1-Toss the graham crackers into a food: Toss the graham crackers into a food processor or blender and pulse until they’re fine crumbs. Add melted butter, sugars, and cinnamon. Give it a few more pulses until everything is combined.
2-Spoon about 3 tablespoons of the crust: Spoon about 3 tablespoons of the crust mixture into each jar or cup. Press it down gently. You can set a little aside if you want to sprinkle some on top later.
3-In a stand mixer with the paddle: In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes. Scrape the sides and add the pumpkin, pumpkin pie spice, pudding mix, and condensed milk. Mix until smooth and creamy.
4-Use a spatula to gently fold in: Use a spatula to gently fold in the whipped topping until just combined. Don’t overmix.
5-Divide the filling evenly between your jars: Divide the filling evenly between your jars on top of the crust.
6-If you’re serving right away, add a: If you’re serving right away, add a swirl of whipped cream and a sprinkle of those extra graham crumbs. If you’re making them ahead, just pop them in the fridge and add the toppings right before serving.