Preheat oven to 325°F.
LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
CHILL for 1 hour. Garish as desired.