Layers of spiced pumpkin mousse, whipped cream, crushed gingersnap cookies, and caramel.
Place gingersnap cookies in a food processor. Pulse until a crumb-like mixture. Combine ingredients for pumpkin mousse in a large mixing bowl. Beat until fluffy. Set aside. Beat heavy cream, vanilla, and powdered sugar until light and fluffy. Layer ingredients, starting with crumbs into tall dessert glasses. After crumbs, add in a scoop of whipped cream, then drizzle in about a Tablespoon of caramel. Top with pumpkin mousse. Repeat layer-ending with whipped cream and a drizzle of caramel. Keep refrigerated until ready to serve. Serve with a whole gingersnap.