1 (15 ounce) canned pumpkin
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 container cream cheese, softened
1 package Biscoff cookies
1 large container Cool Whip
In a large bowl, cream together the pumpkin and cream cheese. Add in the brown sugar, cinnamon, and vanilla beating till smooth. Fold in 1/2 of the cool whip. To assemble the parfaits: Layer 1 cookie in the bottom of a large cup or small mason jar, top with pumpkin mousse, cool whip and then repeat.
**Tip: Place the pumpkin mousse in the Ziploc Bag and snip for easy filling of jars.