Aaaah… I am coming off of such a weekend high. The weather has been just gorgeous in the city. It’s definitely that time of year that makes me feel so incredibly lucky to call this place my home. Friday we met friends in the neighborhood for $5 cocktails and burgers. Delicious. Saturday we met up with out of town friends for an indulgent lunch at Noodle Bar, and then digested with a walk on the High Line and along the Hudson. Saturday night we hosted friends for dinner- I made my go to roast chicken and buttermilk mashed potatoes. And Sunday? A movie in bed, some apartment tidying, a manicure, and some gym time. Talk about weekend perfection!
I know I’ve been inundating you guys with pumpkin recipes- but I couldn’t resist this one! This cream cheese is so simple, and would the perfect complement to a fall bagel brunch. It’s the perfect topping for whole wheat or cinnamon raisin bagels, or these delicious Pumpkin Bran muffins from Friday.
Hope your week is off to a great start!
Maple Pumpkin Cream Cheese
- 1 8 oz package cream cheese
- 1/4 cup pumpkin purée
- 1 tsp cinnamon
- 3 T pure maple syrup
Let the cream cheese cheese soften on the counter for 1-2 hours. In a bowl beat together all the ingredients until fully combined. Serve immediately or store covered in the fridge.
I am loving all of these pumpkin recipes Clara! My local grocery sells huge cans of pumpkin and I have been looking for new ways to make use of the one I brought home last week. I would never have thought to make pumpkin cream cheese!
I was also thinking a pumpkin buttercream of cream cheese frosting would be delicious! Enjoy! xx
What a perfect thing to slather all over everything! As awesome as canned pumpkin is, I tried roasting mine from scratch this year and am wondering why it took 26 years to try it!
I made pumpkin cream cheese last year and it was pretty amazing. Loved it. Making it this weekend!