Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners.

Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter.

Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners.

Using a flat bottomed cup or measuring cup, lightly press down onto the crust. Set aside.

Using a large mixing bowl, mix well until combined the pumpkin puree,
brown sugar, eggs, cinnamon, nutmeg, ginger and salt.

In another large, beat together the cream cheese, sugar, and vanilla extract.

Combine the pumpkin mixture into the cream cheese mixture and beat
until smooth and combined.

Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake
batter into the cupcake liners.

Once all is filled, place into the oven and bake for 25-30 minutes or
until the edges are firm and the middle slightly jiggles.

Remove from oven and place onto the counter to cool to room temp.

Once cooled, move tray into the fridge for overnight.

When ready to eat, serve with whipped cream, pecan and a dash of cinnamon!