In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese on medium-high speed until smooth and creamy; about 3 minutes.
Turn the mixer to low speed and gradually add confectioners' sugar. Once the confectioners' sugar is thoroughly combined, turn the mixer up to medium-high speed and continue mixing for another 2 minutes.
Reduce mixer speed and add in canned pumpkin, vanilla, and pumpkin pie spice. Mix until thoroughly combined.
Cover and chill for at least 3 hours.
Serve with graham crackers, assorted cookies and apple slices.
Notes
Pumpkin dip will keep within the refrigerator for up to 3 days.
If you care for a little more spice, simply increase the amount of pumpkin pie spice to suit your tastes.