Pumpkin Spice Cream Cheese — an easy, delicious way to bring cozy fall flavor to your breakfast. Spread it on bagels, toast, muffins or my favorite, pumpkin banana bread.
Pumpkin Spice Cream Cheese
October brings cooler mornings, changing leaves and pumpkin-spiced everything — and this pumpkin spice cream cheese is an effortless way to enjoy those flavors first thing in the morning. It comes together in minutes with simple pantry ingredients: cream cheese, pumpkin puree and warming spices. The result is a slightly sweet, creamy spread that tastes like a little dessert on your breakfast.
This is an updated post of an older favorite; the recipe remains the same but I’ve refreshed the photos. I like serving it on half a pumpernickel bagel, but it’s equally good on plain or multigrain bagels, a slice of toast, a muffin or a slab of pumpkin bread. Because it’s lightly sweetened, it feels indulgent without being overwhelming.
You can easily halve the recipe if you want a smaller batch. The spread keeps well in the refrigerator for several days, and you can also use any leftovers to make a quick no-bake cheesecake filling, sandwich between cookies, or swirl into oatmeal for a seasonal twist.
Recipe Details
Yield: 14 servings (about 2 tablespoons per serving)
Serving Size: 2 tablespoons
Prep: 15 minutes · Cook: 0 minutes · Total: 15 minutes
Ingredients
- 8 oz Philadelphia 1/3 less-fat cream cheese (softened)
- 1/2 cup pureed pumpkin (canned pumpkin puree works well)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp packed brown sugar
- 1 tbsp honey (optional — adds extra sweetness and shine)
Instructions
- In a medium bowl, combine the cream cheese and pumpkin puree. Beat until smooth and well blended, using a hand mixer, stand mixer or whisk.
- Add the vanilla, cinnamon, pumpkin pie spice, brown sugar and honey. Mix until fully incorporated and the texture is creamy and even.
- Taste and adjust sweetness or spices to your preference. If you prefer a looser spread, add a teaspoon of milk or cream at a time until you reach the desired consistency.
- Transfer to a covered container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
This recipe was adapted from an earlier version shared online. Canned pumpkin puree is suggested for convenience and consistent texture; avoid pumpkin pie filling, which contains added sugar and spices. If you’d like a lighter version, use low-fat cream cheese or replace half the cream cheese with plain Greek yogurt (note: texture and tang will vary).
Nutrition (per serving — 2 tbsp)
- Calories: 57 kcal
- Carbohydrates: 5.5 g
- Protein: 1.5 g
- Fat: 3.5 g
- Sugar: 4 g
Storage and Tips
- Store in an airtight container in the refrigerator for up to 5–7 days.
- For a dairy-free version, try blending a firm silken tofu with pumpkin and spices, then sweeten to taste.
- If you want more pumpkin flavor, increase the pumpkin puree by a tablespoon or two, but note this may soften the spread.
- Use leftover spread as a filling for cinnamon rolls, a layer in parfaits, or as a frosting for muffins and cupcakes.
Variations
- Maple Pumpkin: Substitute maple syrup for honey and add a pinch of nutmeg.
- Spiced Orange: Add 1 tsp orange zest for a citrus note that pairs nicely with pumpkin.
- Walnut Crunch: Stir in chopped toasted walnuts or pecans just before serving for texture.
If you try this pumpkin spice cream cheese, please leave a comment or rating letting me know how you served it — feedback helps refine recipes and inspires others to try them. Pin or save the recipe for easy access during pumpkin season.
