Pumpkin maple cream cheese spread

Do you love the pumpkin flavors of the season? Then try this delectable and easy pumpkin cream cheese spread.

By , Whipped, The Blog

  • close
    Spread pumpkin cream cheese on your favorite toast or bread. Use it as a dip for carrot sticks, apples or crackers for a snack.
    View Caption

Every autumn when I reignite my love affair with all things pumpkin, I swear that I am going to bring pumpkin past November and enjoy it through the winter. A few weeks ago, I bought some extra cans of pumpkin purée to tuck in my pantry to satisfy my intentions.

This year, we found pumpkin English muffins on the shelves and substituted our usual raisin variety with the seasonal selection. Mini Whipped and I are big fans and decided to further feed our obsession with the creation of a pumpkin spread. “Double pumpkin?!” Mini Whipped exclaimed with twinkling eyes.

Yes!

Recommended: Five breakfast meals to go

We’ve already enjoyed our first slice of pumpkin pie, some delectable pumpkin bread and just recently, I treated the family to an inaugural batch of pumpkin Belgian waffles. I had a little misstep as I do each year when I ordered a pumpkin spice latte thinking that perhaps this year will be different. Nope. It was still a disappointment to me – too chemically tasting.

This Pumpkin Maple Cream Cheese Spread is fluffy and just right on any of your favorite toasted breads or bagels. Dip carrot sticks, apples or crackers for a snack. It lasts in the refrigerator for at least a week. If you don’t have all these spices, you can use Pumpkin Pie Spice or leave one out and it will still taste good!

If you are a fellow pumpkin lover, this is the one pumpkin recipe I would recommend not missing!

Pumpkin Maple Cream Cheese Spread

1 8-ounce package of cream cheese, at room temperature

1/3 cup pumpkin puree

1 tablespoon pure maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground  allspice

1/8 teaspoon ground nutmeg

1. In a bowl, mix  the softened cream cheese, pumpkin, and maple syrup until light and fluffy.

2. Add the spices and mix until combined. Refrigerate before using.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Share this story:
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...