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Katie's Cucina » Recipes » gluten free

Whipped Pumpkin Cream Cheese

Published: Oct 8, 2014 · Modified: Sep 7, 2021 by Katie · This post may contain affiliate links

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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!

Whipped Pumpkin Cream Cheese

Whipped Pumpkin Cream Cheese

Transform regular cream cheese into a seasonal favorite using just a few simple ingredients you already have on hand.
5 from 1 vote
Print Pin Rate
Course: Dip
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 oz.
Calories: 78kcal
Author: Katie

Ingredients

  • 8 oz. Plain Cream Cheese room temperature
  • ¼ cup Powdered Sugar
  • ½ cup Pumpkin Puree
  • ½ teaspoon Pumpkin Pie Spice

Instructions

  • 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.

Notes

Cutting back on sugar? You can omit the powdered sugar and this will still whip up fluffy.

Nutrition

Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1843IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Carol at Wild Goose Tea

    October 08, 2014 at 9:57 pm

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

    Reply
    • Katie

      October 12, 2014 at 10:40 pm

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

  2. ahu @ ahueats

    October 08, 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!

    Reply
    • Katie

      October 12, 2014 at 10:41 pm

      I use it on just about everything! SOooo good!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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