It’s definitely pumpkin season and this lightly-sweet and very creamy spread is great on bagels or pumpkin bread for breakfast! Or, use this Pumpkin Spice Cream Cheese Spread or Dip on crackers or as a dip for fruit—it makes a great autumn appetizer or snack! It’s flavored with warm spices that really add to the fall flavor—cinnamon, nutmeg, ginger, and cloves.
This spread or dip is very soft and creamy when you first mix it up, so it does need to be refrigerated for at least an hour or two after mixing all the ingredients together. Even after it’s refrigerated, it’s still very creamy, so if you want to thicken it up more, you could either substitute brown sugar for the honey, or just use 2 Tablespoons of honey instead of 3 and omit the vanilla extract.
Pumpkin Spice Cream Cheese Spread or Dip
PUMPKIN SPICE CREAM CHEESE SPREAD OR DIP by NancyC
Makes 1 1/2 cups
1 (8-ounce) package cream cheese or light cream cheese, softened
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons honey (for a thicker spread, substitute brown sugar (packed) for the honey, or just use 2 Tablespoons of honey and omit the vanilla extract below)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 teaspoon pure vanilla extract
In a medium-size bowl, blend all ingredients together until smooth (if using an electric mixer, blend on medium speed).
Put mixture into a small serving bowl, then cover and refrigerate for at least 1 hour or overnight.
Serve on bagels or pumpkin bread for breakfast. Or, serve as an appetizer with crackers or apple and pear slices.
Recipe from NancyC | nancy-c.com
If you like pumpkin-flavored things, you’ll need to try this out! And this is a great recipe to use your extra canned pumpkin in, since it only calls for a half cup! What other ways do you like to use extra canned pumpkin?
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