In a medium bowl, combine ginger snap crumbs and butter. Divide the crumbs into your trifle glasses. Gently press crumbs to form an even layer of crust at the bottom of your glasses.

In the bowl of your electric mixer, beat cream cheese until smooth.

Add pumpkin, vanilla, sugar and spices to the bowl of your electric mixer with cream cheese. Beat until well combined and creamy.

To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the ginger snap crust followed by a layer of Cool Whip. Repeat layers until your trifle reaches the top of your glass or jar.

Store trifles in the refrigerator until ready to serve. If desired, garnish with ginger snap crumbs.