In a medium bowl with an electric hand mixer on medium speed, beat the cream cheese and brown sugar together.
1 cup cream cheese (8 oz.), ¾ cup brown sugar
Add the pumpkin purée and pumpkin pie spice and combine until smooth.
½ cup pure pumpkin purée, ¾ teaspoon pumpkin pie spice
In a separate bowl, whip the heavy cream with an electric hand mixer, until stiff peaks form (about 3 to 4 minutes).
½ cup heavy cream
Gently fold the whipped cream into the cream cheese mixture with a spatula.
Refrigerate for 30 minutes or more.
Garnish with the cinnamon and crumbled Biscoff cookies. Serve with your favorite fruit, biscuits, graham crackers, etc.
Notes
This recipe yields about 2 ½ cups dip.
When you're done dipping into the fluff, store this dish in an airtight container or cover it with plastic wrap and into the fridge. Enjoy it within 4 days to maintain freshness and quality.
You can also freeze it for up to 2 months. When you’re ready to serve it, thaw it in the fridge overnight.