Unroll the pie crust and use a pumpkin shaped cookie cutter to cut out the chips. Continue rolling out the dough and cutting out shapes until all the dough has been used.
Place the pie crust chips on a baking sheet and brush with melted butter.
Combine the cinnamon and sugar and sprinkle over the top of the chips.
Bake in the preheated oven for 8 to 10 minutes, until golden brown and crisp. Allow to cool completely before serving.
While the chips are baking, prepare the dip by beating together the cream cheese, pumpkin puree, and pumpkin spice. Fold in the whipped topping. Refrigerate until ready to serve.