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Preheat oven to 350℉.
Combine the gingersnap crumbs and melted butter.
Press into the bottom of the baking dish.
Bake for 10 minutes; remove from the oven and cool completely.
Stir together the softened cream cheese and vanilla.
Fold in the whipped topping and spread over the crust.
Pour the milk into a large bowl.
Whisk in the 2 packets of pudding mix.
Add the pumpkin puree and pumpkin pie spice and stir until combined.
Spread over the cream cheese layer.
Cover and refrigerate for 4+ hours to set.
Once the pudding has set, spread the whipped topping over the dessert.
Garnish with extra gingersnap crumbs, chopped pecans and/or a sprinkle of pumpkin pie spice.
Cut into squares and serve cold.