Crush the graham crackers into fine crumbs using a food processor and set aside.

In a large mixing bowl, beat the softened cream cheese until smooth with an electric mixer.

Add pumpkin, vanilla extract, brown sugar, pumpkin pie spice, nutmeg, and cinnamon to the mixture. Beat well until combined and creamy.

Fold in half of the whipped topping with a spatula until no streaks remain.

Transfer the mixture into a piping bag or ziplock bag with a corner snipped off for easy piping.

Layer the dessert: place graham cracker crumbs at the bottom of individual shot glasses, pipe in pumpkin mixture, add whipped topping, and repeat layers. Finish with crumbs on top.

Refrigerate for at least 2 hours before serving. Insert small spoons for serving.