Cream Cheese Pumpkin Spice Spread

Share on Pinterest
Share with your friends


In 10th grade at my high school, health education class was mandatory for all students.

In my class, there was a kid named Tim. Tim was a nice enough kid; the sporty type and on the hockey team, but not necessarily overly health-conscious. Every morning the teacher would ask Tim what he had for breakfast. Some days it was cereal with milk, some days it was eggs with toast. (I don’t remember beyond that because honestly, the only one who seemed to be completely enthralled with finding out what Tim ate every morning was the teacher.)

But I remember one day Tim saying that he had a bagel. Butter or cream cheese on it?, the teacher asked nonchalantly. Both, replied Tim happily, with a huge grin. The teacher audibly gasped. Students who had previously been on the brink of a catnap jolted awake and looked up to ascertain the source of her disdain.

Let’s try to keep it to either butter or cream cheese, shall we, Tim?, she said tersely. We all laughed, including Tim; he really was a great sport (no pun intended). She was not nearly as amused as the rest of us were.

Anyway, I thought of that teacher as I made this spread because *gasp* it contains both butter and cream cheese (lol!). Just be mindful of your serving size and all will be well.

If your family serves brunch on Thanksgiving morning, this spread is a lovely thing to put out with bagels. Or it makes a festive snack served with sliced apples, gingersnap cookies, or graham crackers for dipping.

Cream Cheese Pumpkin Spice Spread
Prep time: 
Total time: 
Yield: 2 cups; about 16 servings
  • 8 oz cream cheese, slightly softened (low-fat is fine)
  • ½ cup pumpkin puree (canned is fine; look for solid-pack pumpkin, not pumpkin pie mix)
  • 4 tablespoons unsalted butter or coconut oil, slightly softened
  • 4-6 tablespoons pure maple syrup (more or less to taste)
  • 1 teaspoon pure vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1 pinch salt
  1. Whip together all ingredients until light and fluffy.
  2. Cover and refrigerate until fully chilled so it can thicken, at least 4 hours (up to 3 days is fine though).
  3. Serve chilled.
Maple Syrup Substitution: You can use powdered sugar instead of maple syrup if you want your spread to be thicker.
Nutrition Information
Serving size: 2 tablespoons

Share on Pinterest
Share with your friends



  1. says

    Oh my, too funny! I love your option of the coconut oil since I’m on a coconut oil kick right now. This really sounds lovely! And it just so happens to remind me of a certain pumpkin & cheese spice bead that I’ve been wanting to try… :)

    • says

      Diane, I can help with that! For 1 1/2 teaspoons of homemade pumpkin pie spice (the amount used in this recipe), mix together the following ground spices: 1/2 + 1/8 teaspoon cinnamon, 1/4 + 1/8 teaspoon ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves. Hope you enjoy it if you give it a try!

  2. says

    So funny! I, too do the same! That teacher would of loved me. I love the idea of a pumpkin flavored cream cheese – the perfect treat for Thanksgiving breakfast Faith!

  3. K says

    I totally put a thin layer of butter underneath my peanut butter on toast! They bring out each others salt and sweetness respectively. Yum! :) It’s all healthy fat!

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: