. Make the Crust

• Place the gingersnap cookies in a food processor and pulse until mostly crumbled.

• Add the melted butter and pulse again until you have fine, evenly moistened crumbs.

• Using a small spoon, gently pack about 1½ teaspoons of the crumb mixture into the bottom of each 2‑oz shot glass (30 total). If you have extra crumbs, reserve them for sprinkling on top.

2. Whip the Cream

• In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

• Use an electric mixer to beat until stiff peaks form—thick, billowy, and holding shape.

• Split the whipped cream roughly in half (it doesn’t need to be exact). One half will be used in the cheesecake filling, and the other half will go on top as a decorative layer. Set both halves aside.

3. Prepare the Pumpkin Cheesecake Filling

• In a clean bowl or your mixer bowl, beat together the softened cream cheese, pumpkin puree, and light brown sugar until smooth and creamy.

• Slowly incorporate the powdered sugar, blending until the mixture is smooth and fully combined.

• Stir in the pumpkin pie spice and vanilla extract until fully incorporated.

• Gently fold one half of your whipped cream into the pumpkin‑cream cheese mixture until smooth. (You can use low speed on a mixer or fold by hand.)

4. Assemble the Mini Cheesecakes

• Pipe or spoon the pumpkin cheesecake filling into each prepared shot glass, filling nearly to the rim.

• Using your remaining whipped cream, pipe or dollop it evenly over the top of each dessert shooter.

• If you saved extra cookie crumbs, sprinkle them lightly over the whipped cream for garnish.

5. Chill Before Serving

• While these cheesecakes can be served immediately, the filling will be quite soft. For best results, cover and refrigerate for at least 4 hours (or overnight) to let them firm up.