With the first day of October, Davis transformed from Summer to Fall. While this makes me sad for many reasons, mainly pants, there is one particular redeeming quality to the winter months….

Pumpkin.

Pumpkin pie oatmeal, pumpkin ice cream, homemade pumpkin lattes, pumpkin yogurt, pumpkin pecan muffins, pumpkin scones, pumpkin cinnamon rolls, pumpkin & goat cheese biscuits, pumpkin protein smoothies, pumpkin pasta……(the word pumpkin now looks really weird & wrong) will all be consumed on the reg until I can live in shorty shorts again.

This mornings breakfast was a chicken apple breakfast sausage and two whole wheat mini bagels smothered in homemade pumpkin cream cheese. Amazing.

Pumpkin Cream Cheese

Recipe: Makes 1 serving (maybe two if you don’t drown the bagels)

1/4 cup cream cheese (I am usually all about the full fat, but in this case I used Trader Joe’s whipped light cream cheese – it was easier to mix!)

2 tbsp canned pumpkin

1 tsp maple syrup (I used Josephs sugar free)

1/2 tsp brown sugar

1/8 tsp  pumpkin pie spice

pinch salt

optional: 2-3 drops NuNaturals vanilla stevia (you could sub in a drop of vanilla extract and a bit more sugar or maple syrup if desired)

Directions – Combine all the ingredients and stir vigorously with a  fork. Spread on toasted whole grain bagels or use as a frosting for cupcakes or cookies!

PS

I made caramelized sweet potato ice cream with toasted marshmallow swirl. I will share the recipe soon. Be ready.