Add a little drama to your Thanksgiving table with our Pumpkin Spice Trifle this year. With layers of spice cake, pumpkin cream cheese filling, and all things pumpkin spice, it will be hard to resist a taste!

Prep Time: 20 mins
Cake Cook Time: 30-35 mins
Cake Cooling Time: 1 hr
Assembly Time: 10 mins
Total Time: 2 hrs (approx.)
Servings: 20

Ingredients:

1 cup ginger snap cookies (crushed)
caramel sauce (garnish)
1 container of Philadelphia no-bake cream cheese filling (24.3 oz)
16 oz Cool Whip
30 oz canned pumpkin puree
1 box of spice cake mix
¼ cup of crushed pecans (optional)

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: In a large bowl, mix together the spice cake mix, the eggs, and 15 ounces of pumpkin puree with an electric mixer until fully combined. Pour the batter into a 9×9 inch cake pan lined with parchment paper. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.

eggs and pumpkin in a large blue bowl on the counter

spice cake mix, eggs and pumpkin being mixed in large blue bowl on the counter

Mixed spice cake batter in a large blue bowl on the counter

spice cake batter in a parchment paper lined 9x9 cake pan on the counter.

Step 2: While cake is baking, mix the second can of pumpkin puree with the no-bake cream cheese filling in a bowl. Once combined, cover and chill in the refrigerator.

pumpkin and no bake cream cheese filling mixed together in a glass bowl on the white counter

Step 3: Once the cake has cooled completely, cut it into 1½-2 inch pieces (approx. 38-42 pieces).

Step 4: Place ginger snap cookies in a Ziploc bag. Using a rolling pin, press and roll over the bag until the cookies are crushed. Pour the crushed cookies into a bowl and set it on the counter.

Step 5: Take the chilled pumpkin cream cheese layer and Cool Whip out of the fridge. Place both on the counter next to the glass trifle bowl. Also, set the vanilla wafer cookies nearby. You are now ready to start the layering process.

Golden brown Colombian tres leches cake, surrounded by side dishes including cookies with crushed nuts, crunchy cereal, creamy yogurt, cheese, and flavored milk, showcasing delicious homemade Colombian desserts.

Step 6:

Layer some of the pieces of the spice cake into the bottom of your trifle bowl.
Reserving the rest of the cake pieces for additional layers.
Next, add a layer of the chilled pumpkin cream cheese filling on top of the cake pieces.
Next, add a layer of the Cool Whip top on the pumpkin cream cheese filling layer.
Next, add a layer of crushed ginger snap cookies.

Step 7: Repeat (Step 6) several more times, depending on the size of the trifle bowl.

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Step 8: Top the trifle with crushed gingersnap cookies, crushed pecans, vanilla wafers, and caramel sauce if you like. Spoon into small bowls and serve.

Video of layering the Pumpkin Spice Trifle dessert. Cake, pumpkin cream cheese, then whip cream, ginger snap crushed cookies and then repeat layers. Decorate with vanilla wafers, crushed ginger snap cookies and caramel sauce all in a large glass trifle container.

Tips:

Try making individual trifles in martini or coupe glasses.
Add chocolate shavings on top.
Make your own whipped cream.
Please note that nutritional values are approximate.

Pumpkin Spice Trifle

Add a little drama to your Thanksgiving table this year with our Pumpkin Spice Trifle. With layers of spice cake, cheese cake filling and all things pumpkin spice, it will be hard to resist a taste!

Tara

Total Time 2

Servings

Equipment

Trifle bowl
electric mixer
9×9 inch cake pan

Ingredients

1 cup ginger snap cookies (crushed)
caramel syrup
1 container of Philadelphia no-bake cream cheese filling (24.3oz container)
16 oz Cool Whip (2 containers- 8 oz each)
30 oz canned pumpkin puree (2 cans- 15 oz each)
1 box of spice cake mix
¼ cup pecans-crushed (optional)

Instructions

In a large bowl, mix together the spice cake mix, 2 eggs, and 15 ounces of pumpkin puree with an electric mixer until fully combined. Pour the batter into a 9×9 inch cake pan lined with parchment paper. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving.
While cake is baking, mix the second can of pumpkin puree with the no-bake cream cheese filling in a bowl. Once combined, cover and chill in the refrigerator.
Once cake has cooled completely, cut it into 1½-2 inch pieces (approx. 38-42 pieces).
Place ginger snap cookies in a Ziploc bag. Using a rolling pin, press and roll over the bag until the cookies are crushed. Pour the crushed cookies into a bowl and set it on the counter.
Take the chilled pumpkin cream cheese layer and Cool Whip out of the fridge. Place both on the counter next to the glass trifle bowl. Also, set the vanilla wafer cookies nearby. You are now ready to start the layering process.
Layer some of the pieces of the spice cake into the bottom of your trifle bowl. *Reserving the rest of the cake pieces for additional layers.
Next, add a layer of the chilled pumpkin cream cheese filling on top of the cake pieces.
Next, add a layer of the Cool Whip on top on the pumpkin cream cheese layer.
Next, add a layer of crushed ginger snap cookies.
Repeat (Step 6-9) several more times depending on the size of the trifle bowl.
Garnish the top of the trifle with crushed ginger snap cookies, crushed pecans, vanilla wafer cookies, and caramel sauce if desired. Serve in small bowls and enjoy!

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.

5 Comments

Angelica Marks says:

November 1, 2024 at 10:32 am

Absolutely delicious 😋

1. Beth says:
  
  November 1, 2024 at 10:43 am
  
  Thanks, Angelica! 😍
  
Brenda Magliacano says:

November 1, 2024 at 10:39 am

So delicious!

Thomson Thomas says:

November 1, 2024 at 11:29 am

Got a chance to taste it today, great recipe, yummy…… should definitely try it. Will love it, 👍👍👍👍

1. Tara says:
  
  November 1, 2024 at 12:30 pm
  
  Thank you for the kind words!