Pumpkin pie flavored dipping sauce

Ingredients:

• 2 packages of 220g cream cheese, room temperature
• 1 tbsp. pumpkin pie spice mix
• 1.5 cups + 1 tablespoon powdered sugar
• 1 can (425 g) canned pumpkin puree
• 1 tbsp vanilla extract
• A pinch of coarse salt
• 0.5 cups heavy cream
• 1 tbsp. cinnamon sugar
• 1 package (450 gr.) gingerbread cookies, for example Ginger Snaps

Preparation:

1. In a bowl with an electric mixer on high speed, beat the cream cheese until light and fluffy, about 2 minutes. Add the pumpkin pie spice and 1.5 cups powdered sugar and beat until combined, about 1 minute. Add the pumpkin puree, vanilla, and salt and beat again for another minute. Transfer the filling to a 9-inch pie pan, cover, and refrigerate for 2 hours or overnight.
2. Before serving, beat the cream in a bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Add the remaining 1 tablespoon of powdered sugar and beat until combined. Pipe the whipped cream along the edge of the pie. Sprinkle the top with cinnamon sugar.
3. Serve with gingerbread cookies for dipping.