Take 6 big Ginger Molasses Cookies and place them in a bag. Smash them to smithereens. Fill the bottom of 12 8-oz. cups with the crumbles.
Beat the cream cheese until light and creamy.
Add the pumpkin, spices, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Mix in the sweetened condensed milk until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a star tip, pipe the filling on top the cookie crumbs and refrigerate until ready to serve.
The comment I got from those that tried the dessert was that it was very "cream cheese-y". The original recipe mixes in a tub of Cool-Whip. This might cut down the cream cheese flavor, if you prefer. Or substitute Vanilla Sugar-Free Jello mix instead of Cheesecake Flavor.