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Home » Type » Sauces and Condiments » Cream Cheese Pumpkin Spice Spread

Cream Cheese Pumpkin Spice Spread

November 18, 2012 by Faith 20 Comments

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.

Print
Cream Cheese Pumpkin Spice Spread
Prep time:  3 mins
Total time:  4 hours 3 mins
Yield: 2 cups; about 16 servings
 
Ingredients
  • 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
Instructions
  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.
Notes
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
3.5.3251

Filed Under: Gluten Free, Sauces and Condiments Tagged: Autumn Foods, Bagel Toppings, Breakfast, Brunch, Dips, Fall Foods, Festive, High School Health Class, Holiday Morning Breakfast Ideas, Pumpkin, Pumpkin Spice, Recipes, Spreads

Comments

  1. Mary says

    December 6, 2018 at 6:47 pm

    I was wondering if the little crock you are using to hold the cream cheese has any brand name or info you might b able to share. I am in love with it! So totally warm and perfect.

    Reply
    • Faith says

      December 10, 2018 at 2:09 pm

      Mary, Thank you so much, it really is an adorable little crock! Unfortunately, I no longer have it (I moved a couple times since then, and I either donated it to Goodwill in an attempt to not have to move so much stuff, or it broke, or it somehow got lost). I have no idea who made it; it’s ironic, I think I purchased it at a Goodwill store to begin with! :)

      Reply
  2. [email protected] says

    November 26, 2012 at 1:50 am

    How unusual and …tasty. . Great story faith

    Reply
  3. K says

    November 21, 2012 at 3:15 pm

    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!

    Reply
  4. Reeni says

    November 20, 2012 at 8:56 pm

    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!

    Reply
  5. Lucy says

    November 20, 2012 at 12:30 pm

    A little treat for breakfast is the best way to start the day! Love the idea of serving it with gingersnaps too.

    Reply
  6. [email protected]ethniceatz says

    November 19, 2012 at 4:34 pm

    ha ha funny story. Well i think with what you have accomplished the teacher will forgive you for this awesome fall spread.

    Reply
  7. Katerina says

    November 19, 2012 at 9:07 am

    I am sure Tim would love this spread and so do I Faith! Who could resist this breakfast treat!

    Reply
  8. Diane says

    November 19, 2012 at 4:58 am

    Now if only I could buy the pumpkin pie spice! Have a good week. Diane

    Reply
    • Faith says

      November 19, 2012 at 9:10 am

      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!

      Reply
  9. Veronica says

    November 19, 2012 at 3:42 am

    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… :)

    Reply
  10. Jeanette says

    November 18, 2012 at 10:14 pm

    What a fun and decadent idea for Thanksgiving morning – I’d love hearing what my classmates ate for breakfast too.

    Reply
  11. grace says

    November 18, 2012 at 7:42 pm

    cute story, and i don’t believe i’ve seen a bagel look so appetizing before! :)

    Reply
  12. Ashley - Baker by Nature says

    November 18, 2012 at 7:05 pm

    Butter and cream cheese is like one of the dreamiest combinations out there – I want this on my bagel tomorrow!

    Reply
  13. Laura (Tutti Dolci) says

    November 18, 2012 at 6:38 pm

    I wish I had some of this spread right now to pair with a nice piece of toast for my afternoon snack! :)

    Reply
  14. Alyssa (Everyday Maven) says

    November 18, 2012 at 5:52 pm

    How funny – I wonder why the teacher was so into Tim’s breakfast? I love the idea of using the powdered sugar to make this thicker and then spreading it on some raisin toast or gingerbread cookies!

    Reply
  15. Shannon says

    November 18, 2012 at 10:50 am

    the teacher’s reaction is a bit comical ;) but this spread sounds awesome. i’d probably skip the bagel and go right to apple slices!

    Reply
  16. [email protected] says

    November 18, 2012 at 9:33 am

    I love this. I don’t think I would even spread it on anything… just gimme a spoon!! :)

    Reply
  17. Erica says

    November 18, 2012 at 6:06 am

    What a funny story to remember :) Its amazing how our memory works. I’m all in. Pumpkin everything!

    Reply
  18. Rosa says

    November 18, 2012 at 5:19 am

    Divine! I love the idea.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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