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Creamy Pumpkin Spice Cream Cheese Spread Recipe

This pumpkin spice cream cheese is ideal for spreading on your morning bagel. It also pairs beautifully with graham crackers, apple slices, ginger snaps, cinnamon bagel chips, muffins, and more.

fall breakfast scene with pumpkin cream cheese, apples, bagels, and coffee

This simple pumpkin spice cream cheese delivers all the cozy flavors of fall—pumpkin, cinnamon, nutmeg, and vanilla—without the fuss. It’s quick to make, versatile, and a lighter alternative to many pumpkin desserts. Spread it on bagels, serve it with fruit or crackers, or offer it at brunch; it’s an easy way to add autumn warmth to any meal or snack.

This recipe yields approximately eight servings.

Ingredients

  • Cream cheese (8 oz block): Room temperature is best—let it sit out until soft or microwave for 10–15 seconds to soften.
  • Pumpkin puree (1/2 cup): Adjust the amount to taste for a stronger or milder pumpkin flavor.
  • Powdered sugar (1 cup): Adds sweetness and helps keep the texture smooth.
  • Pumpkin pie spice (3/4 teaspoon): If you don’t have a premixed blend, combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice or cloves, plus a dash of nutmeg.
  • Vanilla extract (1/2 teaspoon): Rounds out the flavors.

How to Make Pumpkin Spice Cream Cheese

1. In a large mixing bowl, beat the room-temperature cream cheese with the pumpkin puree using an electric mixer until smooth and uniform in color.

2. Gradually add the powdered sugar, about 1/3 cup at a time, mixing well after each addition so the spread stays smooth.

3. Add the pumpkin pie spice and vanilla extract, and continue mixing until all ingredients are fully combined and the texture is creamy.

4. Transfer the cream cheese to a container, cover, and chill for about an hour to let the flavors meld. Serve chilled or at cool room temperature.

Notes

For a lighter version, use low-fat or fat-free cream cheese. If organic ingredients aren’t available, regular options work perfectly fine—this recipe is flexible. The flavor and sweetness are easily adjusted, so taste as you go and add more pumpkin or spice to suit your preference. This recipe is slightly adapted from Better Homes & Gardens.

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Pumpkin Spice Cream Cheese Spread

Brittni

Cold and creamy, this pumpkin spice cream cheese is perfect on bagels and works wonderfully with crackers, bananas, apples, ginger snaps, cinnamon bagel chips, and muffins. It captures the season with pumpkin, cinnamon, nutmeg, and vanilla in every bite. If you want pumpkin flavor without committing to more indulgent treats, this spread is a delicious solution.

Ingredients

  • 1 8
    oz
    block of cream cheese
    room temperature is best so let it thaw out a bit or microwave 10–15 seconds
  • ½
    cup
    pumpkin puree
    adjust to taste
  • 1
    cup
    powdered sugar
  • ¾
    teaspoon
    pumpkin pie spice
    or ½ tsp cinnamon + ¼ tsp ground ginger + ⅛ tsp allspice or cloves + dash of nutmeg
  • ½
    teaspoon
    vanilla extract

Instructions

  • In a large mixing bowl, whip the cream cheese and pumpkin puree with an electric mixer until smooth and evenly colored.
  • Gradually add the powdered sugar (about 1/3 cup at a time), mixing well after each addition so the texture remains creamy.
  • Stir in the pumpkin pie spice and vanilla, mixing until everything is fully incorporated and smooth.
  • Transfer the spread to a container, chill for about an hour, then serve.

Notes

If you prefer a lighter version, use low-fat or fat-free cream cheese. Regular (non-organic) ingredients work well if those are what you have on hand. Taste as you go to adjust sweetness and spice levels. *Recipe slightly adapted from Better Homes & Gardens.


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Recipe by Amanda Toman for Paper & Stitch