Good morning, friends.
Today I'm bringing you a delicious topper for your breakfast bagel or toast... Pumpkin Spice Cream Cheese. For so long, I've thought I didn't like pumpkin much. Since I had to make something containing pumpkin and cream cheese for this month's Improv Cooking Challenge and still wanted to participate, I figured I would test out my taste buds again and see how I felt about pumpkin now. I mean, I had seen so many delicious-looking pumpkin recipes all over pinterest and different blogs that were calling me to try them. This was definitely one of them.
|Now that I see the photo on the screen I think I'll re-edit it tonight|
And you know what? I'm so glad we did! We both were surprised at how much we loved this cream cheese. I like mine for breakfast on a cinnamon raisin bagel. MMM....
Pumpkin Spice Cream Cheese
from Pinch My Salt
- 4 oz. cream cheese, softened
- 3 tablespoons dark brown sugar
- 2 tablespoons pure maple syrup
- 1/4 cup Libby's canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
In a small bowl, beat softened cream cheese, sugar, and syrup til creamy. Add pumpkin, spices and vanilla and beat til smooth. Refrigerate for at least an hour.
Oh yeah, and I finally splurged and bought some of the pricier vanilla extract. I've heard it's the only way to go. We'll see if I'll be able to taste the difference.
This spread really was delicious! I'm so glad I got a little bit of a pumpkin fix this fall season. I'd love to dabble some more in the pumpkin fields before the season is over.
And check out all of the other pumpkin and cream cheese recipes in the blog hop below:
Peace, and bacon grease!