Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups peeled, cubed sugar pumpkin or butternut squash (or 3/4 cup canned pumpkin puree)
- 1 tsp olive oil + more for toasting bagels
- 8 oz (225 g) cream cheese, softened
- 2 tbsp unsalted butter
- 8 fresh sage leaves, finely chopped
- 2 tbsp maple syrup or honey
- 1/2 tsp ground cinnamon + pinch nutmeg
- 1/4 tsp fine salt, plus more to taste
- 1 tsp fresh lemon juice
- 4 multigrain bagels, split
- 1/4 cup (35 g) raw pepitas (pumpkin seeds)
Do This
- 1. Roast pumpkin cubes with 1 tsp olive oil and a pinch of salt at 400°F (200°C) for 25–30 minutes, until tender and lightly caramelized. Cool, then mash.
- 2. Toast pepitas in a dry skillet over medium heat for 3–5 minutes until they pop and smell nutty. Set aside to cool.
- 3. Melt butter with chopped sage over medium-low heat for 2–3 minutes until fragrant; let cool slightly.
- 4. Beat cream cheese, 3/4 cup mashed roasted pumpkin (or canned), sage butter, maple syrup, spices, salt, and lemon juice until smooth and fluffy.
- 5. Chill sage pumpkin cream cheese for at least 20 minutes to firm up and develop flavor.
- 6. Toast multigrain bagels. While warm, generously spread with sage pumpkin cream cheese and sprinkle with toasted pepitas.
- 7. Garnish with extra chopped sage or a light pinch of cinnamon if desired, and serve immediately.
Why You’ll Love This Recipe
- A cozy, cafe-style autumn breakfast or brunch made right at home.
- Silky sage-infused pumpkin cream cheese that feels special but is easy to make.
- Multigrain bagels and toasted pepitas add great crunch and nutty flavor.
- Perfect for make-ahead meal prep; the cream cheese keeps well in the fridge.
Grocery List
- Produce: Sugar pumpkin or butternut squash, fresh sage, 1 lemon (for juice)
- Dairy: Cream cheese, unsalted butter, milk or cream (optional for thinning)
- Pantry: Multigrain bagels, olive oil, pepitas (pumpkin seeds), maple syrup or honey, ground cinnamon, ground nutmeg, fine sea salt, black pepper (optional)
Full Ingredients
For the roasted pumpkin
- 1 1/2 cups (about 210 g) peeled sugar pumpkin or butternut squash, cut into 1/2-inch (1.25 cm) cubes
- 1 tsp olive oil
- Pinch of fine sea salt
For the sage pumpkin cream cheese
- 8 oz (225 g) full-fat cream cheese, softened to room temperature
- 3/4 cup (about 170 g) mashed roasted pumpkin (from above) or canned pumpkin puree
- 2 tbsp unsalted butter
- 8 fresh sage leaves, finely chopped (reserve 2 leaves for garnish if desired)
- 2 tbsp pure maple syrup or honey (adjust to taste)
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp fine sea salt, plus more to taste
- 1 tsp fresh lemon juice
- 1–2 tbsp milk or cream, optional, to loosen the texture if needed
For assembling the bagels
- 4 multigrain bagels, split in half
- 1/4 cup (35 g) raw pepitas (pumpkin seeds)
- 1–2 tsp olive oil or softened butter, for toasting bagels (optional)
- Extra chopped fresh sage or a light sprinkle of cinnamon, for garnish (optional)
Step-by-Step Instructions
Step 1: Roast the pumpkin
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a medium bowl, toss the pumpkin or squash cubes with 1 teaspoon olive oil and a pinch of fine sea salt until evenly coated. Spread the cubes out in a single layer on the prepared baking sheet, leaving a little space between pieces so they can caramelize rather than steam.
Roast for 25–30 minutes, stirring once halfway through, until the pumpkin is very tender and the edges are lightly browned. Remove from the oven and let cool to room temperature. Mash the roasted pumpkin with a fork until mostly smooth (a few soft bits are fine). Measure out 3/4 cup (about 170 g) for the cream cheese and set aside. Any extra roasted pumpkin can be refrigerated for another use.
Step 2: Toast the pepitas
While the pumpkin roasts or cools, place a small, dry skillet over medium heat. Add the pepitas in a single layer. Cook, stirring frequently, for 3–5 minutes, until the seeds start to pop, turn slightly golden, and smell nutty. Watch them closely; they can go from perfectly toasted to burnt very quickly.
Once toasted, transfer the pepitas to a plate to stop the cooking and let them cool completely. This keeps them crisp when sprinkled over the cream cheese.
