Pumpkin Spice Cream Cheese Spread

¬†Guys! What a weekend I had! Nashville was basically a blast and a half! It was incredible and I have so much to tell you. But I’m tired and just got home, so I’ll have to recap on Wednesday. AND, hello?! There’s a recipe I need to talk about!

I saw an Instagram picture that Jessica took a few weeks ago that had me go on a hunt. Do you know what it was a picture of? Take a guess! {This will be fun!}

No, it wasn’t her Sweet Potato and Honey Dinner Rolls.

No, it wasn’t her Snicker-Chip-Doodle Cookies, either!

YES!

You guessed it!

It was a picture of some Philadelphia Pumpkin Spice Cream Cheese….in the tub…on the shelf at her local grocers, I assume. {Unless she picked up 47 containers, in which case I would be very jealous.}

FIRST OF ALL, who knew they made this kind?

And, SECOND OF ALL why has no one told me?

You’re all in some serious trouble…

Needless to say I went into a frenzy trying to get my hands on this stuff. I searched and searched, but no one seems to carry it ’round these parts. *Insert bad words here*

So, the next best thing would be to make your own. Because I’m all about taking lemons and turning them into lemonade.

Honestly, I’m really glad I made my own because {1} it’s really quite addicting {2} no preservatives {3} it’s REALLY GOOD on a bagel (who doesn’t love a good bagel and schmear?) and¬†{4} I needed to use up all the pumpkin in my fridge. {Did I mention I opened another costco sized can of pumpkin a few days ago? Well, I did so be prepared for more pumpkin recipes.}

My homemade version of this Pumpkin Spice Cream Cheese Spread lasted about 36 hours in my fridge. We ate it by the spoonful and spread it on bagels. But mostly ate it by the spoonful because it’s basically like a pumpkin cheesecake minus the crust. A.MAZ.ING. And it takes exactly 2.4 minutes to make. Easy. Delicious. Addicting. That’s how I roll.

And if you can’t get enough pumpkin, here are a few other recipes that will help you get your fix! Enjoy!

Pumpkin Cream Cheese Muffins from The Girl Who Ate Everything
Pumpkin Caramel Cheesecake from DoughMesstic
Pumpkin Biscotti from Dessert for Two
Toasted Pumpkin Seeds from She Wears Many Hats
Baked Pumpkin Autumn Maple Doughnuts from Food Plus Words
Pumpkin Black Bean Soup from Beth Eats {Eat.Drink.Smile}

Pumpkin Spice Cream Cheese Spread
yield: 8 – 12 servings
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Ingredients:
1/2 cup plain pumpkin puree
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions:
In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color. Scrape the edges and mix on low, sprinkling sugar into the mixture. Once sugar is incorporated stir in the remaining ingredients. Scrape the edges and whip again to ensure a completely smooth homogenous mixture. Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.

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29 Responses to “Pumpkin Spice Cream Cheese Spread”

  1. #
    1
    Lori @ RecipeGirl — October 10, 2011 at 2:06 pm

    lol, did you see me tweeting at Jessica that day telling her that she should just make her own? How fun that you did it. Looks so good- my kiddo would go nuts for this. I posted a pumpkin spice latte today… so we’re on the same pumpkin wavelength!

    Reply

    • Lauren — October 10th, 2011 @ 6:43 pm

      I thought she was going to post her own recipe for it but never did! Oh well! And, I am in love with everything pumpkin! LOVE it all!

      Reply

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    Rachel @ Not Rachael Ray — October 10, 2011 at 2:10 pm

    This looks great! I was inspired by Jessica’s Instagram photo too, but I made a slightly more sinful dip :)

    Reply

    • Lauren — October 10th, 2011 @ 6:44 pm

      Sinful is never a bad thing!

      Reply

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    carly {carlyklock} — October 10, 2011 at 3:18 pm

    I thought the same thing when I saw Jessica’s instagram! I’m not sure if we have it here in KC – I haven’t been looking.

    SO. MUCH. FUN. with you in Nashville. xoxo

    P.S. Nice schmear! :)

    Reply

    • Lauren — October 10th, 2011 @ 6:44 pm

      Oh Carly, I love your face!

