In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes or until golden brown. Whisk in the pumpkin ale, apple cider, pumpkin puree and dijon mustard. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in the pumpkin pie spice, garlic powder, cayenne pepper and salt.
Add the cream cheese and whisk until fully melted. Add the cheddar cheese in 1/2 cup increments; making sure each increment is fully incorporated before adding the next. Adjust seasoning to taste and remove from heat.
Pour the dip into a serving dish and garnish with chopped bacon, pomegranate arils and chopped chives. Enjoy immediately with tortilla chips or crispy bread.