1. Introduction

If autumn had a dessert mascot, Pumpkin Trifle Cups would easily take the crown. These little cups of joy combine silky pumpkin mousse, layers of moist spiced cake, and fluffy whipped cream for a dessert that looks as good as it tastes. Whether you’re hosting a Thanksgiving feast, a casual fall gathering, or just craving a cozy treat on a cool evening, these trifles deliver big flavor with minimal effort.

The beauty of this dessert is its versatility—swap the cake for cookies, adjust the sweetness to taste, or even make it dairy-free. Plus, because they’re served in individual cups, portion control is built-in (though, no one will blame you for going back for seconds). In this recipe, you’ll learn how to make the perfect pumpkin mousse, assemble beautiful layers, and customize your trifles to fit any occasion.

2. Ingredients Breakdown

For the Pumpkin Mousse:

• Pumpkin puree – The heart of the recipe; use pure canned pumpkin for best texture.
• Heavy whipping cream – Whipped to soft peaks for a light, airy texture.
• Cream cheese – Adds tanginess and stability to the mousse.
• Powdered sugar – Blends smoothly without grittiness.
• Pumpkin pie spice – A cozy mix of cinnamon, nutmeg, ginger, and cloves.
• Vanilla extract – Deepens the flavor profile.

For the Layers:

• Spice cake – Baked, cooled, and cut into cubes; you can also use gingerbread or vanilla cake.
• Whipped cream – Light, sweet topping for each layer. Store-bought or homemade works.

Garnish:

• Ground cinnamon – A dusting for visual appeal and aroma.
• Mini pumpkin candies or sprinkles – Optional, but makes them festive.

Substitutions:

• Use coconut cream instead of heavy cream for a dairy-free version.
• Swap spice cake for graham crackers, gingersnaps, or shortbread for a crunchier texture.

3. Step-by-Step Instructions

1. Prepare the cake – Bake your spice cake according to package or recipe directions. Let it cool completely, then cut into small cubes.
2. Make the pumpkin mousse – In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla; mix until well combined.
3. Whip the cream – In a separate bowl, whip heavy cream until soft peaks form. Gently fold into the pumpkin mixture until light and fluffy.
4. Layer the trifles – In clear dessert cups, start with a layer of cake cubes, followed by pumpkin mousse, then whipped cream. Repeat layers until cups are full.
5. Garnish – Sprinkle with cinnamon and add a mini pumpkin candy or festive sprinkles.
6. Chill before serving – Refrigerate for at least 1 hour to allow flavors to meld.

4. Tips and Variations

• Make ahead: Assemble up to 24 hours in advance and store in the fridge.
• Texture variation: Add crushed cookies or chopped nuts between layers.
• Flavored whipped cream: Infuse your whipped cream with maple syrup for extra depth.
• Mini size: Use shot glasses for bite-sized trifles at a dessert table.

5. Serving Suggestions

• Serve as the grand finale to a Thanksgiving dinner alongside apple cider or coffee.
• Pair with cinnamon hot chocolate for a cozy dessert night.
• Use wide-mouth mason jars for a rustic presentation.

6. Storage and Reheating Instructions

• Refrigerator: Store covered for up to 3 days.
• Freezer: Not recommended, as whipped cream may separate when thawed.
• Reheating: Not applicable—serve chilled.

7. Recipe Notes

• Best made with full-fat cream cheese for a richer flavor.
• If making ahead, wait to add garnishes until just before serving.
• Works well with leftover pumpkin pie filling (reduce added sugar accordingly).

8. Nutrition Information (Per Serving)

Nutrient	Amount
Calories	285
Fat	16g
Saturated Fat	9g
Carbs	31g
Sugar	20g
Fiber	2g
Protein	4g
Sodium	180mg
Cholesterol	55mg
Calcium	60mg
Iron	1mg

Nutrition information is an estimate and may vary based on specific ingredients used.

9. Recipe Card Summary

Course: Dessert
Cuisine: American
Servings: 8 cups
Prep Time: 20 minutes
Cook Time: 30 minutes (for cake)
Total Time: 50 minutes

Ingredients:

• 1 spice cake (baked and cubed)
• 1 cup pumpkin puree
• 8 oz cream cheese (softened)
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• Whipped cream for topping
• Cinnamon and pumpkin candies for garnish

Instructions:

1. Bake and cool the spice cake; cut into cubes.
2. Beat cream cheese, pumpkin puree, powdered sugar, spice, and vanilla.
3. Whip cream to soft peaks; fold into pumpkin mixture.
4. Layer cake, mousse, and whipped cream in cups.
5. Garnish and chill for 1 hour before serving.

Notes:

• Make ahead for convenience.
• Swap cake for cookies for crunch.

Nutrition: See table above.

🏷️ Diet Tags: Vegetarian, No-Bake, Fall Dessert
🌿 Health Benefits: Pumpkin provides vitamin A for eye health, antioxidants for immune support, and fiber for digestion.

FAQs

Q: Can I make these with store-bought cake?
A: Absolutely, store-bought works perfectly.

Q: Can I use pumpkin pie filling instead of puree?
A: Yes, but reduce added sugar since pie filling is pre-sweetened.

Q: How far in advance can I make them?
A: Up to 24 hours ahead for best texture.

10. Conclusion

Pumpkin Trifle Cups are proof that a beautiful, impressive dessert doesn’t have to be complicated. With their creamy pumpkin layers, light whipped cream, and spiced cake base, they’re perfect for cozy nights, holiday dinners, and everything in between. Give them a try this season and let your guests (and taste buds) enjoy the ultimate fall indulgence.