I was at Target the other day….can we just pause for a moment and talk about how great Target is? No, we don’t even have to, it’s just known to all. I love that I can go and get toiletries, cute clothes and a few groceries if needed. It’s my happy place…as long as I am not with all 4 of my children, then it’s a madhouse because even they get so excited when they are there that they beg for everything.
On this particular trip I had to return some clothes and then afterwards I headed over to the grocery section to grab some milk. I passed Philadelphia brand pumpkin cream cheese and reached to put it in my cart because it sounded soooo good and I just had to have it…. But then I immediately paused (like usual) and said to myself “no. no, I can just make my own”. I always tell myself this. I am quite confident in my cooking skills apparently. Not that mixing regular cream cheese with pumpkin and other stuff is hard, I just always assume I can make whatever it is I can find in the store. I am not sure if this is a good trait or bad one.
Anyway, I left and forgot about it…..until I made pumpkin pancakes for breakfast and started to put away the leftover pumpkin and realized I need to do this. This will be so good to have on hand for toast, crackers, to use as a fruit dip, to eat with a spoon, etc.
And boy was it delicious. I say was, because I made it Sunday and it’s gone now. My son said “it’s soooooo much better than regular cream cheese”. In fact it kind of tastes like pumpkin cheesecake which is one of our favorites by far.
So the trick to getting it nice and fluffy is to wait until the cream cheese has softened before beating it.
I never think to take things out ahead of time so I have been known to turn on the oven and let the butter or cream cheese warm up a little (I have to set it by close to where the steam escapes to do this). Or if you are in a big hurry to make this, just pop your cream cheese in the microwave for a few seconds. If it hasn’t softened, you’ll get those little clumps and it won’t be as smooth and fluffy.
Anyway, mix in some spices, a little brown sugar, vanilla and the pumpkin and you are done. Less than 5 minutes and you have this amazing dip, spread, what ever you want to call it. It’s heavenly.
And I paired it with these fantastic, amazing, delicious hazelnut and cranberry Raincoast Crisps I got from the IFBC conference (which reminds me I still have a post to do about the food). These are too good with this pumpkin cream cheese. I can’t even handle it. Go find some, make this pumpkin cream cheese and be happy.
[Tweet “Pumpkin Cream Cheese- use as a dip or spread (it tastes like pumpkin cheesecake!) via @nutritiouseats “]
- 1 8-ounce package cream cheese, softened
- ½ cup pumpkin puree (canned or fresh)
- 3 Tablespoons brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- Cinnamon sugar for topping (optional)
- Add all ingredients to a bowl and using an electric mixer beat until all ingredients are incorporated and cream cheese is light and fluffy.
- Sprinkle with cinnamon sugar before serving (optional).
- Store in an airtight container and enjoy on bagels, toast, crackers or as a fruit dip.
Questions: do you ever buy the flavored cream cheese? Have you made anything with pumpkin yet?
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Oh that sounds sooooo good! And have I made anything with pumpkin? Can’t stop. Won’t stop!
Angela @ Happy Fit Mama recently posted..Every Runner Has a Story
No way! It’s so early in the fall, we have lots to do with pumpkin!
Okay, wow, yum! I would spread this on everything!
Jennifer F recently posted..Sweaty with Chance of Meatball (& Wilted Greens) Stew + Tabata WOD
We basically did that! Lol
Both the dip and the crisps sound (and look) wonderful! I’m hosting a “Friendsgiving” in mid-November and I think this would be a great appetizer to have out while our guests arrive
Joanna @Makingmine recently posted..transitions
It’s pretty versatile- breakfast, brunch, appetizer, dessert! It fits all!
this sounds amazing – like i would eat it with a spoon!
Linz @ Itz Linz recently posted..Peas, please!
That’s how my son enjoys it!
Oh my gosh. I need this!
Presley @ Run Pretty recently posted..Tuesday Tangents Because I Couldn’t Wait for Thursday Thoughts
You do! And the best part, soooo easy!
Isn’t it great how pumpkin can just so with ANYTHING!
Yes! No waste! 🙂
Yum! This pumpkin cream cheese looks fantastic! You were at IFBC, too? Wish I could have met you there! I tried those raincoast crisps for the first time at IFBC, too!
Lisa @ Healthy Nibbles & Bits recently posted..Kale Persimmon Salad with Curry Chickpea Croutons
Yes, I was there! It was my second time. Bummer I didn’t know you then! Are you going next year?
What a great idea. I’ve seen a lot of pumpkin hummus recipe online lately but not pumpkin cream cheese. Adding this to my Pinterest “must try” board right now!
Liz – Meal Makeover Moms recently posted..How to Make a Halloween Vegetable Skeleton + a Recipe for Rainbow Vegetable Dip
Yay, thanks Liz!
I probably would not be able to stop eating this until it was GONE.
Alysia @ Slim Sanity recently posted..What I Ate While Battling With Trigger Foods
haha, that’s pretty much what we did. I did not expect it to go that fast!
I love target. And I also love everything pumpkin these days… I can’t wait to try this!!
Rachel recently posted..Healthy Pumpkin Pie Recipe
Me too!!!! Thanks for stopping by Rachel!