Ingredients
Scale
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 cups heavy whipping cream (chilled)
- 2 cups gingersnap cookies, crushed into crumbs
- 1 cup toffee bits (such as Heath or Skor bits)
- 1/4 cup caramel sauce for drizzling
- Optional: Extra whipped cream for topping
Instructions
- Prepare the Cookie Base: Place the gingersnap cookies in a food processor and pulse until they become fine crumbs. Alternatively, place them in a sealed plastic bag and crush them with a rolling pin. Divide half of the crumbs evenly among six dessert glasses or small mason jars, pressing down slightly to form a base layer.
- Cream the Pumpkin Base: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and fluffy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Continue beating until all ingredients are fully incorporated and the color is a uniform orange.
- Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form. Gently fold about two-thirds of the whipped cream into the pumpkin mixture using a spatula. Be careful not to over-mix; you want to keep the mousse light and airy. Reserve the remaining whipped cream for the top layer.
- Layer the Trifles: Spoon a thick layer of the pumpkin mousse over the cookie crumbs in each glass. Sprinkle a generous tablespoon of toffee bits over the mousse, followed by a drizzle of caramel sauce. Add another layer of cookie crumbs, followed by another layer of pumpkin mousse.
- Garnish and Chill: Top each cup with a dollop of the reserved whipped cream. Sprinkle the remaining toffee bits on top and add a final drizzle of caramel sauce. Place the cups in the refrigerator for at least one hour before serving. This allows the flavors to meld and the cookie layers to soften slightly for the perfect bite.
- Cook Time: 30 minutes
- Diet: Vegetarian