Pumpkin Spice and Toasted Walnut Cream Cheese Recipe
Adapted from here.
Servings 4 servings
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 tablespoon heavy cream (or whole milk)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons packed light brown sugar
- 1 tablespoon maple syrup
- 1/2 cup toasted walnuts, finely chopped
Instructions
- Add cream cheese and heavy cream to a stand mixer fitted with the paddle attachment. Beat on medium until the cream cheese is smooth (about 1 minute). Add pumpkin, vanilla, spices, brown sugar and maple syrup, beating until mostly smooth. Add toasted walnuts and beat until combined.
- Transfer cream cheese to a bowl and serve with toasted bagels. You can prepare the cream cheese several days in advance. Store covered in the fridge until ready to use, and let come to room temperature before serving.