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This easy Pumpkin Trifle layers crunchy ginger snaps, silky pumpkin “cheesecake,” and fluffy whipped cream in a clear dish that looks fancy with almost zero effort. It’s the kind of fall dessert I can throw together fast, bring anywhere, and still get all the oohs and ahhs.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!” – Allyssa
“Such a delicious dessert! I’m a pumpkin year round kinda girl & loved this trifle!!” – Jen
“This trifle was amazing! It was full of flavor but still nice and light. So yummy!” – Wilhelmina
Why I Love This Trifle
I wait all year for that first crisp day when the leaves start turning—because it means pumpkin dessert season is officially here. This trifle is my go-to for fall gatherings: it looks gorgeous on the table, feeds a crowd, and gives me all the cozy pumpkin-spice vibes in every bite. Whether it’s a casual game night or Thanksgiving with the whole crew, it’s an easy, shareable treat that always disappears fast.
- Big fall flavor: warm spices + real pumpkin + tangy cream cheese.
- Textures for days: crunchy cookies, creamy filling, cloud-like cream.
- Make-ahead friendly and totally no-bake.
- Gorgeous presentation in a trifle bowl—or a 9×13 pan if that’s what you’ve got.
If you are like me and are in the mood for all things pumpkin, be sure to also try out our Nothing Bundt Cake Pumpkin Spice Cake, Pumpkin Waffles, and Pumpkin Coffee Cake recipes.
🩷 Echo
Ingredients You’ll Need
- Ginger snap cookies: Crush most, save a handful of crumbs for garnish.
- Cream cheese, softened: Room temp = no lumps.
- Vanilla extract
- Pumpkin puree: 100% puree, not pumpkin pie filling.
- Granulated sugar
- Pumpkin pie spice
- Heavy whipping cream: Keep cold for best whipping.
- Powdered sugar
Ingredient Additions & Substitutions
- Spice swap: Make your own pumpkin pie spice with cinnamon, nutmeg, ginger (and a pinch of cloves/allspice if you like).
- Cookie options: Biscoff, gingerbread, or molasses cookies all work. For a softer base, cube a cooled spice cake or use pound cake.
- Whipped topping: Short on time? Use Cool Whip (about 4 cups), or add an instant vanilla pudding layer for extra stability.
- Crunch boosters: Chopped pecans or toffee bits between layers.
- Finishers: Drizzle caramel sauce over the top right before serving.
- Gluten-free: Use certified GF gingersnaps or GF spice cake.
How to Make Pumpkin Trifle
- Crush cookies: Break gingersnaps into bite-size pieces. Reserve a few for garnish.
- Pumpkin “cheesecake” layer: Beat softened cream cheese until smooth. Mix in vanilla, pumpkin puree, granulated sugar, and pumpkin pie spice until creamy.
- Whipped cream layer: In a separate bowl, whip heavy cream with powdered sugar to stiff peaks. (Stop as soon as peaks hold—don’t overwhip.)
- Layer: In a trifle bowl (or 9×13 glass pan), add in this order: cookies → pumpkin cheesecake → whipped cream.
- Repeat until you reach the top, ending with whipped cream.
- Garnish & chill: Sprinkle with cookie crumbs (and pecans/toffee if using). Chill 30–60 minutes for cleaner scoops.
Recipe Tips
- Room-temp cream cheese = silky filling; cold cream cheese makes lumps.
- Whip to stiff peaks: If the cream looks grainy, you’ve gone too far—fold in a splash of fresh cream to rescue it.
- Pipe for clean edges: Spoon works fine, but piping each layer (zip-top bag with a corner snipped) makes those pretty glass-side stripes.
- Even layers: Use the back of a spoon to gently level each layer for a polished look.
- Don’t over-soak the base: Cookies will naturally soften; layering too early can make them mushy by serving time.
- Go mini: Layer in small glasses or mason jars for grab-and-go desserts.
Frequently Asked Questions
Nope. Any large clear bowl works, and a 9×13 glass pan is great for easy scooping. Taller, straighter sides simply show off the layers better.
You can make the components the night before and assemble the day of. If you assemble fully the night before, expect a softer cookie layer the next day (still delicious!).
Use a large, deep spoon. Scoop straight down to the bottom and lift so each portion has a bit of every layer.
Yes. Cool Whip is a convenient swap. For homemade stability, whip cream to stiff peaks and avoid overmixing when layering.
Start with cold heavy cream and a clean, chilled bowl/beaters. Stop whipping as soon as stiff peaks form.
