Pumpkin Cream Cheese Toast

pumpkin cream cheese toast
Leah Maroney
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
168 Calories
10g Fat
17g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 168
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 29mg 10%
Sodium 162mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Protein 3g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 I love anything on toast.  Ok, not anything.  But toast is so much fun and I am always looking for new ways to top it!  Since fall means everything pumpkin, I decided to whip up a little pumpkin and cream cheese topping for this toast creation.  It has all of the goodness of pumpkin pie without any of the wait, or the guilt.  

I like using regular cream cheese because the low fat kind has extra sugar added to make up for the missing fat.  I'd rather have the fat.  Make sure that the cream cheese is room temperature so t that when you mix it with pumpkin puree it will be smooth and will totally incorporate into the pumpkin. I also like to sprinkle a little extra pie spice onto the top of the toast when it is done!  It looks pretty and adds a nice pop of flavor!

Pumpkin just tastes so good with cream cheese like my pumpkin cream cheese muffins and my pumpkin cream cheese french toast bake. Also, pumpkin cheesecake is probably the best cheesecake on earth, soooo. 

This is a really easy breakfast to whip together before walking out the door.  You can also store the cream cheese mixture in the refrigerator for a few days and slather it on toast whenever you are hungry!  You can use this mixture on top of muffins, bread, biscuits, pancakes, waffles...the possibilities are endless!  

For a thicker consistency, just use a little less pumpkin.  All canned pumpkin has slightly different water contents so yours may need a little more cream cheese to stiffen the spread.  I like to use a generous amount of pumpkin pie spice.  You can also replace the puree with pumpkin pie filling, which already has the pumpkin spice mixture mixed in.  I like to use an organic canned pumpkin, but any brand will do.  I know that some people like to heat up the canned pumpkin before using it in a cold dish.  You can do this as well.  You can also make your own pumpkin puree.  Although if you do not have the time, it really is not necessary.  Canned pumpkin will give you delicious results in a fraction of the time. 


  • 4 slices of bread (toasted)
  • 4 ounces of cream cheese (softened)
  • 1/2 cup pumpkin (puree)
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon pumpkin pie spice

Steps to Make It

  1. Gather the ingredients.

  2. Toast your bread according to your liking. 

  3. Make sure the cream cheese is completely softened so it will be able to completely combine with the pumpkin puree. Beat together the cream cheese, pumpkin puree, brown sugar, and pie spice in a small bowl. 

  4. Spread a few tablespoons over each piece of bread. 

  5. Sprinkle  each piece with extra pumpkin pie spice.