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Katie's Cucina

Whipped Pumpkin Cream Cheese

Transform regular cream cheese into a seasonal favorite, Whipped Pumpkin Cream Cheese!

Whipped Pumpkin Cream CheeseI’ve never been one to be big about all things pumpkin, but something has changed this year. All of a sudden I find myself burning pumpkin spice candles, and making and consuming everything and anything pumpkin. I recently bought a big block of cream cheese at Costco. It made more sense to buy a huge block of it than to buy a few individual boxes. It was much more economical! I decided to slice off 8 ounces of cream cheese and make Whipped Pumpkin Cream Cheese! I’ve been slathering this on toast, bagels, stuffing french toast, and I’ve even put a scoop into my oatmeal. Don’t judge. I’m kind of obsessed with this homemade cream cheese.

Whipped Pumpkin Cream Cheese

By adding in the pumpkin puree it helped make this cream cheese light and fluffy. The pumpkin pie spice gives all the flavors of the season in each and every scoop! And of course I added in some powdered sugar because let’s face it who doesn’t love a sweet cream cheese? I do. And if you don’t just omit the powdered sugar. Have you ever transformed a plain container of cream cheese into something amazing? I would love to hear what you’ve done with cream cheese before.

Whipped Pumpkin Cream Cheese

Love pumpkin seeds? Check out my recipe for Italian Seasoned Roasted Pumpkin Seeds!

Print Recipe

Whipped Pumpkin Cream Cheese

Transform regular cream cheese into a seasonal favorite using just a few simple ingredients you already have on hand.

Yield: 12 oz.

Prep Time: 5 minutes

Total Time: 5 minutes


  • 8 oz. Plain Cream Cheese, room temperature
  • 1/4 cup Powdered Sugar
  • 1/2 cup Pumpkin Puree
  • 1/2 tsp Pumpkin Pie Spice


  1. In a stand mixer, add the room temperature cream cheese. Whip with a paddle attachment for 2 minutes starting on low then gradually increasing to medium speed.
  2. Then, add in the powdered sugar. Whip on low until incorporated the add in the pumpkin puree and pumpkin pie spice. Whip on medium speed for 30 additional seconds until everything is well incorporated. Store in an air tight container in the refrigerator for up to one week.

Katie Original Recipe


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4 Responses to “Whipped Pumpkin Cream Cheese”

  1. ahu @ ahueats posted on October 8, 2014 at 1:06 pm (#)

    What a great idea! I bet this is great on toast or pumpkin bread or could be used in other baked goods!

    • Katie replied on October 12th, 2014 at 10:41 pm

      I use it on just about everything! SOooo good!

  2. Carol at Wild Goose Tea posted on October 8, 2014 at 9:57 pm (#)

    Wow you got a Bingo with this idea. How deceptively simple, but decadently GOOD. I had to pin it.

    • Katie replied on October 12th, 2014 at 10:40 pm

      Ha ha thanks Carol. I know it’s so good *(and easy)!

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