The other day I was perusing the refrigerated section of Trader Joe’s and I saw a little tub of pumpkin cream cheese. The tub looked up at me with its beady little eyes and said, “I dare you to make your own pumpkin cream cheese, Tracy.”
Clearly I showed that tub who’s boss!
If you’ve got extra pumpkin puree hanging out in your fridge, you can put it to good use with this recipe. Pumpkin cream cheese tastes just like a subtly sweet pumpkin cheesecake. Sounds good, right? It pairs perfectly with: crackers, gingerbread, graham crackers, cookies, bagels, you name it. Now if only I could convince Cooper to try some. His stubbornness just means more for me, right? I totally win this battle.
And we’re off!
Gather your ingredients. Plop your softened cream cheese in a bowl. Add vanilla.
Here comes the pumpkin! And then maple syrup enters the picture.
STIR! And now add in the brown sugar.
SPICE TIME! Ginger & cinnamon!
Stir stir stir. Put the cream cheese into the fridge for about an hour.
Spread some on crackers.
Smear some on a slice of gingerbread.
Or eat it directly from the bowl. Choose your own adventure!
Pumpkin Cream Cheese
makes about 1 1/2 cups
- 8 oz. cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup (or agave)
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
Mix all of the ingredients together in a medium bowl. Cover bowl and chill in the fridge for at least an hour before using.