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    Home » Condiments

    Pumpkin Cream Cheese Spread

    Nov 13, 2013 · Modified: Nov 21, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Pumpkin Cream Cheese Spread - Andrea Meyers

    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.

    Pumpkin Cream Cheese Spread on beaters - Andrea Meyers

    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.

    Recipe Notes

    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.

    Pumpkin Cream Cheese Spread - Andrea Meyers
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    Pumpkin Cream Cheese Spread

    Prep Time5 mins
    Total Time5 mins
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: autumn, cream cheese, gluten free, pumpkin
    Servings: 16
    Calories: 41kcal
    Author: Andrea

    Equipment

    • medium mixing bowl
    • hand mixer

    Ingredients

    • 8 ounces cream cheese or Neufchâtel cheese (softened)
    • ¾ cup pumpkin puree
    • 3 tablespoons brown sugar
    • 1½ teaspoons ground cinnamon
    US Customary - Metric

    Preparation

    • Mix all of the ingredients in the medium bowl until smooth. Chill in the refrigerator overnight for best flavor.

    Nutrition

    Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1866IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Miguel says

      November 13, 2013 at 9:46 pm

      This looks so awesome and would be a great late night snack on a toasted bagel here in chilly Raleigh, NC

      • Andrea says

        November 14, 2013 at 9:39 am

        Thanks Miguel. Hope you enjoy it!

    2. afracooking says

      November 24, 2013 at 5:45 pm

      I am in the middle of a total pumkin obsession, enjoying them before the season ends and this simple recipe looks just lovely!

    3. Andrea says

      November 24, 2013 at 6:33 pm

      Thanks Afracooking, hope you enjoy it!

    Trackbacks

    1. 37 Delicious Pumpkin Recipes - Five in Ohio says:
      September 15, 2014 at 9:49 am

      […] Rolls 20. Pumpkin Whoopie Pies 21. Pumpkin Angel Food Cake Trifle 22. Pumpkin Spice Cobbler 23. Pumpkin Cream Cheese Spread 24. Bourbon Pumpkin Marble Cheesecake 25. Pumpkin Banana Cream Pie 26. Pumpkin Marshmallows 27. […]

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