Can you believe that Thanksgiving is next Thursday?!? It seems like the month of November has just flown right on by. I must say, I’m really looking forward to sitting down with my loved ones, to enjoy a delicious Thanksgiving feast! This year, we will be hosting…which usually entails quite a bit of time preparing food in the kitchen. And as hosts, we often put so much of our focus on the big turkey dinner…that we sometimes neglect to plan ahead for breakfast, and even lunch that day. That being said, when you’re preparing such a large meal for your family and friends, you certainly don’t want to devote a bunch of time to creating a big, fancy breakfast for everyone as well. So why not keep breakfast super simple…yet seasonal and delicious…with some warm, toasted bagels, spread with a nice dollop of delectable Pumpkin Cream Cheese?
This pumpkin cream cheese recipe comes together in mere minutes, includes our favorite fall flavors of nutmeg and cinnamon, and is sure to get the holiday started off on the right foot! There’s no need to stand over a hot skillet frying up eggs and bacon, or flipping pancakes. Why burn yourself out first thing in the morning…when you’re going to be cooking for the majority of the day? Just grab some of your favorite bagels, and whip up a quick batch of this pumpkin cream cheese – you can even make it the day before, and store it in the refrigerator.
Your kiddos and house guests will leave the breakfast table happy and satisfied. But the best part? You won’t be saddled with a pile of pots and pans to wash, before the real cooking extravaganza is even set to begin! π
Pumpkin Cream Cheese
Ingredients:
- 1/2 Cup Pure Pumpkin (not pumpkin pie mix)
- 8 Ounces Cream Cheese, Softened
- 2 Tbsp. Brown Sugar
- 1-1/2 tsp. Pumpkin Pie Spice
- 1 tsp. Vanilla Extract
- Pinch of Salt
Instructions:
- Place the cream cheese in the bowl of a stand mixer, and mix on medium-high speed for a couple of minutes.
- Add the canned pumpkin, and mix on medium-high speed for 2-3 minutes.
- Turn the mixer down to low speed. Add the brown sugar, pumpkin pie spice, vanilla extract, and salt.
- Return the mixer to medium-high speed for a couple more minutes, or until all of the ingredients are thoroughly incorporated and the cream cheese is nice and smooth.
- Transfer the cream cheese mixture to a serving bowl. Slice and toast your favorite type of bagels (we are partial to poppy seed and sesame seed).
- Spread a layer of pumpkin cream cheese onto each bagel slice, and enjoy!
Note: Any leftover pumpkin cream cheese can be stored in an airtight container, in the refrigerator, for several days.
If you have family staying with you this Thanksgiving season (or little ones who will be begging for breakfast first thing in the morning) give yourself a little break, and set out a plate of bagels and pumpkin cream cheese. Every host deserves a nice, calm Thanksgiving morning – and a delicious breakfast too! π
You will most certainly find a bowl of this delicious, pumpkin cream cheese (and a plate of warm, toasted bagels) on our dining room table this Thanksgiving! And we hope that this quick, delectable breakfast will find its way onto your holiday tables too! If you happen to have a bit more time on your hands, and are looking for something soft and sweet to sink your teeth into, you won’t want to miss out on our Cinnamon & Sugar Pumpkin Donuts!
HAPPY THANKSGIVING!Β
