Pumpkin Spice Cream Cheese Spread
With Thanksgiving fast approaching, I thought I’d share a super simple recipe that might come in handy this week. Pumpkin spice cream cheese is my new favorite way to enjoy my breakfast bagel. You can make this now to ensure you have something quick and easy for breakfast on Thanksgiving Day. After all, cooking an entire Thanksgiving meal takes a good bit of time. Since it doesn’t take much effort to slather cream cheese on a bagel, you can eat this even if you’re pushed for time. It would also make a fantastic early morning breakfast for Black Friday.
This cream cheese reminds me so much of pumpkin cheesecake that it almost feels sinful to eat it on a bagel. While it probably cancels out the calories I save from putting it on a whole-wheat bagel thin, it’s still not an unhealthy breakfast. If bagels aren’t your thing, it also tastes fantastic with sliced apples, and I bet it would be great with graham crackers, too. Sure, you could certainly buy pumpkin cream cheese, but I can almost guarantee you it won’t taste as good as this. Plus, you might not even need to make a trip to the store for the ingredients. I made this on a whim one day because I already had all the ingredients on hand.
4 ounces cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
¼ cup canned pumpkin
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
Combine cream cheese, brown sugar and syrup in a small bowl. Using a hand mixer, beat on medium speed until creamy. Add pumpkin, spices and vanilla and continue beating until smooth. Refrigerate for one hour to allow flavors to meld. Store in an airtight container up to one week.