Place cream cheese in a mixing bowl and beat with an electric mixer until smooth.
Add in the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract.
Mix until combined.
Gradually add in the powdered sugar and mix until incorporated.
cover and chill for at least 30 minutes.
Serve with gluten-free ginger cookies and sliced apples.
Video
Notes
Make your pumpkin dip vegan by using your favorite vegan cream cheese.
Let the cream cheese come to room temperature. If it's not softened, you won't be able to get a really creamy dip.
Be careful when adding powdered sugar - Adding a little bit at a time, and beating it in slowly with the mixer will help you avoid a cloud of powdered sugar in your face!
Be sure to buy pure pumpkin puree. The canned pumpkin pie filling has sugar and spices added to it already, and won't work well in this recipe.
Other dipping options include fresh strawberries, pretzels, graham crackers, Oreos, or shortbread cookies.
To Store: cover and store in the refrigerator for up to 5 days.