All components can be made up to 2 days ahead and keep refrigerated (cream and pumpkin mixture) or in jars or tins (crumbs). 

Make the crumbs: 

1. Preheat the oven to 300°F (150°C).
2. Tear apart in chunks 8 soft cookies or 2 bread slices. 
3. Put in a clean cookie sheet and bake for about 30 minutes, or until they're crisp and darkened in color. The time depends a lot on the size of the pieces so check them regularly and move them around so they toast better. 
4. Let cool while making the rest of the dessert. 

For the pumpkin mixture:

1. Mix the pumpkin puree with the cream cheese until smooth. 
2. Add half the powdered sugar (1/4 cup) and the spices, and integrate well. 
3. Taste and adjust sugar or spices to your palate. Reserve. 

For the whipped cream:

1. Beat cold cream with the rest of the powdered sugar (1/4 cup) until medium peaks form. 
2. If making ahead keep refrigerated, and covered. 

To assemble:

1. Have ready 4 individual glasses. 
2. Put a layer of crumbs in the bottom of each glass.
3. Add a few tablespoons of cream but don't spread it the sides.
4. Top with 1/4 of the pumpkin cheese mixture. 
5. Top with a whole whoopie (or 1/2 slice of pumpkin bread) and gently press down. 
6. Top with the rest of the cream and crumbs, dividing evenly among glasses.
7. Refrigerate for an hour or two before serving. Freezing is not recommended.