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!
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
Instructions
- Add softened cream cheese to an electric mixer or medium mixing bowl with hand mixer
- 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!
- Add all ingredients and mix until well combined and you reach a whipped, creamy consistency
- Add to an air-tight jar or container and store in the refrigerator
- Serve on bagels, apple slices, cookies, graham crackers and more!
Notes
- Make sure to use softened cream cheese (leave at room temperature for 30 minutes to 1 hour.)
- You can choose to replace monk fruit with regular sugar or brown sugar if you prefer.
- For a dairy-free version use any vegan cream cheese. (I like the brand Kite Hill)