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
Scale
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