In the bowl of a electric mixer or mixing bowl, whip the heavy cream until stiff. Remove 1/3 for topping and set aside, covered in refrigerator.
In a separate bowl, beat the cream cheese until fluffy. Add the brown sugar and pumpkin purée and continue to mix until creamy. Add the vanilla, cinnamon, ginger, nutmeg, cloves and salt and beat again for 2 minutes.
Fold the pumpkin purée in with the whipped cream using a rubber spatula. Mix thoroughly to incorporate completely.
Layer some of the granola, then the pumpkin mixture, then whipped cream into each serving glass, repeat. Do this for each, stacking the ingredients. Repeat and top each with a dollop of whipped cream and a sprinkle of ground cinnamon if desired. Keep refrigerated until serving.