Combine the cookie crumbs, melted butter, and 6 tablespoons granulated sugar. Divide half of the mixture between 8 large wine glasses or dessert bowls.

Beat the cream cheese with an electric mixer until soft and smooth. Add the remaining ½ cup granulated sugar, pumpkin, brown sugar, vanilla, cinnamon, and nutmeg. Beat until fully combined and smooth. Whip the cream with clean beaters until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the glasses over the cookie crumbs. Sprinkle the remaining cookie crumb mixture over the top. (Can be made up to 3 days ahead. Refrigerate, covered, until ready to serve.)

Before serving, stick a few gummy worms into each glass.