1 15-ounce can pumpkin puree
½ 14-ounce can condensed milk
2½ cups heavy cream, divided
2 Tablespoons light brown sugar
2 teaspoons pumpkin pie seasoning
8 Snickerdoodle cookies (optional)
Combine the pumpkin, condensed milk, ½ cup of cream, brown sugar and pumpkin pie seasoning in a medium saucepan and stir over medium heat. Simmer for 5 minutes. Transfer mixture to a medium bowl and allow to cool completely. Cover with plastic wrap. Refrigerate for 4 hours or overnight. Place remaining cream into stand mixer and whip until stiff peaks form, about 3-5 minutes. Gently fold cream (reserving ⅔ cup) into the pumpkin mixture. Fill 8 martini glasses with mixture and place in refrigerator for 4 hours. Top each with a dollop of the reserved cream. Just before serving, top with a small Snickerdoodle cookie.