Yes, it’s that time of year when the word “pumpkin” is found all over everything on the Internet and in the stores. Being a seasonal food gal myself, I look forward to all the pumpkin goodness, both savory and sweet, and my boys always ask when we can start having pumpkin muffins and scones. And yes, we have indulged in the store-bought pumpkin cream cheese a time or two, which my boys crave and slather all over toast. I decided that I must figure out how to make this indulgent treat because it’s so versatile, and because I wanted the boys to learn that we can make our own at home. They get to see how things are made, and we get to skip the extra not-so-good colors that are added to the commercial stuff.
Seriously, this is so easy that you’ll want to make a batch at least once a week. It’s obviously tasty smeared on toast and English muffins, but it also makes a delightful filling for Danish braids. How good would that be for a Thanksgiving morning treat? I can also imagine it on a cake.
- 8 ounces (227 g) cream cheese or Neufchâtel cheese, softened
- 3/4 cup pumpkin puree
- 3 tablespoons brown sugar
- 1-1/2 teaspoons ground cinnamon
- Mix all of the ingredients in the medium bowl until smooth. Chill in the refrigerator overnight for best flavor.
medium mixing bowl
The cream cheese combines with the pumpkin more easily when it’s soft, so leave it out at room temperature for an hour or so before mixing. Both regular cream cheese and the low-fat Neufchâtel cheese work well, so choose whichever you prefer. The spread tastes best after it has sat overnight in the refrigerator, and it will keep for up to a week in a container with a tight lid.