In large mixing bowl, beat with electric mixer softened cream cheese until smooth.

Next, beat in canned pumpkin followed by powdered sugar and pumpkin pie spice.

When dip is smooth, stir in chocolate chips. Cover and refrigerate at least 4 hours before serving as a dip. *(you can use gingersnap cookies, vanilla wafers, or anything you like to dip) *(I used this for a top coat on a pumpkin cheesecake pie.) *(It would also be good as frosting on cookies or cupcakes!) Yummy!