24ginger snapscrushed plus more for serving (I used Target's brand) *see note
Beat the cream cheese until creamy and smooth. Add in the cool whip and beat until fully combined. Then beat in the pumpkin, sugar, cinnamon, nutmeg, and cloves.
Mix together the crushed ginger snaps, melted butter, and granulated sugar. Add about 2 TBSPs of the crumb mixture to the bottom of each mason jar, spreading it out and pressing it into the bottom.
Add a little more than half a cup of the cheesecake filling to each mason jar. Top with whip cream right before serving and garnish with half a ginger snap.
Ginger snap cookies have a strong gingery flavor, and often are very hard requiring a food processor to turn them into crumbs. You could just as easily use some crushed up Oreos without the butter or sugar for the "crust."