The spices were fabulous. I've had pumpkin cream cheese before at Brueggers, but this homemade version was so much better! It really is the spices because I could hardly taste it in Brueggers version. The consistency for me was pretty runny; not like water, but not a spreadable type thing either. This didn't make me love it any less though!
My only complaint: I needed more! I will definitely make this again soon. I could attribute there not being enough to the fact that a use three times the suggested serving size for a bagel. But you can you blame me?!?! Well, you won't once you try this for yourself. Get to it!
Pumpkin Spice Cream Cheese
from Pinch My Salt
4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.