In a medium mixing bowl, beat the cream cheese, pumpkin puree, sugar and pumpkin pie spice with an electric mixer until well blended.
Gently fold in the whipped topping. Set aside.
Finely crush 16 of the OREO cookies; set aside. (You can put them in a bag and give them to the kids to crush with a rolling pin, or put them in the food processor and pulse until crushed.)
Place half of the pumpkin spice cheesecake mixture evenly between 8 parfait glasses. Top with 2 tbsp. of hot fudge ice cream topping. Sprinkle 3 tbsp. of the OREO crumbs over the top.
Evenly divide the remaining pumpkin spice cheesecake mixture over the top. Sprinkle the remaining OREO crumbs over the parfaits.
Place one whole OREO in the parfaits just before serving.