Preheat oven to 350 degrees
Grease mini muffin pan with non-stick spray
In a medium size bowl, mix graham cracker crumbs, powdered sugar and butter
Evenly distribute mixture to the 24 mini muffin cups.
Press along the bottom and sides to make a “cup”.
Bake for 5 minutes, then let cool
Beat cream cheese and brown sugar with an electric mixer on medium until it is light and fluffy.
Beat in the pumpkin and salt.
Add in the egg, vanilla, cinnamon and nutmeg - blend well
Scoop into the graham cracker cups (I did have some mixture left over)
Bake for 20 minutes, pull out of oven and press the Rolo into the center of each cup. Bake an additional 5 minutes
Let cool in pan for about 30 - 45 minutes
Refrigerate in pan at least 12 hours
Use a knife to loosen the edges and carefully "pop" out
Top with whipped cream (sprinkles and caramel sauce drizzle optional)
Store in the refrigerator