Use GF cookies/cake for gluten-free. Skip nuts or replace with toffee bits or pumpkin seeds for crunch.
A trifle is a layered dessert dish that typically features layers like fruit, sponge cake or soaked lady fingers, custard, and whipped cream in a clear serving bowl. Not to be confused with a parfait, which is typically layered in a tall glass for individual portions – trifle is placed in a larger bowl to be served to a group.
Make Pumpkin Trifle Ahead
- Best approach: Prepare the pumpkin cheesecake and whipped cream layers up to 24 hours in advance and store separately in airtight containers in the fridge. Keep cookie pieces sealed at room temperature.
- Assemble close to serving: Layer within a few hours of serving so the cookie layer stays pleasantly soft—not soggy.
Storing Leftovers
- Cover the dish tightly with plastic wrap or a lid and refrigerate 2–3 days.
- Texture note: Cookies continue to soften (similar to sponge cake in classic trifles) but the flavors meld beautifully.
More Pumpkin Desserts You’ll Love
- Pumpkin Chocolate Chip Muffins
- Pumpkin Snickerdoodles
- Air Fryer Pumpkin Seeds
- Pumpkin Overnight Oats
- Pumpkin Chocolate Chip Bread
- How To Make Pumpkin Puree (3 Easy Ways)
- Pumpkin Cheesecake Bars
- Soup in a Pumpkin
This Pumpkin Trifle is everything I love about fall in one dreamy dessert—cozy spices, creamy layers, and a show-stopping look with almost no effort. If you make it, I’d love to hear from you! Tell me in the comments what cookies you used, any tasty add-ins (caramel, pecans, toffee?), and where you served it—family dinner, game night, or Thanksgiving. 🍂🍁
Pumpkin Trifle
Video
Ingredients
- 1 package ginger snap cookies
- 12 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 1 cup sugar
- 3 teaspoons pumpkin pie spice
- 1 pint whipping cream
- 1 cup powdered sugar
Instructions
- Crush ginger snaps into medium pieces; reserve some crumbs for topping.
- Pumpkin Cheesecake Layer: Beat cream cheese until smooth. Add vanilla, pumpkin, granulated sugar, and pumpkin pie spice; mix until creamy.
- Whipped Cream Layer: Whip heavy cream with powdered sugar to stiff peaks.
- Assemble: In a trifle dish (or 9×13), layer cookies → pumpkin cheesecake → whipped cream. Repeat, ending with whipped cream.
- Top with cookie crumbs (and optional nuts/toffee). Chill 30–60 minutes if time allows.
Equipment
- Trifle bowl
- Piping Bags
- Electric Mixer
Notes
- For minis, layer in small glasses.
- Swap cookies for cubed spice cake or pound cake if you prefer a soft base.
- Add caramel drizzle at serving for extra indulgence.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made it for a Thanksgiving potluck and it was a huge hit!!! The only changes that I made was I increased the entire recipe from 16 to 20 servings to use the entire 15 oz can of pumpkin. I used a box of mini vanilla wafers instead of the ginger snaps because I wanted to use ingredients on hand. I mixed together the pumpkin filling and put it in the fridge while I whipped the cream and powdered sugar together. I debated using cool whip but the whipped topping was the perfect balance of sweetness. Everyone LOVED it. I wouldn’t make it too far in advance so the cookies maintain a firmer texture in the layers. I highly recommend this recipe and will make it again.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Such a delicious dessert! I’m a pumpkin year round kinda girl & loved this trifle!!
This trifle was amazing! It was full of flavor but still nice and light. So yummy!
Does this recipe fill a 12 cup trifle bowl and should I double it?
Maureen
I’m not sure how many cups my trifle dish fits. You could start off making a single batch, and then if it doesn’t fill up all the way you can add more layers.
How much is a package of ginger snaps?
We used a 16 oz box of gingersnaps (Nabisco brand) in this recipe. At my grocery store, the cost is around $4.00. Thanks for asking!
Made this for a family holiday lunch yesterday. It was a big hit!!! Delicious!
Get rid of the ads!! Can barely navigate your site. Not worth the effort.
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Does the dessert need to sit overnight?
No, it does not need to sit overnight. You can refrigerate or you could just serve immediately 🙂
int4eresting pumpkin facts! Beautiful recipe, love all of the layers and the homemade whipping cream, thank you!
Looking forward to making this dessert for thanksgiving.
this looks great! have you had luck making it in advance? and if so, how far in advance?
thanks!
We haven’t made it in advance but it will probably be fine a day or so ahead of time