In a large bowl, combine softened cream cheese and brown sugar. Using a hand mixer, mix on medium speed until completely combined. Add the pumpkin purée, pumpkin spice, and salt, and mix again until smooth.

In a separate medium bowl, add the heavy cream and granulated sugar. Mix with a hand mixer until the whipped cream forms stiff peaks.

Using a nonstick spatula, add one-third of the whipped cream to the pumpkin mixture. Fold until completely combined, then add the next third. Fold again, and finally, fold in the remaining whipped cream. The mixture should be light and airy.

Spoon or scoop into coupes (or any glass you like). The amount depends on the size of your glass, but aim to fill it about three-quarters full with mousse. Using an offset spatula, smooth out the tops of the mousse cups, and clean the sides with a paper towel so the layers are visible.

Let mousse set in the fridge for at least 1 hour, until top is slightly firm.

Place a heavy-bottomed saucepan over medium heat. Add the granulated to the pan. As the sugar begins to melt around the edges, use a nonstick spatula to gently nudge the liquified parts toward the center, helping the rest melt evenly.

Keep stirring or swirling occasionally to prevent scorching. The sugar will go from clear to golden, then deepen to an amber color — this happens quickly, so don’t walk away.

Once all the sugar is melted and the caramel is a deep amber, remove from the heat and add in the unsalted butter. Mix quickly and carefully, since the caramel will sputter. Once combined add in the heavy cream and the salt. Continue mixing until caramel is completely smooth. Pour into a heat safe container let cool until it is cooled but still pourable.

Pour salted caramel over the firmly set mousse cups. Depending on the size of your glass, each will get 2-3 tablespoons of caramel. After pouring into a smooth even layer, return cups to the refrigerator to cool for just 30 minutes until caramel is set on top.

*Note if you are making this day of, feel free to use a standard whipped cream and omit the gelatin. If letting set overnight, move forward with this stabilized whipped cream recipe.

Sprinkle the gelatin evenly over the water and let it sit for 5 minutes to bloom. Microwave the bloomed gelatin for about 8-10 seconds to melt.

Turn the mixer to low and slowly drizzle in the melted gelatin. Increase the speed back to medium and whip until the cream forms firm peaks that hold their shape. Stop as soon as it thickens.

Layer the whipped cream on top of the pumpkin mousse and caramel layers, using an offset spatula to get a smooth top. You can Serve immediately and sprinkle with gingersnaps and pepitas or place the cups of mousse in the fridge, covered loosely with cling wrap, for up to 2 days. Sprinkle with toppings before serving.