Combine cookie crumbs and melted butter in a small basin. Combine until coated evenly. Apply pressure to the base of six jars or containers.
Whip the heavy cream until stiff in a large mixing basin or the bowl of a stand mixer.
While in a separate basin, cream the cream cheese until light and airy. While beating for two minutes, incorporate the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Fold in the pumpkin puree followed by a quarter of the whipped cream using a spatula.
Transfer to a Ziploc bag, trim one corner, and pipe the mixture over the cookie base. Cut a corner of the remaining whipped cream and pipe it into a Ziploc bag (I used a tip, but you are not required to). Sprinkle cinnamon, nutmeg, white chocolate shavings, or caramel on top as a garnish.
Refrigerate until ready to serve, or for a maximum of 24 hours.