1.In a small bowl, mix together the pumpkin along with 2 heaping tablespoons of whipped topping. Add the teaspoon of brown sugar, vanilla, 1/2 tsp cinnamon and a pinch of pumpkin pie spice. Stir together. Set aside for just a minute.
2.In another small bowl, mix the ricotta with the other 2 heaping tablespoons of Cool Whip. Add the other 1/2 tsp cinnamon. Add a pinch of nutmeg and mix well. Set aside for a minute.
3.Time to layer in your favorite goblet or dessert dish… Start with the pumpkin, place a dollop on the bottom of the glass, sprinkle a little cookie crumbs over that and now add a dollop of the ricotta mixture. Do this one more time with each layer. Save the remaining cookie crumbs.
4.Place in the fridge for about one hour. When you take it out, you can now put on the whipped topping and sprinkle the last of the cookie crumbs.
5.Dig down deep and take a big scoop and savor every bite!