Pour the cold heavy whipping cream into a large mixing bowl. Using a stand mixer or hand mixer with a whip attachment, beat the cream into heavy peaks, about 4-5 minutes. Use a rubber spatula to transfer the whipped cream into a separate bowl and refrigerate it for later.

Add the cream cheese and powdered sugar to the same mixing bowl. Using a paddle attachment or beaters, beat the mixture until it's completely smooth. Then, mix in the pumpkin purée, vanilla extract, pumpkin pie spice, cinnamon, and cardamom until the mixture is well-combined.

Fold the whipped cream into the pumpkin-cream cheese mixture in two batches. Work gently so the whipped cream doesn't deflate!

Once the dip is fluffy and completely combined, cover the top of the bowl with a bowl cover or plastic wrap. Refrigerate the dip for at least 1 hour for the best flavor and texture (optional). Transfer the dip to a serving bowl and garnish it with more pumpkin pie spice, if desired. Serve the dip with pie crust cookies (recipe below), apple slices, pretzels, popcorn, cookies, or anything else you like.

Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper. Whisk the egg with 1 Tablespoon of water in a small bowl to make egg wash. Then, mix the cinnamon and sugar in a small bowl until it's well-combined.

On a lightly floured surface, roll the pie dough until it's about 1/8-inch thick. Using small leaf cookie cutters, cut out as many cookies as you can. Re-roll the scraps and continue cutting out cookies until you don't have any pie dough left.

Place the pie crust cookies in a single layer on the prepared sheet pans. Refrigerate for 15-30 minutes, until they're super cold. Then, use a pastry brush to brush the pie crust cookies with the egg wash. Sprinkle the cookies evenly with the cinnamon sugar.

Bake the cookies for 10-12 minutes, until they're golden-brown. Keep a close eye to make sure the cinnamon sugar doesn't burn! Let them cool for at least 5 minutes before serving.