This Biscoff Pumpkin Trifle is a game-changer for your holiday dessert table. It’s a stunning dessert that combines the warm, spiced flavor of pumpkin with the distinct, caramelized notes of Biscoff cookies. With its perfect balance of textures and flavors, it’s a showstopper that tastes as good as it looks.
You’re going to love this recipe because it’s surprisingly simple to assemble, yet it looks incredibly elegant. The layers of soft pumpkin bread, creamy spiced pudding, and crunchy cookie crumbles create a dessert that is both comforting and exciting. It’s a guaranteed crowd-pleaser that you’ll want to make every year.
Ingredients
For the Spiced Pumpkin Pudding
- 2 (8-ounce) packages of cream cheese, at room temperature
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can of pure pumpkin puree
- 2 teaspoons pure vanilla extract
For the Whipped Cream Topping
- 2 (8-ounce) containers of Cool Whip or Truwhip, thawed according to package directions
Biscoff Cookies and Other Layering Ingredients
- 1 loaf pumpkin bread
- ½ cup chopped pecans (optional)
- ¼ cup salted caramel sauce (optional)
How to Make the Biscoff Pumpkin Trifle
Step 1: Prepare the Spiced Pumpkin Pudding
First, grab a large bowl and get out your hand or stand mixer. Then, you’ll want to beat the room temperature cream cheese and powdered sugar together until the mixture is completely smooth. This step is crucial for that creamy, velvety texture. Next, add the can of pumpkin puree, pumpkin pie spice, and vanilla extract. Beat on medium speed until everything is fully combined and the filling is a beautiful, consistent orange color. Now, set this aside while you prepare the next layers for your Biscoff Pumpkin Trifle.
Step 2: Make the Whipped Cream
This is probably the easiest part of the whole recipe. For this step, simply open your containers of Cool Whip or Truwhip that have been thawed in the fridge. Get out a large bowl and beat the whipped topping for about 15 seconds to give it a little extra body. It’s ready when it starts to look a bit more voluminous and airy.
Step 3: Crush the Biscoff Cookies
There are a couple of ways you can do this, but I’ve found that using a zip-top bag works best. Just place the cookies inside, seal it up, and use a rolling pin to crush them. As a matter of fact, you don’t want a uniform powder here; for a perfect trifle, you want a mix of fine crumbs and some slightly larger pieces. This variation in texture is what makes the dessert so satisfying.
Step 4: Assemble the Pumpkin Trifle
Now for the fun part! Find a large glass trifle dish that will really show off the layers. First, place half of your pumpkin bread cubes in a single layer at the bottom of the dish. Secondly, top that with half of your spiced pumpkin pudding, carefully spreading it out to the edges. After that, sprinkle on half of your crushed Biscoff cookies, followed by half of your whipped cream topping. Finally, you’ll repeat the layering process one more time. To finish, you can sprinkle the top with the remaining cookie crumbs and, if you’re using them, a drizzle of salted caramel sauce and a handful of chopped pecans for an extra delicious crunch.
My Best Biscoff Pumpkin Trifle Tips
Using Pumpkin Puree vs. Pumpkin Pie Filling
When you’re at the store, it’s easy to get the two mixed up. But trust me, you want pure pumpkin puree for this recipe. Pure Pumpkin Puree is the key here because it’s simply cooked and mashed pumpkin, with nothing else added. This gives you complete control over the flavor profile of your trifle. Pumpkin Pie Filling on the other hand, comes pre-sweetened and pre-spiced. If you use it, your dessert will likely be overly sweet and the spices might be overwhelming, throwing off the delicate balance of the Biscoff Pumpkin Trifle. So, it’s really important to double-check that can!
The Key to Perfectly Whipped Cream
If you’re using Cool Whip or Truwhip, it’s almost foolproof. However, I’ve found that even these products can be a bit tricky if they aren’t prepared correctly. For the best results, thaw your Cool Whip or Truwhip in the refrigerator for several hours or even overnight. This ensures that it is completely softened and ready to be beaten into a smooth, airy layer without any lumps.
How to Prevent a Soggy Trifle
A soggy trifle is probably the biggest kitchen catastrophe for this dessert, so let’s make sure that doesn’t happen. Assembling the trifle too early can cause the cookies to get soggy. Because of this, I suggest assembling the trifle just a few hours before you plan to serve it. This allows the flavors to meld together while keeping a bit of that wonderful crunchy texture. While Biscoff is my go-to, remember that you want to use a cookie that can hold up to some moisture. Their dense, crispy texture makes them the ideal choice.
