Homemade Pumpkin Cream Cheese – made with only 5 ingredients and with a non-dairy option! This recipe is so simple and is perfect on a toasted bagel!
I’m breaking all my rules and posting a pumpkin recipe in September.
I know, the worst.
But here’s the thing.
I have been waiting for pumpkin cream cheese for weeks. I don’t know why. Y’all know I don’t really care about pumpkin until the weather starts to change a little but maaaaaan, I have been dreaming about a bagel with pumpkin cream cheese.
That’s a lie. I dream about pad thai every single night of my life but I have been thinking about pumpkin cream cheese more than is probably normal.
Here are the issues with that:
First: no one around here has pumpkin cream cheese yet. Have I checked every store in the area?
The other thing is that I don’t even eat cream cheese made with dairy. So I would literally buy it, take a bite, and then feed the rest to my kids.
I needed to make it myself and use a non-dairy cream cheese.
And that’s what I did.
I love the Daiya cream cheese so that’s what I recommend for this OR if you do eat dairy, use a regular block of cream cheese.
This is seriously so simple – you just beat the cream cheese with some pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. That’s it. Refrigerate it until it’s back to a normal cream cheese consistency and then smear it on a toasted bagel with some cinnamon sugar sprinkled on top.
Everything I’ve been dreaming about.
- 1 8-ounce container cream cheese, at room temperature (non-dairy if desired - I used Daiya)
- 1 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, pumpkin, and brown sugar together until light and fluffy. Add in pumpkin pie spice and vanilla and beat until combined. Refrigerate until ready to serve.
Want more pumpkin recipes?