Make the crust: Pulse cookies in a food processor to fine crumbs or crush in a bag with a rolling pin. Mix crumbs with melted butter until moistened.

Prepare filling: Beat cream cheese and sugar with a mixer until smooth. Add pumpkin puree and pumpkin pie spice; beat until fully combined. Gently fold in thawed whipped topping until light and fluffy.

Layer in cups: Divide crust mixture evenly among 6–8 cups (2–3 tbsp each) and press gently to form a base. Spoon or pipe pumpkin cheesecake filling over crust. Add another thin layer of crumbs and more filling if desired for extra layering.

Chill: Cover cups with plastic wrap and refrigerate at least 4 hours, or until set.

Garnish & serve: Top each with whipped cream and sprinkle with cookie crumbs or pumpkin spice just before serving.