Homemade Pumpkin Cream Cheese

I used to be obsessed with Panera Bread and their cinnamon crunch bagels and fancy cream cheeses; it’s not nearly as much fun to go to when you can’t have gluten so it’s been a while. But this week I had extra cream cheese to use up and a hankering for gluten-free bagels and knew exactly what to make.

This cream cheese is simple and delicious. It has just the right amount of spice to make a plain bagel really taste special. I always catch myself licking the knife clean after I’m done spreading it on because it’s too good not to.

You don’t need to use particularly fancy ingredients for this recipe. If you don’t have maple syrup you can substitute honey or molasses. Use just as much sweetener as you prefer for the flavor.

Homemade Pumpkin Cream Cheese

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 8 servings):

• 1/2 cup cream cheese
• 3 Tablespoons pumpkin puree
• ~2 Tablespoons maple syrup
• 1 teaspoon pumpkin pie spice

Method:

1. In a small bowl, beat together all of the ingredients until there are no lumps left.
2. Store in a sealed container in the refrigerator for up to 2 weeks after making. 

It almost makes you wonder how something so simple can be so good.