Pulse graham crackers in a food processor to crush.
In a large bowl, beat cream cheese until smooth.
Add pumpkin, vanilla, brown sugar and spices.
Beat until combined.
Fold in 8 oz of Cool Whip into the pumpkin mixture until blended.
Transfer mixture to a zippered bag and clip the corner for piping.
Transfer remaining Cool Whip to a zippered bag and clip the corner for piping.
Place a layer of crushed graham crackers in the bottom of each serving container.
Pipe alternating layers of whipped topping and pumpkin mixture into each serving.
Garnish top of each with a dusting of graham cracker crumbs.
Refrigerate for about an hour.