      Reply

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    4
    Bev Weidner — October 10, 2011 at 5:08 pm

    If you want to smear that all over my face, I’d be JUST FINE WITH IT.

    Reply

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    Erin — October 10, 2011 at 7:25 pm

    I had no idea about this either! Looks so good! (Except that it also looks like something I might just eat directly instead of bothering with the whole taking the time to spread it on something!)

    Reply

    • Lauren — October 11th, 2011 @ 3:17 am

      We ate most of it off a spoon with no shame!

      Reply

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    Erin — October 10, 2011 at 8:57 pm

    Yummy! I get so excited every year for the bagel place in town to carry their pumpkin cream cheese spread and bagels. But definitely nice to be able to make it at home!

    Reply

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    DessertForTwo — October 10, 2011 at 11:02 pm

    Can I use this as a face cream also? ;)

    Thanks for linking to my pumpkin biscotti, you sweet thing!

    Reply

  8. #
    8
    Sommer@ASpicyPerspective — October 11, 2011 at 2:01 am

    This sounds divine! So nice to meet you in person at FBF this weekend. :)

    Reply

    • Lauren — October 11th, 2011 @ 3:16 am

      So happy to meet you too!

      Reply

  9. #
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    foodie @ tastingspot — October 11, 2011 at 4:35 am

    i like your pictures and would like to invite your to share them on tastingspot.com

    Reply

  10. #
    10
    Arudhi@Aboxofkitchen — October 11, 2011 at 11:57 am

    Oh, you remind me that I haven`t started anything pumpkiny yet and it`s already fall! Thanks for sharing the recipe! By the way, I have an award for you in my recent post :)

    Reply

    • Lauren — October 12th, 2011 @ 2:14 am

      Oh, thank you Arudhi! :)

      Reply

  11. #
    11
    Rachel @ The Avid Appetite — October 11, 2011 at 2:52 pm

    I have GOT to make this! It looks like it would be perfect for spreading on a bagel, or even on a muffin or scone! Yum :)

    Reply

  12. #
    12
    Lacey Wilcox — October 11, 2011 at 5:24 pm

    Pumpkin cream cheese—WHY had I never thought of this! It looks amazing! Can’t wait for some more delicious pumpkin recipes!

    Reply

  13. #
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    Katrina — October 11, 2011 at 11:06 pm

    How freaking awesome is this?! Yum!

    Reply

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    Lauren at Keep It Sweet — October 11, 2011 at 11:36 pm

    This is the kind of cream cheese I could eat with a spoon!

    Reply

    • Lauren — October 12th, 2011 @ 2:13 am

      We most definitely did that!

      Reply

  15. #
    15
    Meredith {in sock monkey slippers} — October 12, 2011 at 12:38 am

    I want some now! looks wonderful

    Reply

  16. #
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    Kim @ Eat, Live, and Blog — October 12, 2011 at 3:48 am

    Pumpkin spice cream cheese?! I am so going to make this! :D

    Reply

  17. #
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    Jolene (www.everydayfoodie.ca) — October 12, 2011 at 3:56 am

    I had no idea that Philly made Pumpkin Spice cream cheese either – I have never seen it!

    Reply

  18. #
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    Tracy — October 14, 2011 at 5:50 am

    This is sooooooo good!! I made it yesterday….today all the bagels are gone. It’s pretty awesome with Quakes rice snacks! (and by the spoonful too….) Thanks again for a yummy recipe!

    Reply

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    katie paxton — October 15, 2011 at 11:28 pm

    I just brought it for the first time at Trader Joe’s in Kansas, while I was visiting my daughter. Wonderful stuff.
    Happy to see there is a recipe to make my own since I live two and a half hours drive from the nearest Trader Joe’s.

    Reply

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    MARIBEL — October 25, 2012 at 7:20 am

    I CAN’T FIND IT EITHER! BUT I’M DEFINITELY GONNA TRY YOUR RECIPE USING TRUVIA SUGAR BLEND AND A LOW FAR CREAM CHEESE! THANK YOU SOOOO MUCH!

    Reply

    • MARIBEL — October 25th, 2012 @ 7:03 pm

      Ok, so I just made it and it us soooooooo good! I can only imagine how good it it is using regular cream cheese and sugar! But I like my low Carb – low fat version! Thank you si much for this!

      Reply

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