Pumpkin Cream Cheese Pecan Appetizers

These are really good. I just love that they are easy and different. I suppose you could leave the cream cheese cold and spread on crackers, omitting the oven and serving as a cold appetizer. I’d spread just before serving as the crackers will soften if they were to sit overnight in the fridge with the cream cheese on them. Again- I suppose. I’m delighted with them warm and room temp as well. I don’t think there’s a not delightful way to enjoy these!

These are good room temperature — as in how they cool after baking and sitting out at a party. Love appetizers? Try our Festive Holiday Appetizer: Vegetable Wreath or Honey Gorgonzola Cheese Appetizers

 

Pumpkin Cream Cheese Pecan Appetizers

8 ounces cream cheese, softened

1/2 cup pumpkin puree

3 Tablespoons brown sugar, packed

1-1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1/2 cup chopped pecans

1 loaf french bread, sliced into 5/8″ pieces

Preheat oven to 350 and line a baking sheet with parchment paper. Place sliced bread on parchment paper and set aside.

In a bowl, beat cream cheese for about 30 seconds. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla and beat well until smooth.

Spread a generous amount onto the bread in the prepared pan. Place into a preheated oven and bake for 5 minutes until heated through. Remove from oven, top with pecans and serve.

Makes 35-40 appetizers depending on size of your bread.

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