Pumpkin Cream Cheese Spread
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I’ve tested a lot of pumpkin-flavored spreads over the years, and this Pumpkin Cream Cheese is the one I keep coming back to. It’s smooth, perfectly spiced, and just sweet enough to feel like a treat without overpowering the rich cream cheese base. Made with real pumpkin puree, brown sugar, and a touch of vanilla, this spread is a fall staple in my kitchen. It’s quick to whip up and always a hit on bagels, toast, or even graham crackers.
Pumpkin Spice Cream Cheese
Last month, I started seeing pumpkin-flavored everything popping up in grocery stores — pumpkin coffee, pumpkin spice creamer, granola bars, and then I spotted pumpkin cream cheese. And pumpkin bagels. Of course, I bought both.
I blew through that tiny tub of cream cheese in just a couple of days. It was good, but also very… orange. Like, unnaturally orange. That’s when I decided to make my own version using real, pronounceable ingredients. It’s just as flavorful, way more natural, super easy to whip up, and makes twice as much as the little store-bought container.
Why I Love This Recipe
- Tested and perfected – for the ideal balance of sweetness, spice, and creaminess
- Made with real pumpkin – for authentic fall flavor (no shortcuts here)
- Quick and versatile – ready in minutes and perfect on everything from bagels to graham crackers
Ingredients Needed to Make Pumpkin Cream Cheese
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- pumpkin puree – be sure this is pure pumpkin, not pumpkin pie filling
- brown sugar – light or dark will work
- pumpkin pie spice
- vanilla extract
Substitutions
- Eliminate the brown sugar – if you want unsweetened cream cheese, just don’t use the brown sugar, or reduce the amount.
- Use Maple Syrup – you can easily swap maple syrup to add the sweetness
How to Make Pumpkin Cream Cheese
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- In a medium-sized mixing bowl mix together cream cheese and pumpkin puree until smooth.
- Add brown sugar, pumpkin pie spice and vanilla
- Blend until combined
- Spoon into air tight container and store in refrigerator
- Cream cheese will firm as it’s chilled.
Storage Instructions
- Refrigerate – Store in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze in a sealed container for up to 1 month. Thaw in the refrigerator and stir well before serving.
Ways to use My Cream Cheese Spread
- Spread on bagels, toast, or English muffins
- Swirled into pancakes or waffles
- Dolloped on warm muffins or quick breads
- Layered in parfaits with granola and fruit
- Used as a dip for graham crackers or apple slices
- Added to crepes or stuffed French toast for a fall twist
Pumpkin Cream Cheese
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup pumpkin puree not pumpkin pie filling
- 3 Tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- In a stand mixer, blend cream cheese and pumpkin puree8 ounces cream cheese, 1/2 cup pumpkin puree
- Add brown sugar, pumpkin pie spice and vanilla3 Tablespoons brown sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract
- Blend until combined
- Spoon into air tight container and store in refrigerator
- Cream cheese will firm as it’s chilled.
Nutrition
Did You Make This Recipe?
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