Homemade Pumpkin Cream Cheese


Okay, so real talk, this recipe was not supposed to be cream cheese. The initial intention of this particular recipe was supposed to be cheesecake truffles, but somewhere along the lines, I mixed up the measurements and ended up with pumpkin cream cheese. I'm not complaining though, because this was one happy and delicious accident, so much so, that I've gotten nothing but positive reviews on my social media when I posted this recipe, as well as from family that have tried it. If you are a pumpkin lover, you will LOOOOVE this homemade pumpkin cream cheese.

Cream cheese is one of those condiments that people love or hate, albeit if it is a particular brand of cream cheese or style such as whipped or traditional. I'm old school and love a good Temp Tee whipped - you know the pink tub? Yeah, that one. I have actually a story about Temp Tee cream cheese and a family fight that broke out on Yom Kippur when I was a kid, but I won't bore you with those details. Nevertheless, cream cheese is delicious and making it seasonal with added pumpkin purée and spice is where it's at. Trust me, you want to make this ASAP. What I really love about this homemade pumpkin cream cheese is that it is not heavy on the purée nor is it heavy on the added spice blend. It has the cream cheesy tang that you'd expect from cream cheese, but brings a depth of flavor and warmth from the pumpkin spice, as well as a light orange hue thanks to the purée.

Pumpkin Cream Cheese Tips:

  • Use room temperature cream cheese. This will help blend the purée and the other ingredients together easier than using cold cream cheese.
  • If you have a lot of extra cream cheese you can absolutely freeze it. Read more about freezing cream cheese here
  • This is a fairy easy recipe and can be made ahead of time. Prep the cream cheese and place some cling wrap over it or add it to a container. Take it out a few minutes before serving.

What I really like about this cream cheese too is that it goes with any flavor bagel you have on hand, and I bet would be realllllly good on a warm croissant or muffin too. When you make this delicious homemade pumpkin cream cheese, remember to comment on the recipe below, and share with everyone know you! It means a lot :)

Homemade Pumpkin Cream Cheese

Don't ever use store-bought cream cheese again, especially when you want a speciality version like pumpkin spice. This recipe for homemade pumpkin cream cheese is beyond easy, stays fresh for days, and is an excellent addition to a breakfast board this holiday season.



  • 113g pumpkin pureé
  • 1 cup heavy whipping cream
  • 1 tbsp pumpkin pie spice
  • ½ tbsp maple syrup


  1. Start by whisking the cream cheese in a large bowl (hand mixer is fine) until it’s nice and fluffy.
  2. Add in the heavy cream, pumpkin puree and continue to whisk until combined.
  3. Pour in the maple syrup and pumpkin pie spice. Continue to blend until smooth and serve.

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