In a small saucepan set over medium heat, whisk together the pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.

Cook, stirring occasionally, until the sugar has melted - about 5 minutes.

Set the mixture aside to cool while you prepare the rest of the dip.

Add the heavy cream and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form-- about 2 minutes. Remove the whipped cream to a separate bowl.

Add the softened cream cheese to the stand mixer, this time fitted with the paddle attachment. Beat the cream cheese on medium speed until it is light and fluffy -- about 2 minutes.

Add the pumpkin mixture to the cream cheese and mix until it is fully combined.

Next, add the whipped cream to the mixture and fold it together gently - you don’t want to deflate the cream!

Once the dip is fully combined, transfer it to your serving bowl and garnish with a sprinkle of pumpkin pie spice. Serve with your favorite dippers and enjoy!

Store any leftover dip in an airtight container in the fridge for up to two days.