In a stand mixer, add the room temperature cream cheese. Whip with a paddle attachment for 2 minutes starting on low then gradually increasing to medium speed.

Then, add in the powdered sugar. Whip on low until incorporated the add in the pumpkin puree and pumpkin pie spice. Whip on medium speed for 30 additional seconds until everything is well incorporated. Store in an air tight container in the refrigerator for up to one week.