Let the refrigerated pie crusts sit at room temperature according to the package directions so they are easy to unroll without cracking. Unroll both crusts onto a lightly floured surface. Gently roll them just enough to smooth out any creases and even the thickness.

Use a pizza cutter or sharp knife to cut the crusts into strips approximately 1 inch wide and 3–4 inches long. For festive shapes, use small leaf or pumpkin cookie cutters. Gently gather and reroll the scraps, keeping the dough as close as possible to the thickness of the original pie crust. Dippers of an even thickness will bake more uniformly.

Arrange the pie-crust pieces in a single layer on the prepared baking sheet, leaving a little space between them. Lightly brush the tops with melted butter. You may not need every drop.

combine the granulated sugar, cinnamon, and pumpkin pie spice. Sprinkle the mixture evenly over the buttered crust pieces.

Bake for 7–11 minutes, or until the dippers are lightly golden around the edges. Thin strips and smaller shapes may bake more quickly, so begin checking them at 7 minutes.

Allow the dippers to cool on the baking sheet. They will become crispier as they cool.

While the dippers cool, beat the softened cream cheese in a medium bowl until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Beat until completely smooth and evenly combined.

Gently fold the thawed Cool Whip into the pumpkin mixture until no white streaks remain and the dip is light and fluffy.

Transfer the pumpkin pie dip to a shallow serving bowl and arrange the cooled pie-crust dippers around it.

Store the pumpkin dip in a covered container in the refrigerator for up to 3–4 days. Store the cooled pie-crust dippers separately in an airtight container at room temperature for up to 3 days. Do not refrigerate the dippers with the dip, or they may soften.