Preheat oven to 350 degrees F.
Thaw one roll of phyllo sheets. Layer 8 sheets of the dough. As you layer the sheets brush each sheet with butter and sprinkle with sugar. Use a pizza cutter to cut into 12 equal squares
Place them into mini muffin tins. Using your fingers press the sheets down into the tins. Repeat the procedure so that you have 24 cups total.
Place them in the oven and bake for 11 to 13 minutes or until lightly browned and crispy. Cool the shells in the tins and remove.
Bring the cream cheese to room temperature. Beat the cream cheese until somewhat fluffy with an electric mixer. Beat in the sugar, cinnamon, ginger, nutmeg, and cloves. Add the pumpkin puree and beat in.
In another bowl and clean beaters beat the whipping cream until stiff peak form. Add the whipped cream to the pumpkin mixture and mix until well combined.
Divide the filling between the cooled shells. Serve with sweetened whipped cream.
Make sure that as you work with the phyllo sheets to cover the ones that you are not working with, with a damp towel. This will prevent them from drying out and breaking apart.