Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.

Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.