Variations of the Biscoff Pumpkin Trifle
If you’re looking to mix things up, there are a few simple variations you can try. You can easily make this a Biscoff Pumpkin Trifle in a Jar by layering the ingredients into individual glass jars, which makes serving and transport a breeze. For a richer, tangier flavor, consider adding a bit of cream cheese to the pumpkin pudding to create a Spiced Pumpkin Cream Cheese Trifle. Or, for the ultimate indulgence, a little extra drizzle of salted caramel sauce between each layer will transform it into a decadent Biscoff and Caramel Pumpkin Trifle.
FAQs
How long does Biscoff Pumpkin Trifle last in the fridge?
This trifle is best enjoyed within 1-2 days. While it will still be edible after that, the cookies will start to soften and lose their crunch, which is a key part of the dessert’s appeal.
Can I make Biscoff Pumpkin Trifle ahead of time?
Yes, absolutely! You can make all the individual components a day or two in advance. Prepare the spiced pumpkin pudding, whip the cream, and crush the Biscoff cookies. Store each component in an airtight container in the fridge. Then, assemble the trifle a few hours before serving to ensure the best texture.
What are Biscoff cookies?
Biscoff cookies are a popular brand of Belgian spiced shortbread cookies. They have a distinct caramelized flavor and a crisp texture. The name is a combination of “biscuit” and “coffee” because they are traditionally served with coffee.
Can I substitute other cookies for Biscoff cookies?
Of course! While Biscoff cookies are the star of this Biscoff Pumpkin Trifle, you could also use ginger snaps, graham crackers, or even shortbread cookies. Just be aware that the flavor profile will change slightly depending on your choice.
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Biscoff Pumpkin Trifle
- Total Time: 20 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
This Biscoff Pumpkin Trifle is a stunning and surprisingly simple dessert that’s perfect for the holiday season. It beautifully combines the warm, spiced notes of pumpkin with the unique caramelized flavor of Biscoff cookies. With layers of soft pumpkin bread, creamy spiced pudding, and crunchy cookie crumbles, it’s a showstopper that’s guaranteed to be a crowd-pleaser on any dessert table.
Ingredients
For the Spiced Pumpkin Pudding
- 2 (8-ounce) packages of cream cheese, at room temperature
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can of pure pumpkin puree
- 2 teaspoons pure vanilla extract
For the Whipped Cream Topping
- 2 (8-ounce) containers of Cool Whip or Truwhip, thawed
Biscoff Cookies and Other Layering Ingredients
- 1 loaf pumpkin bread, cubed
- Biscoff cookies
- ½ cup chopped pecans (optional)
- ¼ cup salted caramel sauce (optional)
Instructions
- Prepare the Spiced Pumpkin Pudding In a large bowl, use a hand or stand mixer to beat the room temperature cream cheese and powdered sugar until smooth. Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Beat on medium speed until all ingredients are fully combined and the mixture is a consistent, smooth orange color. Set aside.
- Make the Whipped Cream Open the thawed containers of Cool Whip or Truwhip. Place the contents in a large bowl and beat for about 15 seconds to give it a little extra body, making it more voluminous and airy.
- Crush the Biscoff Cookies Place the cookies in a zip-top bag and use a rolling pin to crush them. Aim for a mix of fine crumbs and some slightly larger pieces for a variety of texture in the finished dessert.
- Assemble the Pumpkin Trifle In a large glass trifle dish, create the layers. First, place half of the pumpkin bread cubes in a single layer at the bottom. Next, spread half of the spiced pumpkin pudding over the bread. Sprinkle with half of the crushed Biscoff cookies, and then top with half of the whipped cream. Repeat the layering process one more time. Finish by sprinkling the remaining cookie crumbs on top and, if desired, a drizzle of salted caramel sauce and a handful of chopped pecans.
Notes
- Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling. Pure pumpkin gives you control over the sweetness and spices, while pie filling is pre-sweetened and spiced, which can make the trifle overly sweet.
- Preventing a Soggy Trifle: Assemble the trifle just a few hours before serving to prevent the cookies from getting soggy. The cookies will soften slightly, but this timing allows them to retain some of their delightful crunch.
- Perfectly Whipped Cream: For the best results with store-bought whipped topping, thaw it in the refrigerator for several hours or overnight to ensure it’s completely softened and free of lumps before you beat it.
- Serving and Storage: This trifle is best enjoyed within 1-2 days after assembly. Store it in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Biscoff, Pumpkin, Trifle, Dessert, Holiday, No-Bake, Trifle Recipe, Biscoff Cookies, Pumpkin Dessert
