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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)