Bagelista Cinnamon Raisin Bagel with Pumpkin Cream Cheese
Do you crave pumpkin lattes? Does your morning bagel need a fall upgrade? If you answered yes to either of these questions, then you’ll love this homemade pumpkin cream cheese recipe!
- 1 block (8 oz.) cream cheese, softened to room temperature
- 3 Tbsp. maple syrup
- ¼ cup canned pumpkin puree
- ½ tsp. vanilla extract
- Handful of pumpkin seeds
- Cinnamon, for sprinkling
- STEP 1
Bake your bagel: While your bagel is baking, combine the cream cheese and maple syrup in a medium sized bowl and mix until smooth. Add pumpkin puree and vanilla extract. Continue to mix until creamy in texture.
- STEP 2
Once your bagel is done, let it cool. Slice in half and spread the cream cheese mixture on top. Top with a sprinkling of pumpkin seeds and cinnamon.
- Pro Tip:
Serve immediately or place the cream cheese in the refrigerator. It will last for up to 1 week if you make it in advance!