Spiced Pumpkin Cream Cheese Recipe [perfect for bagels + muffins]

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I thought I knew pretty much all there was to know about cream cheese. That is until I discovered this truly delicious spiced pumpkin cream cheese recipe.

I created this recipe when I made these sourdough pumpkin bagels and wanted something really special to spread on top. I had some pumpkin puree leftover, as well as some pumpkin pie spice ... and this is what I came up with! The perfect fall treat! It's got all the flavors of a decadent pumpkin pie cheesecake except it's a really simple recipe!

I never in a million years thought it would be so delicious! But it passed the taste test from my kids and my husband ... so it must be good! My kids won't touch pumpkin ... but they love this!

Make this yummy spread as part of your Thanksgiving dessert table or make a bowl just because! However you enjoy it, I just know you'll need to make a second batch! You'll find the full recipe at the end of this post.

And if you love all things cream cheese, you might also enjoy this fig cream cheese spread, olive cream cheese spread or this roasted red pepper cream cheese spread.

How To Make Spiced Pumpkin Cream Cheese Spread

I have made this recipe using both powdered sugar and brown sugar to give it the perfect sweet creaminess. You can use a stand mixer, electric mixer or hand mixer or even your Thermomix to make this recipe.

I don't think it lends itself to being mixed by hand as you want it to be velvety smooth in texture.

Follow these simple steps to make this delicious recipe:

Chop the block of cream cheese into smaller cubes to make it easier to mix through.
Place all the ingredients into a bowl (or the bowl of your stand mixer or Thermomix).
Gently blend them together to form a smooth, creamy spread. The time it takes will depend on the temperature of your cream cheese and the strength of your mixer:
Thermomix Speed 4.
Stand Mixer medium speed.
Hand Mixer Speed 4 - 5 (start off slow and build the speed).

Ingredient Notes

I've used a fresh pumpkin puree in this recipe because I always make my own pumpkin puree. You could use canned pumpkin puree with no issues (make sure you don't use pumpkin pie filling though).
If you don't want to use pumpkin pie spice, you could just use a teaspoon of cinnamon. I've got notes on how to make your own pumpkin spice here.
I've used powdered sugar and brown sugar. You could substitute the brown sugar for coconut sugar or rapadura.

How To Use Spiced Pumpkin Cream Cheese Spread

This spread is so versatile and can be used so many things! Here are a few ideas for how you could use and serve this delicious dessert spread:

Spread it on a breakfast bagel. We love it on these cinnamon raisin sourdough bagels and these pumpkin sourdough bagels!
Serve it as a pumpkin cream cheese dip on a fruit platter ... apple slices dipped into this pumpkin cream cheese are just heaven! A quick dessert that's a little bit healthy too! Add some chocolate chips to the dip for a little extra indulgence.
Spread it onto graham crackers.
Use it as cream cheese frosting on your favorite cinnamon rolls for a delicious pumpkin twist.
Give your favorite muffins a spiced cream cheese swirl!
Serve it along side your favorite pumpkin banana bread.
Use it to sandwich together your favorite cookies.
Serve it with your favorite fall French toast recipe.
It makes a delicious pumpkin frosting on your favorite cupcakes or even big cakes too! Just spread it on top of the cooled cake.
You can really use this sweet cream cheese in any pumpkin desserts and substitute it for the cream cheese layer in most things.

spiced pumpkin cream cheese spread onto a pumpkin breakfast bagel

What Kinds of Recipes Use Pumpkin Cream Cheese?

I thought I'd pop in a selection of recipes that will pair perfectly with this pumpkin cream cheese! These are tried and tested recipes that I love to bake in my own kitchen:

These easy sourdough pumpkin breakfast bagels are taken to the next level when spread with this sweet cream cheese mixture.

I love using it on these fluffy sourdough cinnamon rolls and especially on these sourdough pumpkin cinnamon rolls!

This cream cheese mixture works perfectly on these sourdough pumpkin muffins but you could use it in any pumpkin cream cheese muffins. It's also lovely served with these sourdough orange cranberry muffins.

I also love to serve it on these sourdough carrot cake muffins. The pumpkin spice lends itself perfectly to these flavors.

Spread it on this easy sourdough pumpkin bread for a rich pumpkin flavor!

Dollop it on these sourdough pumpkin waffles and then drizzle with lashings of maple syrup.

spiced pumpkin cream cheese spread served on pumpkin waffles

How To Store + Preserve

I store this spiced pumpkin cream cheese spread in a clean jar in the fridge for up to 2 weeks. I find that it lasts just fine in this way. Any airtight container will work, but I really like the way it stores in glass. I find it lasts a bit longer this way.

I generally don't freeze it as I prefer making it fresh as I need it. I do freeze plain cream cheese though, so that's a great way to make sure you've always got the ingredients on hand to make this yummy pumpkin cream cheese filling.

Frequently Asked Questions

What does pumpkin cream cheese taste like?

Pumpkin cream cheese tastes like the best pumpkin pie cheesecake filling you've ever had! Subtle hints of sweet pumpkin, layered with the caramel tones of brown sugar and the fall spices of cinnamon, nutmeg, ginger and cloves. It's all kinds of delicious!

Should I use a block of cream cheese or a tub of cream cheese for this recipe?

I suggest using a block of cream cheese for making this pumpkin cream cheese recipe. The block has a better texture and lends itself to whipping. It will retain its texture and give you a firm spread. Using a tub will give you a more liquid result, not great for spreading.

Do you have to cook the pumpkin puree for this recipe?

No you don't have to cook the pumpkin puree since it's already been cooked (whether you use it out of the can or homemade). You can add the pumpkin puree straight from the fridge for this recipe.