In a medium bowl, stir together the Biscoff cookies and melted butter. Evenly divide the crumbs between 8 individual serving dishes (about 2 ½ tablespoons per dish) and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.
Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes, about ⅓ cup of filling per dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving.
If desired, garnish with additional whipped topping, salted caramel sauce and Biscoff cookie crumbs before serving.
