01 - Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Mix until ingredients are evenly moistened.
02 - In a separate bowl, whisk together pumpkin puree, maple syrup, ground cinnamon, nutmeg, cloves, and a pinch of salt until smooth and well-blended.
03 - Beat softened cream cheese, powdered sugar, and vanilla extract in a bowl until creamy and smooth. Whip the heavy cream in another bowl to stiff peaks, then gently fold the whipped cream into the cream cheese mixture to create a light and aerated cheesecake base.
04 - Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each shooter glass or mini parfait cup. Gently press the base mixture.
05 - Layer the cheesecake mixture over the graham base, followed by the pumpkin mixture. Repeat layering if glass size allows, ending with a cheesecake layer at the top.
06 - Top each shooter with whipped cream, lightly dust with ground cinnamon, and sprinkle with chopped pecans if desired.
07 - Refrigerate shooters for at least 1 hour to improve flavor and texture before serving.