Happy fall everyone- Let the pumpkin posts begin! If you know me you know I love bagels so obviously I’m going to be eating this pumpkin cream cheese all season. I’m really bad at following directions on recipes so I basically just added however much pumpkin purée I wanted until the color seemed about right! What’re your favorite brands of vegan cream cheese by the way? I typically use Tofutti or Trader Joe’s but I definitely don’t notice a huge difference between any of them. I love the whipped texture the mix of the purée and cream cheese create and I omitted the vanilla, but added extra cinnamon (like I said, I don’t follow directions well.) Get the recipe here via Vegan Street!