Pumpkin Spice Cream Cheese

Do you crave Pumpkin Spice flavor every Autumn? I do. Pies, cake, breads, crackers, dips and spreads? For sure! Here is a flavored cream cheese superb for a beautiful slice of artisan bread or a lovely toasted bagel. Using Greek yogurt cream cheese ups the protein count quite a bit... so you can feel good about indulging in this one!

Pumpkin Spice Cream Cheese
8 ounces Greek yogurt cream cheese
2 1/2 tablespoons pumpkin puree
2 tablespoons sugar
2 teaspoons dark molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Combine all ingredients in a bowl and mix vigorously until thoroughly combined and smooth.
Spread thickly onto bagels or sour dough bread slices. Top with pomegranate arils if desired. Refrigerate leftover cream cheese mixture promptly.

Hints: If the cream cheese is a set out for 20 minutes or so, it will be easier to blend but can be done straight from the fridge. Be sure to blend until all the lumps are incorporated. The molasses give a depth of flavor that is really nice but if you don't have any, this spread will still be nice. Up the spices by 50% for a stronger, spicier flavor. This can be used as a fruit platter dip with apples, grapes etc.

So the truth is that we ate our toast topped with this spread and pomegranates, then sat down with a bowl of  the spread and pomegranates without the toast and ate it by the spoonful. It is so good! I think you could serve it as a mousse for dessert and no one would be the wiser. Or stuff some puffs and be prepared for a slew of compliments!