Pumpkin Mousse Parfaits for 4 Servings

Instructions:

1. Combine the crushed ginger snap cookies and melted butter in a small bowl. Stir until the crumbs are evenly moistened.
2. Divide the cookie mixture equally among four glass parfait jars or wine glasses, pressing down gently with the back of a spoon to create a firm foundation.
3. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and velvety.
4. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the color is uniform and no white streaks of cream cheese remain.
5. In a separate chilled bowl, whip the heavy cream on medium-high speed until stiff peaks form.
6. Using a silicone spatula, gently fold the whipped cream into the pumpkin mixture using a slow over-and-under motion until the mixture is a consistent, pale orange hue.
7. Spoon the mousse evenly over the ginger snap base in each glass, smoothing the tops with the spatula.
8. Top each parfait with a dollop of whipped cream and a sprinkle of cinnamon. Place a whole ginger snap cookie against the side of the glass for garnish.
9. Refrigerate for at least 2 hours before serving.