A Maple Cream Cheese Pumpkin Bar Trifle is a splendid dessert for fall. This trifle features a delicious combination of pumpkin, whipped topping, cream cheese, and a touch of maple, all topped with a generous drizzle of caramel sauce. It really is lip-smacking good!
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This trifle can easily be modified to be gluten-free.
Have I told you that my family and I just can’t seem to get enough of trifles? Yep! We LOVE them!
Some of our favorites are:
- White Chocolate Almond Joy Trifle
- Triple Berry Angel Food Cake Trifle
- Red Velvet White Chocolate Trifle
- Birthday Cake Trifle
- 2 Gluten-Free Trifles: Chocolate or Coconut Cream
- Cotton Candy Easter Trifle
First, to make a Maple Cream Cheese Pumpkin Bar Trifle we need to make a batch of pumpkin bars.
In a mixing bowl, cream together pumpkin, eggs, oil, and vanilla. In another mixing bowl, combine baking powder, baking soda, cinnamon, flour, sugar, nutmeg, salt, and flax.
Combine the pumpkin mixture with the dry ingredients and pour into a well-greased 9 x 13-inch baking pan.
Bake at 350 degrees for 25 – 30 minutes.
For this particular recipe, the bars do not need to be ‘pretty’ because they will be crumbled and layered to make the trifle. In the picture, you can see where I poked the toothpick into the center of the pumpkin bars to see if they were finished baking.
While the pumpkin bars are cooling you have time to make the filling.
In a mixing bowl, whisk together 2 cartons of whipped topping, 2/3 cup granulated sugar. Add (2) – 8-ounce packages of softened cream cheese and stir into the whipped topping mixture.
To assemble the trifle, place a layer of crumbled pumpkin bars into the bottom of a trifle bowl. Next, top with a layer of the cream cheese mixture and a drizzle of caramel sauce.
Repeat the layering process until the trifle bowl is completely full.
For the final touch, drizzle more caramel sauce over the top of the trifle and add colorful and festive autumn candy sprinkles.
To make the trifle more jovial, simply add a fun Halloween Sugar Cookie.
A delicious, creamy blend of pumpkin and spices all wrapped up in a trifle.
- FOR THE BARS:
- 1 (16 ounce) canned pumpkin
- 4 eggs
- 1 cup canola oil
- 1 tsp vanilla extract (*GF Option: use gluten free vanilla)
- 2 tsp baking powder (*GF Option: use gluten free baking powder)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 cups flour (*GF Option: use gluten free flour blend + 1 teaspoon xanthan gum unless gf flour already contains it)
- 1 cup granulated sugar
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- (*GF Option only: 1 heaping tablespoon ground flax)
- CREAM CHEESE LAYER:
- 2 cartons whipped topping
- 2 (8 ounces each) packages cream cheese
- 2/3 granulated sugar
- In a large mixing bowl combine pumpkin, eggs, oil, and vanilla.
- In a second mixing bowl combine baking powder, baking soda, cinnamon, flour, sugar, nutmeg, and salt (flax if making gluten-free version).
- Combine wet ingredients with dry ingredients.
- Place mixture in a well-greased 10 x 13-inch baking pan.
- Bake in a preheated oven at 350 degrees for 25 - 30 minutes.
- When the bars are finished baking, remove from the oven and cool to room temperature.
- In a mixing bowl, whisk together 2 cartons of whipped topping, 2/3 cup granulated sugar.
- Add (2) - 8-ounce packages of softened cream cheese and stir into the whipped topping mixture.
- Place a layer of crumbled pumpkin bars in the bottom of a trifle bowl.
- Top with a layer of the cream cheese mixture and a drizzle of caramel sauce.
- Alternate layers until the bowl is completely filled.
- For the final touch, drizzle more caramel sauce over the top of the trifle and add colorful candy sprinkles.
Have fun creating your very own trifle!
More great fall recipes: