Pumpkin Gingersnap Trifles

Well….It’s been around 70-80F outside lately. I kinda wish the air would turn a little bit crisper. I’m ready to cozy up  with a hot drink in exchange for my Rosé and  I already stocked up on canned pumpkin! I know it’ll come soon enough though! Here’s so here’s a really fun recipe with your favorite flavors of autumn. I always bake my own ginger snaps (gets me in the mood!!) but feel free to buy yours. This is the perfect dessert for Sukkos time!


Pumpkin Gingersnap Trifles


  • Gingersnap cookies:
  • 2 c flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 c sugar
  • 1 ½ sticks margarine or butter
  • 1 egg
  • ¼ c molasses
  • Pumpkin cream cheese “mousse”:
  • 1 8oz container pare be Tofutti brand cream cheese (or regular dairy cream cheese)
  • 1 ¼ c pumpkin purée
  • ¾ c powdered sugar
  • ½ tsp cinnamon
  • Whipped cream


  1. Start by making the gingersnap cookies, preheat your oven to 350F
  2. Combine the flour, baking soda, salt and spices in a bowl and mix.
  3. In a mixer fitted with the paddle attachment, mix the margarine and sugars, until very light and fluffy.
  4. Add the egg and beat until smooth.
  5. Add in half of the dry ingredients, molasses and then the remaining dry ingredients.
  6. Bake for 15-20 minutes until the surface has cracked and they are firm to the touch.
  7. Cool and crumble in a large bag.
  8. Next, make the pumpkin cream by combining the ingredients in a large bowl and mixing well.
  9. Transfer the pumpkin cream to a pastry bag fitted with the star tip.
  10. Begin layering your trifle in the following order, gingersnap crumbs, pumpkin cream, and whip.
  11. Note: it doesn't matter how many layers you make, but try to end off with a dollop of whipped cream and some crushed cookie crumbs for garnish


Recipe pe as appeared in AMI magazine.

Photos by Esti Photography .

recipe image
Recipe Name
Pumpkin Gingersnap Trifels
Author Name
Published On

Leave a Reply