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These Pumpkin Trifles come together super quick and feature a smooth pumpkin cheesecake layer, fluffy whipped cream, and a buttery cookie layer.
Mini Pumpkin Trifles
These trifles are the perfect way to celebrate the coming fall flavors while the weather is still a bit too warm to be excited about turning on the oven.
No-Bake Desserts are a family favorite year-round, but especially in the warmer months of the year.
Pumpkin Trifle
A while back, I put together these cute little pumpkin trifles on a whim. They were super easy to make and looked pretty cute too.
The trifles start with a crunchy gingersnap cookie crust, layered with a smooth pumpkin cheesecake and topped with fluffy whipped cream.
The no-bake pumpkin cheesecake filling makes these trifles a breeze to make. So, pin them now to help remember them next time you need a fast dessert!
How To Make Homemade Whipped Cream
- In a large mixing bowl, beat 2 cups of heavy cream with the whisk attachment of an electric mixer until soft peaks begin to form.
- Add 2 tablespoons of powdered sugar. Continue beating until stiff peaks form. Use immediately.
Pumpkin Trifle Recipe
- With an electric mixer, beat the softened cream cheese and brown sugar together until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla. Beat again until smooth. Fold in 2 cups of whipped cream.
- To assemble the trifles, divide half of the crumbled cookies into the bottom of four mini trifle dishes or other small dishes. Divide half of the pumpkin cheesecake mixture between the dishes and top with half of the remaining whipped cream. Repeat the layers.
- Repeat the layers ending with a pretty swirl of whipped cream topped with a whole cookie or additional cookie crumbs.
For a few more terrific no-bake pumpkin dessert choices, try the No-Bake Pumpkin Cheesecake, Pumpkin Pie Truffles, and Pumpkin Oreo Fudge!
These No-Bake Pumpkin Dream Bars are on my list to try soon too.
Pumpkin Trifles
Ingredients
- 8 ounces cream cheese softened
- ½ cup brown sugar
- 1¼ cups pumpkin puree
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- 4 cups sweetened whipped cream or whipped topping (directions below for making homemade whipped cream)
- 1½ cups crumbled gingersnap cookies
Instructions
- With an electric mixer, beat the softened cream cheese and brown sugar together until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla. Beat again until smooth. Fold in 2 cups of whipped cream.
- To assemble the trifles, divide half of the crumbled cookies into the bottom of four mini trifle dishes or other small dishes. Divide half of the pumpkin cheesecake mixture between the dishes and top with half of the remaining whipped cream. Repeat the layers.
- Repeat the layers ending with a pretty swirl of whipped cream topped with a whole cookie or additional cookie crumbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/27/14 – recipe notes and photos updated 8/30/22}
These look delicious! What size trifle dishes did you use?
I think these are the same ones, Jill: https://amzn.to/3SqthWx They’re about 12 ounces. (It’s a generous serving size, so we often split them.)
this sounds yummo
They sure are Debbie.
How much whipping cream did you use? The ingredients say 2 cups divided, but the instructions say to put 2 cups in the pumpkin cheesecake mixture and then use more for layering. These look perfect for my Girl Scouts to make for our GS Thanksgiving. I just want to make sure I buy the right amount of whipped cream.
Good catch, Brittany!! I need to fix my wording there. It’s 2 cups of heavy whipping cream that will become about 4 cups whipped cream after you beat it. If you’re buying a whipped topping like Cool Whip, you’ll want at least 4 cups of whipped cream. Thank you for asking!
Good Morning.. This looks so yummy. Do you think Whole Foods Carries Cookie Chips.. What brand are these thanks