Step 3: Infuse the butter with sage
In a small saucepan or skillet, melt the butter over medium-low heat. Add the chopped sage (reserve a little for garnish if you like). Cook gently for 2–3 minutes, stirring occasionally, until the butter is fragrant and the sage has darkened slightly and become very aromatic. The butter may foam lightly and turn just a hint golden; that is perfect. Avoid letting the butter or sage turn dark brown or black, which would make it taste bitter.
Remove from the heat and let the sage butter cool for about 5 minutes. This slight cooling helps it blend smoothly into the cream cheese without melting it.
Step 4: Make the sage pumpkin cream cheese
In a medium mixing bowl, add the softened cream cheese and the 3/4 cup mashed roasted pumpkin (or canned pumpkin puree, if using). Pour in the slightly cooled sage butter, including the sage bits, then add the maple syrup or honey, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon juice.
Using a hand mixer on medium speed or a sturdy spatula, beat everything together until the mixture is very smooth, creamy, and lightly fluffy, 1–2 minutes. If the cream cheese feels too thick or stiff for spreading, add 1–2 tablespoons of milk or cream, a little at a time, mixing after each addition until you reach a soft, spreadable consistency.
Taste and adjust the seasoning: add more maple syrup or honey for sweetness, a pinch more salt for balance, or a few extra drops of lemon juice for brightness. Cover the bowl and refrigerate for at least 20–30 minutes so the flavors meld and the mixture firms up slightly. You can also refrigerate it overnight.
Step 5: Toast the bagels
When you are ready to assemble and serve, split your multigrain bagels in half if they are not already cut. Toast them to your preferred level of crispness in a toaster, toaster oven, or on a skillet over medium heat.
If using a skillet, brush the cut sides of the bagels lightly with olive oil or spread with a very thin layer of softened butter. Place the bagels cut-side down in the pan and cook for 2–4 minutes, until the cut sides are golden and crisp and the bagels are warmed through. Toasting them well gives a great contrast to the creamy topping.
Step 6: Assemble and garnish the bagels
Give the chilled sage pumpkin cream cheese a quick stir to loosen it slightly. While the bagel halves are still warm, spread each one generously with the cream cheese, using about 2–3 tablespoons per half. Aim for a thick, even layer so the pumpkin flavor really stands out.
Immediately sprinkle the tops with the cooled toasted pepitas, dividing them evenly among the bagels so every bite has some crunch. For an extra touch, garnish with a pinch of finely chopped fresh sage or a very light dusting of cinnamon. Serve right away while the bagels are warm and the cream cheese is cool and silky.
Pro Tips
- Start with soft cream cheese: Let cream cheese sit at room temperature for 30–45 minutes before mixing to avoid lumps and to get a smooth, fluffy texture.
- Drain canned pumpkin if using: If you choose canned pumpkin instead of roasting, blot it with paper towels to remove excess moisture so the cream cheese stays thick and not watery.
- Do not rush the toasting: Keep the pepitas over medium heat and stir often. Slight popping and a nutty smell mean they are ready; any smoke means turn the heat down.
- Make it ahead: The sage pumpkin cream cheese actually tastes better the next day as the flavors meld. Make it up to 3–4 days in advance.
- For ultra-smooth texture: Use a food processor to blend the cream cheese mixture instead of stirring by hand, especially if your roasted pumpkin is a bit chunky.
Variations
- More savory, less sweet: Reduce the maple syrup or honey to 1 tablespoon, add a pinch of black pepper and 1/8 teaspoon garlic powder, and skip the extra cinnamon garnish. This version is fantastic with a fried egg or crispy bacon.
- Protein-packed breakfast sandwich: After spreading the cream cheese on one half of the toasted bagel, add a fried or scrambled egg and a slice of turkey or ham, then top with the other half.
- Vegan-friendly: Use dairy-free cream cheese and plant-based butter, choose maple syrup instead of honey, and make sure your multigrain bagels are vegan. The rest of the recipe stays the same.
Storage & Make-Ahead
Store the sage pumpkin cream cheese in an airtight container in the refrigerator for up to 4–5 days. Give it a quick stir before spreading, as it may firm up or separate slightly as it sits. Toasted pepitas can be made several days ahead; keep them in an airtight jar or container at room temperature for up to 1 week. For the best texture, toast bagels just before serving so they stay crisp on the outside and soft inside. If you want to prep breakfast for the week, make a big batch of the cream cheese, pre-slice your bagels, and assemble fresh each morning.
Nutrition (per serving)
Approximate values per assembled bagel (1 bagel with cream cheese and pepitas): about 460 calories, 18 g fat, 58 g carbohydrates, 6 g fiber, 15 g protein, and 9–11 g sugars. Actual values will vary based on the specific brand of bagels, cream cheese, and how generously you spread the topping.
