- Cooking Time:
- Preparation Time:
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1/2 tsp. pumpkin pie spice
- 2 cups powdered sugar
- BEAT cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.
Gluten Free Baking With KitchenAid: 33 Bloggers Share GF Treats!
TECHmunch Austin 2013 Food Blogger Community Cookbook
Jean’s Recipe FileSee More
Fojos (Flourless Chocolate Cupcakes with Ancho Chili and Whipped Cream)
Crab And Shrimp Pasta
Graham Cracker Peanut Butter Balls (Truffles)See More