With the end of the semester rapidly approaching, I haven't been cooking or baking quite as much. Thanksgiving was a nice break filled with lots of goods, but now I am just waiting for these two weeks to be over so I can go on another baking spree.
So, I was really into pumpkin one morning and made three different pumpkin things in order to use a whole can of the puree. I didn't want any of it to go to waste!
Luckily, this is super simple and makes a lot. I spread it on sweet potato bread and the two orange foods came together and tasted great.
So, here is a spread before the Christmas cookies descend upon us (even though they already have).
Pumpkin Cream Cheese
makes about 1 1/2 cups
8 oz. cream cheese, softened
1 teaspoon pure vanilla extract
1/2 cup pumpkin puree
2 tablespoons maple syrup (or agave)
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Beat together all of the ingredients in a medium bowl. Cover and chill for at least an hour before using.