Ginger Snaps Pumpkin Trifle: Easy No-Bake Dessert
This Ginger Snaps Pumpkin Trifle is a tasty, easy, no-bake dessert with layers of spiced gingersnap cookies, pumpkin filling, and whipped cream. A pumpkin lover's treat for fall, Thanksgiving, and all year round!
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This recipe creates one of my favorite pumpkin desserts. The bold flavors of ginger and other warm spices complement the pumpkin perfectly, and the whipped cream adds a smooth texture. It's easy to make and can be quickly assembled in a trifle dish or a large bowl because there's no baking involved. It just needs some time to sit in the refrigerator for the cookies to soften and the flavors to meld.
It's a perfect dessert for fall and Thanksgiving dinner, and so is the 2-Ingredient Pumpkin Spice Cake with Brown Sugar Glaze. With only two ingredients, it's also super easy to make, filled with warm spices, and topped with a nutty Brown Sugar Glaze.
Another tasty treat is Pumpkin Cheesecake with Pecan Streusel. It has a delicious cream cheese filling, gingersnap cookie crust, and a crunchy pecan streusel topping. Make this instead of the usual pumpkin pie for your Thanksgiving dessert. And of course it's good any time of year.
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Ingredients
These ingredients are divided into 3 layers of flavor: spicy cookies, sweet pumpkin filling, and whipped cream. Yum!
Canned pumpkin - also known as pumpkin puree, this is not pumpkin pie mix that has added spices and sugar.- Pumpkin pie spice - the warm spices of ginger, cinnamon, nutmeg, allspice, clove, and coriander are in my homemade recipe, or use a store-bought brand.
- Mascarpone cheese - this soft, creamy Italian cheese has a slight tang to complement the pumpkin and cane syrup well.
- Cane syrup - adds a sweet, molasses-like taste.
- Heavy whipping cream - the cream becomes creamy and velvety when whipped with the sugar and vanilla, adding just the right flavors for the layered dessert.
- Powdered sugar - enough to sweeten the creamy whipped topping.
- Vanilla extract - flavors the creamy topping perfectly.
- Ginger snap cookies - these sharp ginger-spiced cookies make the first layer of the pumpkin trifle recipe and accent the pumpkin flavor perfectly.
See recipe card for quantities.
Instructions
Trifles are fun to make because there's usually no baking, and assembly is quick and easy. Making it ahead saves time with meal prep, too.
- Place the pumpkin, pumpkin spice, mascarpone, and cane syrup in a medium bowl. Sir, until well combined, set aside.
- In a separate large mixing bowl, whip the heavy whipping cream with an electric mixer until thickened, then add the powdered sugar a little at a time. Continue beating until the cream forms soft peaks, stir in the vanilla, and set aside.
- Layer 25 cookies on the bottom of a glass trifle bowl or in a large glass bowl.
- Spread ⅓ of the pumpkin filling onto the cookies, making a thin layer.
- Spread ⅓ of the whipped cream over the pumpkin filling.
- Repeat layers of the cookies, pumpkin filling, and cream two more times, ending with the whipped cream.
- Crush the cookies to make ginger snap crumbs, then sprinkle them on top as a garnish.
- Cover with plastic wrap and refrigerate for about 8 hours before serving. The longer it sits in the refrigerator, the better it tastes.
Hint: Do not overbeat the cream, or it will turn to butter.
Substitutions
This trifle recipe can be customized with a few ingredient substitutions if you prefer.
- Instead of the cookies, try using cubed gingerbread.
- Cool Whip can replace freshly whipped cream, and you can even use sugar-free options.
- Cooked fresh sweet potatoes can substitute for the pumpkin.
Variations
- Place the layers of cookies, pumpkin filling, and cream in small bowls for mini trifles, serving individually.
- Place a whole cookie, sticking up on its edge, on top of the cream as a garnish.
Equipment
The glass-footed trifle bowl gets used often in my life. So much that I keep two in my cabinet. It's not only perfect for layered salads and desserts, but also for a tossed salad or freshly baked cookies to present at the dinner table. Try it at your next potluck or buffet on your kitchen counter loaded with chips, crackers, or rolls.
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Of course, you can use any clear bowl or even a punch bowl to show off the luscious layers.
Storage
Cover the bowl with plastic wrap and refrigerate for up to 5 days.
Top Tip
This ginger snaps pumpkin trifle is better after it sits in the refrigerator for about 8 hours. The cookies soften, and flavors meld. Great for make-ahead prepping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Ginger Snaps Pumpkin Trifle:
📖 Recipe
Ginger Snaps Pumpkin Trifle: Easy No-Bake Dessert
This Ginger Snaps Pumpkin Trifle is a delicious, easy, no-bake dessert with layers of spiced gingersnap cookies, pumpkin filling, and whipped cream.
- Total Time: 30 minutes
- Yield: 10 servings 1x
Ingredients
- 1 15-ounce can of pumpkin
- 1 teaspoon pumpkin pie spice
- ¼ cup mascarpone cheese
- ¼ cup cane syrup
- 2 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla
- 75 ginger snap cookies, 15 ounces
- 2 crushed cookies for a garnish
Instructions
- Place the pumpkin, pumpkin spice, mascarpone, and cane syrup in a medium bowl. Sir, until well combined, set aside.
- In a separate large mixing bowl, whip the heavy whipping cream with an electric mixer until thickened, then add the powdered sugar a little at a time. Continue beating until the cream forms soft peaks, stir in the vanilla, and set aside.
- Layer 25 cookies on the bottom of a glass trifle bowl or in a large glass bowl.
- Spread ⅓ of the pumpkin filling onto the cookies, making a thin layer.
- Spread ⅓ of the whipped cream over the pumpkin filling.
- Repeat layers of the cookies, pumpkin filling, and cream two more times, ending with the whipped cream.
- Crush the cookies to make ginger snap crumbs, then sprinkle them on top as a garnish.
- Cover with plastic wrap and refrigerate for about 8 hours before serving. The longer it sits in the refrigerator, the better it tastes.
Notes
- Use real pumpkin, not pumpkin pie filling.
- Do not overbeat the cream, or it will turn to butter.
- You may eat this dessert after it's made, but it's better after it sits in the refrigerator for about 8 hours.
- Prep Time: 30 minutes
- Category: Sweets
- Cuisine: American
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@Faith.Grace.Truth - Felicia Johnson
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