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One thing I always look forward to during the Fall season is Pumpkin Cream Cheese. Many years ago I was browsing the aisles at Trader Joe’s and saw “Pumpkin Cream Cheese” and thought how delicious that would be on a cinnamon raisin bagel. I usually don’t buy a lot of pumpkin-flavored items, but this sounded particularly good so decided to give it a try. It was so delicious we finished the tub in just a couple days! The ingredient list was fairly simple but had more sugar then I would prefer, as well as stabilizers. I realized it would be fairly simple to make myself and I could use simple wholesome ingredients. I made it that afternoon and it turned out delicious!

I hope you enjoy this creamy, decadent pumpkin cream cheese. This recipe only takes a handful of ingredients and is simple to make!

Ingredients

  • Plain Cream Cheese (regular or dairy-free work great!)
  • Canned pumpkin puree
  • Monk fruit sweetener (this is a great option for sugar free or addition to low sugar baking – here’s the brand I like best! You can also substitute this with regular sugar or brown sugar, if preferred)
  • Maple syrup
  • Pumpkin pie spice
  • Cinnamon
  • Vanilla extract
If you love pumpkin recipes like me, try my Pumpkin Pie Pop Tarts!
pumpkin cream cheese

EASY Healthy Pumpkin Cream Cheese

This festive Pumpkin Cream Cheese has a rich pumpkin flavor and is made with monk fruit and maple syrup for a lower sugar version. Great on bagels, apples, grahams crackers and more!
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Cook Time 10 minutes
Total Time 10 minutes
Course: Appetizer, Breakfast, Spreads and Dips
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz plain cream cheese (I use the block version) regular or dairy-free works great
  • 1/2 cup pumpkin puree
  • 1-2 tbsp monk fruit sweetener
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tsp vanilla extract

Method
 

  1. Add softened cream cheese to an electric mixer or medium mixing bowl with hand mixer
  2. Measure your pumpkin puree then add it to a paper towel or cheese cloth to strain some of the water out before adding to your mixing bowl. This ensures a thick, creamy cream cheese!
  3. Add all ingredients and mix until well combined and you reach a whipped, creamy consistency
  4. Add to an air-tight jar or container and store in the refrigerator
  5.  Serve on bagels, apple slices, cookies, graham crackers and more!

Notes

  1. Make sure to use softened cream cheese (leave at room temperature for 30 minutes to 1 hour.)
  2. You can choose to replace monk fruit with regular sugar or brown sugar if you prefer.
  3. For a dairy-free version use any vegan cream cheese. (I like the brand Kite Hill)