Pumpkin Cream Cheese Spread

We added a Fall flair to this classic breakfast cream cheese spread by adding pumpkin puree and pumpkin pie spices.

Storage Time: Store up to 7 days in the refrigerator. 

Yield: Makes about 1 1/2 cups

Pumpkin Cream Cheese Spread


  • 8 oz (250 g) cream cheese, softened
  • 1/2 cup canned pure pumpkin
  • 1/3 cup icing sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • Dash ground cloves


  1. Using medium speed of an electric mixer, beat together cream cheese and pumpkin until smooth.
  2. Beat in icing sugar, vanilla, cinnamon, ginger, nutmeg and cloves until blended.
  3. Cover and refrigerate for up to 48 hours.
  4. Use as a spread for toasted bagels or muffins.
Nutritional analysis per tbsp:


41 calories, 3.3 g fat, 0.6 g protein, 2.5 g carbohydrate, 0.2 g fibre, 35 mg sodium 



Do not use pumpkin pie filling for the pumpkin in this recipe.