Pumpkin Pecan Cream Cheese Spread
Pumpkin Pecan Cream Cheese Spread

Pumpkin Pecan Cream Cheese Spread

Recipe by: Willow Bird Baking
Yield: Enough spread for 5 bagels

I bought ready-made pumpkin cream cheese from a bagel restaurant chain and was disappointed: it wasn’t sweet or spicy enough! So I made my own. This version has delicious pumpkin spice flavor, toasted pecans, and is sugar-free — perfect for breakfast!

1 (8-ounce) package cream cheese, softened
6 tablespoons Swerve “confectioners’ style” sweetener (or use regular powdered sugar)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup toasted pecan halves, chopped*

*To toast pecans, bake at 350 degrees F for 5-7 minutes, tossing regularly, until fragrant. Allow to cool completely.

Beat cream cheese until fluffy before adding Swerve and creaming until combined. Mix in pumpkin puree, cinnamon, cloves, and chopped pecans. Chill overnight to let the flavors meld before serving on bagels, toast, and spoons!

5 Comments on Pumpkin Pecan Cream Cheese Spread (sugar-free!)

  1. Meg @ The Housewife in Training Files
    September 29, 2014 at 9:01 am (6 years ago)

    Oh this reminds me of a pumpkin cream cheese spread from a local coffee shop…but being able to make it at home and sugar free makes me so excited. Pinned!

  2. Amy | Club Narwhal
    September 29, 2014 at 1:21 pm (6 years ago)

    Yes, please! And I bet this cream cheese would taste awesome on a slice of toasted pumpkin bread. As you can tell, I’m a pumpkin fiend ๐Ÿ™‚


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