After a summer-long hiatus from the blogosphere, I have decided to kick this lovely season off with a very autumn-appropriate and delectable recipe. "Pumpkin cream cheese?! Woahhh," you say, with much uncertainty. I advise you to trust me, and succumb to the delicious flavours of fall, by stirring up these ingredients and spreading a thick layer of the stuff onto a toasted cinnamon bagel. Just...give in, okaaay! :)
Mash all ingredients together in a bowl, container, glass tupperware... Whatever vessel you please:
1 brick of Philadelphia light cream cheese
about 4 generous whopping spoonfuls of canned pumpkin puree
2 ish teaspoons worth of cinnamon
dash of nutmeg
just a spoonful of sugar (Mary Poppins style heheh)
