Step 1: Prepare the gingerbread cake according to your favorite recipe or use a store-bought loaf. Once completely cooled, cut the cake into 1-inch cubes.
Step 2: In a large mixing bowl, beat the softened cream cheese with the brown sugar until smooth and fluffy.
Step 3: Stir in the pumpkin puree, cinnamon, ginger, and cloves until fully combined with the cream cheese mixture.
Step 4: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Step 5: Gently fold half of the whipped cream into the pumpkin mixture to create a light mousse. Reserve the remaining whipped cream for layering.
Step 6: Place one-third of the gingerbread cubes into the bottom of a large glass trifle dish.
Step 7: Spread one-third of the pumpkin mousse over the cake cubes, followed by a layer of plain whipped cream.
Step 8: Repeat the layers twice more, ending with a layer of whipped cream on top.
Step 9: Sprinkle the top with crushed gingersnap cookies and refrigerate for at least 4 hours before serving.