spreads
Pumpkin Cream Cheese
My buddy Bridget of Bake at 350 host’s a party titled Flavor of the Month at the end of each month. (her party will start this evening – so I’ll link this post up then)…
My buddy Bridget of Bake at 350 host’s a party titled Flavor of the Month at the end of each month. (her party will start this evening – so I’ll link this post up then)
This month’s flavor is PUMPKIN!
I have been having FUN with Pumpkin this month!! It’s one of our favorite flavors and can be used in so many ways! I have several pumpkin recipes to share!
Actually, the first Pumpkin recipe I tried, was one Bridget posted for
Pumpkin Cream Cheese
This was GREAT with my whole wheat bagels!
I adapted Bridget’s recipe to what I had on hand, you can find Bridget’s recipe here.
Pumpkin Cream Cheese
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 tablespoons brown sugar
Instructions
- Beat all ingredients together until smooth.
- Keep refrigerated.
More pumpkin recipes
Pumpkin Fluff
Layered Walnut Pumpkin Pie
Enjoy!!
If you have any pumpkin recipes to share,
be sure to link up over at Bake at 350,
or just head over there for more FAB recipes!
