18-ounce container cream cheese, at room temperature (non-dairy if desired - I used Daiya)
1cuppumpkin puree
½cuppacked brown sugar
1teaspoonpumpkin pie spice
1teaspoonvanilla
Instructions
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, pumpkin, and brown sugar together until light and fluffy. Add in pumpkin pie spice and vanilla and beat until combined. Refrigerate until ready to serve.