Add the cream cheese and pumpkin puree to a large bowl and beat until smooth with an electric mixer.
Add the brown sugar, maple syrup, pumpkin pie spice and vanilla 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!
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/AdditionsYou 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 cheeseKeep in a covered container in the refrigerator for about 5 days. This is not a good recipe to freeze!