In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form.
In another large bowl, whip the cream cheese with a hand mixer until light and fluffy. Add the pumpkin, vanilla, pumpkin pie spice, and 2 tbsp of the maple syrup. Whip again until combined. Taste and add a little more maple if desired.
Fold the whipped cream into the pumpkin cream cheese mixture until just combined. Cover and place in the fridge for at least 4 hours or overnight for the mixture to set.
Dollop desired amount of the pumpkin mixture onto each cracker. Garnish with more whipped cream and a sprinkle of cinnamon and enjoy