Place paper baking cups in muffin pans. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, cornstarch and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. Pour filling into cups, dividing evenly.
Bake in a preheated 325 degrees F oven for 30 to 35 minutes, until just set.