PREPARATIONS

Place a metal mixing bowl and beater into the freezer for 20 minutes. You’ll want them to be cold for making the homemade whipped cream.

DIRECTIONS

1. In the bowl of a stand mixer, blend together the softened cream cheese, powdered sugar, light-brown sugar, the canned pumpkin puree, a pinch of salt, cinnamon, and pumpkin pie spice until smooth and creamy.
2. Pull out the metal mixing bowl and beater from the freezer. Add the heavy whipping cream, powdered sugar and vanilla extract. Whip these ingredients together starting on a low speed. Then gradually increase the mixing speed until it’s all the way on high. Continue whipping until soft peaks form. Once you start seeing the soft peaks, you’re almost there – continue whipping just a tiny bit longer. Pay close attention to the texture. Be careful not to over whip or the whipped cream will fall flat.
3. With a spatula, gently fold the whipped cream into the pumpkin pie dip mixture. Refrigerate for 30 minutes.
4. Transfer the pumpkin pie dip to a small serving bowl. Garnish with a light sprinkling of cinnamon and a cute cookie. Enjoy!