Pumpkin Cream Cheese Filling

pumpkin cream cheese

I know I can grab a can of Libbys pumpkin (which I did) and read the recipe for pumpkin pie on the back, but here has to be another extra special recipe out there.  I fear if I tell you where I got it from you might ran after me with pitch forks.  But let’s be honest some people are just a go to for great southern flavor.


  • 15 oz of Pumpkin I say go for it and grab a small pumpkin from your local farmers market.  Gut it for the filling, roast the shells for a snack or to make pumpkin macarons, decorate it for Fall.  How’s that for sustainability!
  • 8 oz cream cheese (room temperature)
  • 1/2 cup light brown sugar
  • 2 tsp vanilla
  • 1 1/2 tsp pumpkin spice
  • 1 Tbsp Maple Syrup
  • 4 oz unsalted butter (room temperature)

How To

  1. Cream the butter, cream cheese and brown sugar until nice and smooth
  2. Scrape down the sides and add in the pumpkin.  Blend until smooth scrapping down the sides as you go.
  3. Add the vanilla, maple syrup and spice

If the filling seems a little lose you can refrigerator it for about 20 minutes before using it to fill your pumpkin macarons.

Sweet regards,

The Sugar Peddler
Shop Sweet Olivia Rose on Etsy



One thought on “Pumpkin Cream Cheese Filling

  1. Pingback: Fall into Pumpkin Macarons | The Sugar Peddler

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