Transform regular cream cheese into a seasonal favorite, Whipped Pumpkin Cream Cheese!
I’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.
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.
Love pumpkin seeds? Check out my recipe for Italian Seasoned Roasted Pumpkin Seeds!
Whipped Pumpkin Cream Cheese
- 8 oz. Plain Cream Cheese room temperature
- 1/4 cup Powdered Sugar
- 1/2 cup Pumpkin Puree
- 1/2 tsp Pumpkin Pie Spice
- 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.
- 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.