Pre-heat oven to 350°F. Lightly grease a muffin tin and place two pieces of gingerbread cookie dough in each cup. Use a spoon to press the dough down so it expands slightly.

Bake for 14-17 minutes or until edges are a light golden brown. Remove from oven and allow to cool for 2-3 minutes.

While still warm and soft, use a sauce (or medicine) cup to create a dip in each cookie. Gently press it down into the center, until the edges are raised and the indentation is big enough to hold a filling. Be careful not to push it in too far, you do not want the cookie to break open on the sides or bottom.

While cookie cups continue to cool, make your pumpkin cheesecake. In a large mixing bowl beat cream cheese and sugar until creamy texture is formed. Then add in pumpkin and pumpkin spice. Continue to mix on medium speed until all ingredients are combined. Use a rubber spatula to fold in whipped topping. Refrigerate until ready to use.

Transfer pumpkin cheesecake to a piping bag and fill each cookie cup with a generous amount. Top with whipped cream and a sprinkle of cinnamon.