Cream cheese blended with pure maple syrup, pumpkin puree, and cinnamon in this fall flavor spread. This maple pumpkin cream cheese is delicious on bagels and other pastries for a fall twist.
It’s mid October, and I’m obsessed with all things pumpkin and maple.
Fall is all about warm flavors like maple and cinnamon and chocolates.
And of course, how can we forget pumpkin spice and apple pies?
But only to an extent, at least, for me. There are some things that aren’t meant to take on other flavors. I’ve seen pumpkin spice candy corn and pumpkin spice Pringles. That’s just way too odd for me.
Maple pumpkin cream cheese has to be my favorite for fall right now. I love the warm fall flavors. It’s sweet and creamy. And it’s super easy to make with just a quick blend of all the ingredients.
This cream cheese is perfect slathered on top of your favorite bagel. I totally recommend something If you can’t already tell, I like my bagels smothered with cream cheese. And since this maple pumpkin cream cheese is a favorite, I’m not shy about how much cream cheese I place on my bagel.
Pure maple syrup, pumpkin puree, cinnamon, and cream cheese all on top of a warm bagel. Sprinkle with nuts for an extra crunch.
Doesn’t that sound like a dreamy breakfast?
A couple minutes and you can be out the door enjoying your breakfast.
It’s not just for bagels though. Hint hint. You’ll want to keep this recipe on hand for tomorrow. =)
Blend together cream cheese, pumpkin puree, maple syrup, and cinnamon until all the ingredients are well combined and smooth.
Place the maple pumpkin cream cheese in an airtight container and keep refrigerated for up to 2 weeks.
Use the maple pumpkin cream cheese for your bagels or for your favorite pastries for added fall flavor.
Enjoy!
- 8 oz cream cheese
- 2 ½ tablespoons maple syrup
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- Blend together cream cheese, pumpkin puree, maple syrup, and cinnamon until all the ingredients are well combined and smooth.
- Place the maple pumpkin cream cheese in an airtight container and keep refrigerated for up to 2 weeks.
- Use the maple pumpkin cream cheese for your bagels or for your favorite pastries for added fall flavor.
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This sounds great. Sadly, it’s very difficult to find canned pumpkin puree here in Sydney, and outrageously expensive when you do. The only time I bought it, it cost over A$10 for one can!!
All your food photos are gorgeous, by the way.
I can’t believe it’s so expensive! Maybe you can make your own puree? But it’s just not as convenient.
This is such a delicious sounding idea, I love the combination of autumn flavours!
Thanks, Rosie!
I LOVE a good cream cheese spread, especially utilizing flavors like this. It looks delicious Andrea, great job 🙂
Thanks, Jess!
I planned to Reblog but that feature is not available. Boo Hiss. I will definitely make this recipe part of our family repertoire. Looks & sounds so yummy and inviting.
I did share to Facebook for all my Pumpkin Loving fans.
Thanks for sharing!
Thank you! Since my blog isn’t hosted on wordpress.com, there’s no reblog feature for posts anymore.
Looks super delicious.
Thank you!