Ingredients:

  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt
  • 15 oz (425g) canned pumpkin puree
  • 2 large (100g) eggs, room temperature
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (0.5g) ground nutmeg

Instructions:

  1. Beat the softened cream cheese and granulated sugar on medium-high speed for 2–3 minutes until the mixture is pale and fluffy. Use a rubber spatula to scrape the sides of the bowl to ensure no unmixed lumps remain.
  2. Reduce the mixer speed to medium. Stir in the pumpkin puree, vanilla extract, and salt.
  3. Add the cinnamon, ginger, cloves, and nutmeg. Mix until the color is a uniform, deep orange and the spices are fully integrated.
  4. Turn the mixer to the lowest setting. Add the eggs one at a time, mixing just until the yellow disappears. Stop immediately once combined to avoid incorporating excess air.