Using a hand mixer, beat together cream cheese and brown sugar until smooth.

Whip in the pumpkin puree and pumpkin pie spice. Gently fold in whipped cream.

To assemble the dip, layer ⅓ of the pumpkin cheesecake mixture in a small bowl, top with ⅓ of the Nutella. I microwaved my Nutella for a few seconds to melt it a bit so it spreads easier.

Repeat the layers again twice.

Finally, run a knife through the dip a bit to get the pretty, swirled look.

Serve with graham crackers or pretzels or whatever you prefer.