Okay, okay — technically, autumn isn’t quite upon us yet. But even here in Florida a whirling breeze has taken over the weather and made me hopeful that my favorite season is fast approaching. So, as I do every year, I’ve already begun cooking up some fall favorites in celebration.
Last weekend I went to Einstein Bros. Bagels to pick up some of their delicious Autumn Blend coffee, a chestnut-roasted coffee that tastes like autumn in a cup and is much yummier and healthier than the Dunkin’ Donuts sugary pumpkin spice syrup that they add to their drinks this time of year. What’s also amazing about Einsteins’ fall line-up is that they carry both pumpkin spice bagels and pumpkin spice cream cheese. I indulged in all of the aforementioned treats with my husband sitting next to me looking green over the neon-orange cream cheese I was scarfing down happily…and it kind of hit me that this shade of orange couldn’t be natural.
So, I concocted some pumpkin spice cream cheese on my own, and it’s absolutely amazing on everything from bagels to pumpkin bread to English muffins.
Happy almost autumn!
- 2 tbsp. canned pumpkin
- 1 8-ounce tub of whipped cream cheese
- 1/2 tsp cinnamon spice
- 1/8 tsp nutmeg spice
- 1/8 tsp clove spice
- 2 tbsp. honey or brown sugar
Blend all of the above ingredients in your mixer on high until well-blended and fluffy. Place back in your cream cheese tub and place in fridge to enjoy on anything and everything possible from September through November.
Also, try this honey-wheat pumpkin muffin recipe on allrecipes.com. I use a similar recipe for my pumpkin bread, just without raisins and with separate cinnamon, nutmeg and clove rather than pumpkin pie spice.