Line a 9x9 pan with foil. Spray with non stick cooking spray.
In a small bowl, combine cracker crumbs, salt, and melted butter. Press into prepared baking dish. Set aside.
In a large sauce pan, stir sugar, evaporated milk, butter, and spices over medium heat. Stir occasionally until sugar is combined.
Bring to a boil while stirring constantly. Boil for 7 minutes.
Remove from heat. Stir in marshmallow creme, white chocolate chips, vanilla ,and pumpkin until smooth.
Pour fudge mixture over graham cracker crust. Smooth with a spatula.
Sprinkle with cinnamon sugar mixture and gently press down just so it sticks.
Cover and refrigerate for 4-6 hours or until set.