Pumpkin Spiced Cream Cheese

Pumpkin Spiced Cream Cheese

I love October – the weather cools, the leaves change color, and there’s pumpkin everywhere (and it’s my birthday month).

A super easy way to enjoy the taste of Fall this time of year is making this pumpkin spiced cream cheese. An oldie from my site, so I updated the photo but the recipe is still the same. I served this over a half of a pumpernickel bagel but it’s great over toast or pumpkin bread. It’s like having a little bit of dessert for breakfast.

Pumpkin Spiced Cream Cheese

Servings: 14 • Size: 2 tablespoons • Points+: 2 pts • Smart Points: 3

Calories: 57 • Fat: 3.5 g • Carbs: 5.5 g • Fiber: 0 g • Protein: 1.5 g • Sugar: 4 g

Sodium: 1.5 mg

Original pictures take c6.staticflickr.com site

8 oz Philadelphia 1/3 less-fat cream cheese

1/2 cup pureed pumpkin (canned is fine)

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

2 tbsp brown sugar, packed

1 tbsp honey

Directions:

Combine all the ingredients in a medium bowl and beat until smooth. You

can easily halve this recipe if you wish to make less. I plan on making a

no bake cheesecake with the leftovers!

 

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