Cinnamon Raisin Pumpkin Cream Cheese Spread
Recipe by Caroline Walder
I wanted to up the nutrition factor in your typical bagel and cream cheese. Taking inspiration from my favorite season, I came up with this pumpkin cream cheese spread, flavored with touches of cinnamon, raisins, vanilla and ginger. Paired with a toasted whole wheat bagel, this takes the traditional bagel to a whole new level—one packed with vitamin A, fiber, and delicious spices—yet still just as comforting.
Cinnamon Raisin Pumpkin Cream Cheese Spread
SERVES
12PREP TIME
05 minCOOK TIME
00 minIngredients
1/2 cup Arla original cream cheese
1/2 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger (or fresh)
1/4 teaspoon pure vanilla extract
1 teaspoon pure maple syrup
2 tablespoons raisins
Whole wheat bagel, crackers, toast, etc. (to spread)
Directions
Mix the cream cheese, pumpkin puree, cinnamon, ginger, vanilla, and maple syrup in a food processor, and process until smooth. Adjust spices to your taste.
Add in raisins and pulse, mixing the raisins in the spread, but leaving small chunks.
Transfer spread to a glass jar or container and keep in fridge for an hour.
Add spread to toasted whole wheat bagels, crackers, or toast. Keep remaining spread in the fridge. It will last for about 3-4 days.
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