In small saucepan, blend pumpkin, sugar and cinnamon together and heat until warmed through and sugar is melted and incorporated into mixture.
Remove from heat and cool slightly .
In large bowl, use a mixer to whip the cream into soft peaks, about 3-4 minutes.
Fold pumpkin mixture into whipped cream until fully blended. I like to use silicone muffin cups but if you don't have those, place a layer of plastic wrap over muffin pan, using enough wrap so that you can push it down into each cup.
Place one cookie in bottom of each cup.
Top with about one tablespoon of pumpkin mixture. Repeat.
You will have three layers of cookies and 3 layers of pumpkin mousse mixture, ending with pumpkin mixture.
Cover with another layer of plastic wrap and place pan in refrigerator and refrigerate overnight.
Remove top layer of plastic wrap and carefully flip out mini desserts onto serving platter.
Remove bottom layer of wrap or silicone cups. Serve immediately.
Use a large cup to hold up your piping bag or just spoon the mixture in with a table spoon. So easy, yet so fancy looking!