To a bowl of an electric mixer fitted with a whisk attachment (a hand mixer works well here too), add the cream cheese, pumpkin puree, spices, and vanilla extract. Whisk on medium until incorporated, about 30 seconds. Reduce the speed to low and add the confectioners' sugar. Mix until the confectioners’ sugar is mostly combined, then increase the speed to high and mix until smooth. Transfer the pumpkin pie filling to piping bag fitted a decorative or round tip, cover the tip with plastic wrap, and place piping bag in the refrigerator until ready to use.