Preheat oven to 325°F. Line 18 muffin cups with paper baking cups. 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 for 30 to 35 minutes, until just set.
Chill for 1 hour. Garnish as desired.
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