works beautifully as a frosting for cupcakes or as a dip for graham crackers, fruit, or ginger snaps. It adds a lovely spiced pumpkin flavor that guests always rave about.
Final Thoughts
This Pumpkin Spice Cream Cheese Recipe has truly become one of my favorite quick fixes for adding a taste of fall to my mornings and gatherings. I love how it’s so easy to make yet impresses everyone with its rich, cozy flavor. If you give it a try, I think you’ll enjoy how it brings that seasonal warmth into your everyday snacks just like it did for me. Trust me, once you have this on your breakfast table, it’ll quickly become a must-make recipe you’ll turn to again and again.
Print
Pumpkin Spice Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 14 servings (2 tablespoons each)
- Category: Spread
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Pumpkin Spice Cream Cheese is a luscious, mildly sweet spread perfect for autumn. It combines reduced-fat cream cheese with pureed pumpkin and warming spices like cinnamon and pumpkin pie spice, creating a smooth and flavorful topping ideal for bagels, toast, or as a dessert dip.
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
- Combine Ingredients: In a medium-sized bowl, add the cream cheese, pureed pumpkin, vanilla extract, cinnamon, pumpkin pie spice, brown sugar, and honey.
- Beat Until Smooth: Using an electric mixer or a sturdy whisk, beat the mixture until all ingredients are fully incorporated and the texture is creamy and smooth with no lumps.
- Serve or Chill: Use immediately as a spread on bagels or toast, or cover and refrigerate for at least 30 minutes to allow flavors to meld for enhanced taste.
Notes
- Adapted from Pinch My Salt.
- Using canned pumpkin puree is convenient and works well in this recipe.
- Adjust sweetness with more or less brown sugar and honey based on your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 57
- 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: 0.5 g
- Protein: 1.5 g
- Cholesterol: 10 mg
