Pumpkin Cream Cheese Spread (Schmear)
A SUPER yummy pumpkin cream cheese spread packed with warm flavors and a touch of sweetness, this recipe screams FALL!
Servings 4
Calories 84kcal
Ingredients
- 4 ounces softened cream cheese
- ¼ cup pumpkin puree
- 1 tablespoon brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- a pinch salt
- 1 teaspoon vanilla extract
Instructions
- Add 4 ounces softened cream cheese and ¼ cup pumpkin puree to a large bowl and beat until smooth with an electric mixer.
- Add 1 tablespoon brown sugar, 1 tablespoon maple syrup, 1 teaspoon pumpkin pie spice, a pinch salt and 1 teaspoon vanilla extract to the cream cheese mixture and blend until well combined.
- Scoop into a bowl and use as needed as a bagel schmear or a dip!
- Devour.
Notes
Cream cheese that has been softened to room temperature will be easier to blend. You can blast it in the microwave at 50% power for about 15 seconds until softened.
This recipe calls for pumpkin puree - which is not the same as pumpkin pie filling. Make sure you grab pure pumpkin!
When talking maple syrup - I'm talking about pure maple (not pancake syrup). Real maple syrup has a lot of flavor. If you don't have it, just use honey, or double up on the brown sugar.
Substitutions/Additions
You could use honey in place of the maple syrup.
You can use full fat, reduced fat or fat free cream cheese. We're going to hook it up with flavor anyway, but if you need to cut calories - that's how I'd do it!
After schmearing, add some chocolate chips to your bagel for a deliciously sweet treat!
Storing pumpkin cream cheese
Keep in a covered container in the refrigerator for about 5 days. This is not a good recipe to freeze!
Nutrition
Calories: 84kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 142mg | Potassium: 102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2540IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
