Start by crushing the gingersnaps either pulse them in a food processor or place them in a zip-top bag and smash them with a rolling pin. Mix the crumbs with melted butter until they resemble wet sand, then transfer to a small bowl and set aside.

Next, make your quick pumpkin spice sugar by combining the pumpkin pie spice with sugar. Shake it in a small jar or stir well until fully blended. Set aside.

In a large mixing bowl, beat together the cream cheese and sour cream on medium speed until smooth and creamy. Add the pudding mix, sugar, vanilla, and the pumpkin spice sugar you just made. Increase the speed to medium-high and whip for 2–3 minutes until thick and fluffy.

To assemble, layer your dessert cups or glasses by adding a spoonful of the gingersnap crumbs to cover the bottom. Add a layer of the cheesecake mixture (either spooned or piped), then repeat with another layer of crumbs followed by a second layer of cheesecake mixture. Finish with a light sprinkle of your pumpkin spice sugar on top.

Chill until serving (or until traveling if you’re taking them to a gathering).

If you’d rather serve this family-style, feel free to layer everything in one large bowl. Enjoy!