Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 15 oz canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 8 oz whipped topping, thawed

Instructions:

  1. Beat the softened cream cheese and powdered sugar together on medium-high speed until the mixture is smooth and ivory-colored. Stir in the vanilla extract until fully incorporated.
  2. Reduce the mixer speed to low. Gradually add the pumpkin puree and pumpkin pie spice. Blend just until the color is a uniform mahogany-orange; avoid over-mixing at this stage to keep the base stable.
  3. Using a rubber spatula, gently fold in the thawed whipped topping using a 'cut and fold' motion—cutting through the center and lifting the batter over the top—until no white streaks remain.