Pumpkin Spice Cream Cheese

Every fall I anticipate the coming of the pumpkin bagels and cream cheese at Einstein Brothers Bagels on campus. Pumpkin on pumpkin? Yes and heck yes. But I’m gonna let you in on a little secret… you can also make these yourself, in your very own home. I know, isn’t that unbelievable!? Such a novel concept I know, I am sorry to have blown your mind.

Ok obviously, not such an amazing revelation but this cream cheese truly is amazing in itself. And easier to make than walking across the street and buying it from Einstein’s. Now all I have to do is whip up some homemade pumpkin bagels and I’m all set! Putting people out of business over here. (Who am I kidding? Acting as if I could resist everything else on their menu – ha.)


Serves 8-12


1/2 cup plain pumpkin puree

8 oz reduced fat cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

1/4 tsp cinnamon

1/8 tsp nutmeg


  1. In a stand mixer or large bowl with a hand mixer, whip pumpkin and softened cream cheese together until uniform in color. Scrape the edges and mix on low, sprinkling sugar into the mixture. Once sugar is incorporated stir in the remaining ingredients. Scrape the edges and whip again to ensure a completely smooth homogenous mixture. Spoon into a small bowl, cover with plastic wrap and refrigerate until ready to use.

Source: Lauren’s Latest

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