Pumpkin Cream Cheese Filling

This simple Pumpkin Cream Cheese Filling is perfect for layering into fall desserts like pastries or no-bake cheesecakes. Or just enjoy it as a dip for fresh fruit!

Do you have any favorite fall flavors?  What is the best fall dessert that you have to make every year? You know the one...fall is just not quite the same without it.

For me, it's all the delicious pumpkin desserts. And I've definitely been going a little pumpkin crazy lately.

Today I whipped up this Pumpkin Cream Cheese Filling that is SO perfect for many of my favorite pumpkin treats. You just can't go wrong adding this Pumpkin Cream Cheese Filling to a bagel, French toast, milk shake, or about a dozen other concoctions I'm sure you could dream up.

In fact, it's so tasty that I sometimes just eat it as a dip with some fresh slices of apple for dipping. Yum!

Note: This recipe makes about 5 cups of pumpkin cream cheese filling. Perfect for baking into desserts! But if you plan to simply dip into it, you can cut the recipe in half.

The best part? This pumpkin cream filling takes about 10 minutes, needs no oven or stovetop, and uses just a handful of pantry staples plus a couple of blocks of cream cheese. It's sweet, lightly spiced, and so creamy that it works just as well spread between cake layers as it does in a bowl surrounded by apple slices and cookies.

Key Ingredients & Substitutions

• Cream cheese. Full-fat block cream cheese, softened to room temperature, gives you the smoothest, thickest filling. Neufchâtel works for a slightly lighter version, but it sets up a little softer. Skip whipped tub cream cheese, which is too airy and turns the filling runny.
• Sweetened condensed milk. One can of sweetened condensed milk sweetens the filling and gives it a silky, almost custard-like richness with none of the grittiness you can get from granulated sugar. Don't swap in evaporated milk; it's unsweetened and much thinner. If you'd rather not use condensed milk, beat in about 1 cup of powdered sugar and a splash of heavy cream instead for a thicker, frosting-style result.
• Pumpkin puree. Use plain 100% pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Homemade pumpkin puree works too, as long as you drain it well so it isn't watery.
• Vanilla extract. A teaspoon of pure vanilla rounds out the pumpkin and warms up the spices. Imitation vanilla is fine in a pinch.
• Warm spices. Cinnamon, nutmeg, and ground cloves give the filling its classic pumpkin pie flavor. If you don't have all three, use about 2 teaspoons of pumpkin pie spice instead.

Helpful Tips

Soften the cream cheese all the way. Cold cream cheese leaves little lumps that no amount of mixing will get rid of once the other ingredients are in. Let the blocks sit on the counter for 45 minutes to an hour, or cut them into cubes so they soften in about 20 to 30 minutes.

Beat the cream cheese on its own first. Whip it with a hand mixer or stand mixer for a minute or two until it's completely smooth before adding anything else. Then pour in the condensed milk gradually, and finish with the pumpkin, vanilla, and spices. Adding everything in stages is the easiest way to a lump-free filling.

Blot wet pumpkin. Some cans (and most homemade purees) are wetter than others. If yours looks loose or has liquid pooling on top, press it between a few paper towels for a minute before measuring. Less water means a thicker filling that won't weep into your cake or pastry.

Chill it before using it as a filling. Straight out of the mixing bowl, the filling is soft and perfect for dipping. For spreading between cake layers or piping into pastries, cover it and refrigerate for at least 2 hours (overnight is even better) so it firms up and holds its shape.

Taste after chilling. The spices bloom as the filling rests, so give it a taste once it's cold. If you like a bolder pumpkin pie flavor, beat in an extra pinch of cinnamon or nutmeg right before serving.

Variations

• Pumpkin cheesecake mousse. Fold in 1 to 2 cups of whipped cream or thawed whipped topping for a lighter, mousse-like texture. Spoon it into a graham cracker crust or dessert cups for an easy no-bake pumpkin cheesecake.
• Maple pumpkin. Swap the vanilla for 1 to 2 tablespoons of pure maple syrup for a cozy, caramel-like sweetness.
• Chai spice. Add ¼ teaspoon each of ground ginger and cardamom along with the other spices for a chai-inspired twist.
• Chocolate chip dip. Fold in ½ cup of mini chocolate chips when you're serving it as a dip. Kids go crazy for this one.
• Lighter version. Use Neufchâtel cheese and fat-free sweetened condensed milk. It's a little softer, so give it the full chilling time before using it as a filling.

Serving Ideas

As a dip, serve this pumpkin cream filling in a bowl surrounded by crisp apple and pear slices, gingersnaps, graham crackers, vanilla wafers, shortbread cookies, or salty pretzels. It's an easy addition to a fall dessert board, a Thanksgiving appetizer spread, or a Halloween party table.

As a filling, it really shines in layered desserts. Spread it between rich chocolate layers for a Layered Chocolate Cake with Pumpkin Cream Cheese Filling, or use it as an extra layer in a Layered Pumpkin Cake with Pumpkin Ganache Filling. It's also delicious piped into the center of Pumpkin Muffins with Cream Cheese Glaze, spooned into puff pastry cups or crepes, or sandwiched between soft cookies.

For breakfast, spread it on toasted bagels, dollop it over French toast, or serve it with a stack of Easy Pumpkin Waffles for a special fall brunch.

Storing & Freezing

Store leftover pumpkin cream cheese filling in an airtight container in the refrigerator for up to 5 days. Because it's made with cream cheese, don't leave it at room temperature for more than 2 hours. Give it a good stir before using, and if it has firmed up more than you'd like for dipping, let it sit on the counter for 10 to 15 minutes.

You can freeze the filling in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then beat it with a mixer for 30 seconds to a minute to bring back its smooth, creamy texture, since it can look slightly grainy after freezing. Cakes and muffins already filled with it can also be wrapped well and frozen, then thawed in the fridge before serving.

More Tasty Recipes

If you love this pumpkin cream cheese, be sure to check out these other delicious ideas:

• Cheesecake Factory Pumpkin Cheesecake
• Easy Pumpkin Bars
• Layered Pumpkin Cake with Pumpkin Ganache
• Pumpkin Whoopie Pies
• No-Bake Pumpkin Lasagna

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