Spiced Pumpkin Cream Cheese

I love bagels. I love pumpkin. When the two come together it makes my taste buds sing. There's something warm and comforting about turning an everyday food items into a seasonal treat. I've been seeing pumpkin cream cheese spread in coffee shops and grocery stores for weeks now and thought it seemed silly to buy something that's probably super simple to make. Pumpkins and canned pumpkin puree are probably on sale at your local grocery stores for Thanksgiving (if you live in the U.S.) so now is a perfect time to stock up! 

Recipe Rundown
Taste: Like a tangy, fresh pumpkin pie.
Texture: Thick, rich, smooth, luscious.
Appearance: The cream cheese takes on a gorgeous light, warm orange hue with specks of spice.
Pros: Super easy. Would be the perfect way to spice up breakfast or brunch for your family or company. 
Cons: None.
Would I make this again? Yes. Pumpkin cream cheese and whole wheat bagels may be my new favorite breakfast or snack.

Spiced Pumpkin Cream Cheese
Makes about 1 1/2 cups
From Better Homes and Gardens via Ezra Pound Cake

• 8 ounces cream cheese, at room temperature
• 1/2 cup pumpkin puree
• 1/4 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• pinch salt
• 1/2 teaspoon vanilla extract

Using an electric mixer, food processor, blender, or immersion blender, beat cream cheese, pumpkin, and sugar until smooth. Beat in spices, salt, and vanilla. Refrigerate mixture for at least 1 hour before using.