Once upon a time, I bought my very first pumpkin bagel with pumpkin schmear at my local bagel shop. I loved it so much that I went back at lunchtime and bought another one. I tried to go back after work for another one but the bagel shop closed at 3pm so I had to wait until the next morning. On the third day (yes, THIRD day) of this behavior, the cashier said to me, “Wow, you must really love these bagels.”
I think I paid him before I ran out of the door, ten shades of bright pink, vowing never to go back.
The End. I’m not proud.
I did eventually go back, but I’m pretty sure they still remember me as the pumpkin bagel girl.
I suppose there are worse things.
Let’s talk about this whipped pumpkin cream cheese schmear. Let’s talk about how it took every ounce of my very limited self-control not to eat it with
my finger a spoon before it even made it to the bagels.
Oh. My. GAWSH. It’s fabulous. Tangy, creamy, cinnamon-spicy and pumpkiny. Pumpkiny? Yep. It’s a word.
If you’re feeling particularly fancy, you can whip up some of this cream cheese and serve it in a hollowed out pie pumpkin with some Nilla Wafers, graham crackers or ginger snaps. You’ll be famous…except you’ll be famous for your amazing homemade goodies – I’ll forever be the pumpkin bagel girl.
It’s ok. This cream cheese is the best therapy ever. A couple more batches of this stuff and the emotional scars will be forever erased.
I hope you give the bagels a try, but even if you don’t, definitely give the whipped pumpkin cream cheese a go. I promise, you’ll love it.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup warm water
- 2 and 1/4 teaspoon active dry yeast
- 2 Tablespoons sugar, divided
- 1/2 cup pumpkin puree