- 1- 10 ounce jar of Pumpkin Butter (I used Trader Joe's brand)
- 1 - 8 ounce block of cream cheese (must be completely soft)
- 1 teaspoon of Burlap and Barrel Royal Cinnamon
- 1/4 cup of Lot22 Vermont Maple Balsamic Vinegar
Add all ingredients into a mixer and whip on high until smooth and well incorporated. Add to a nice bowl and sprinkle with extra Royal Cinnamon.
This recipe comes from Chef Saundra Garcia, follow her on instagram @RefinedCravings