Let’s Make Some Magic in a Jar!

Hey, my fellow flavor adventurer! Have you ever had a dessert that just feels like a hug from the inside? One that makes you do a little happy dance right there in your kitchen? That’s the exact vibe we’re chasing today with these insanely delicious Mini Chocolate Pumpkin Trifles. Imagine this: layers of rich, fudgy chocolate cake, a spiced pumpkin cream that’s smoother than your favorite playlist, and a cloud of fluffy whipped topping. All of this gloriousness is packed into a cute little jar, making it your new secret weapon for potlucks, holiday parties, or just treating yourself on a cozy fall Tuesday.

I’m a firm believer that the best desserts are the ones that look like you fussed for hours but secretly come together with a wink and a smile. These trifles are exactly that. They’re the perfect project for a fun afternoon in the kitchen, and the payoff is enormous. We’re talking about a dessert that balances deep chocolate warmth with the cozy, spiced notes of pumpkin pie. It’s indulgent but not overly heavy, sweet but perfectly balanced, and 100% guaranteed to make your eyes light up. So, grab your favorite mixing bowl and let’s cook up some joy. This is one of those recipes that’s about to become a staple in your feel-good food repertoire.

A Slice of Nostalgia & A Dash of Spice

This recipe takes me right back to my grandma’s kitchen table, surrounded by the chaotic, beautiful mess of a big family Thanksgiving. My job, as the “official tiny helper,” was always to lick the beaters after the pumpkin pie filling was made. That taste of spiced, sweet pumpkin puree straight from the bowl is a core memory for me. But as I got older and started hosting my own Friendsgivings, I wanted to create something that captured that same warm, nostalgic feeling but in a fresh, shareable, and way less stressful format.

Enter the trifle-in-a-jar idea. It was a total “aha!” moment during one particularly ambitious (read: slightly disastrous) baking session where my layer cake decided to become a leaning tower of Pisa. Instead of panicking, I looked at those delicious cake pieces and thought, “This isn’t a failure; it’s the first layer of a deconstructed masterpiece!” I grabbed some jars, whipped up a quick pumpkin mousse, and layered it all up. The result was even better than the original plan—individual portions, no slicing required, and utterly irresistible. It was a happy accident that turned into a beloved tradition, and I’m so excited to share it with you.

Mini Chocolate Pumpkin Trifles in Jars

Author: clarawhitmore
Total Time: 2 hrs 20 mins
Yield: 6–8 mini jars 1x

Print Recipe

Description

Layers of rich chocolate cake, silky pumpkin cream, and whipped topping come together in these adorable mini trifles. Served in jars, they’re perfectly portable, party-ready, and totally indulgent. A fall dessert that’s cute, craveable, and guaranteed to impress.

Ingredients

Scale

Chocolate Cake Layer:

1 box chocolate cake mix (or homemade), baked and cooled

Crumble into bite-size pieces

Pumpkin Cream Layer:

1 cup canned pumpkin purée

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/4 cup brown sugar

1 package (3.4 oz) instant vanilla pudding mix

1 1/2 cups cold milk

1 cup whipped topping

Topping:

Additional whipped cream

Mini chocolate chips or chocolate shavings

Crushed cookies or nuts (optional)

Instructions

In a bowl, whisk pumpkin, spices, sugar, pudding mix, and milk until smooth. Fold in whipped topping.

Layer into small jars: start with cake crumbles, then pumpkin cream, then repeat.

Top with whipped cream and garnish with chocolate or toppings of choice.

Chill 1–2 hours before serving for best texture.

Prep Time: 20 mins
Category: Dessert

Nutrition

Calories: 280
Sugar: 24g
Fat: 12g
Carbohydrates: 36g
Protein: 3g

Gathering Your Trifle Troops

Here’s the dream team of ingredients that’ll make these mini masterpieces sing. Don’t stress about perfection—cooking is an adventure, and substitutions are just part of the journey!

1 box chocolate cake mix (or your favorite homemade recipe), baked and cooled – This is our brilliant shortcut! I always keep a box of dark chocolate mix in the pantry for emergencies (and yes, a sudden trifle craving totally counts as an emergency). Chef’s Insight: For a super moist crumb, substitute the water the box calls for with brewed coffee or milk. You won’t taste the coffee, but it makes the chocolate flavor insanely deep and rich.
1 cup canned pumpkin purée – Not pumpkin pie filling! We want pure, unadulterated pumpkin. It’s our star ingredient, packed with fiber and that gorgeous autumnal flavor.
1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves – The holy trinity of pumpkin spice. Feel free to use a pre-mixed pumpkin spice blend if that’s what you have on hand (about 1 tsp total).
1/4 cup brown sugar – This adds a molasses-y depth that white sugar just can’t match. It pairs perfectly with the pumpkin.
1 package (3.4 oz) instant vanilla pudding mix – Our secret weapon for a perfectly set, silky-smooth cream layer without any cooking. It’s a game-changer.
1 1/2 cups cold milk – The colder the milk, the quicker and thicker your pudding will set. Whole milk will give you the creamiest result, but any milk you have will work!
1 cup whipped topping (like Cool Whip), thawed – This lightens the pumpkin cream into a mousse-like consistency. You can use an equal amount of freshly whipped cream if you prefer!
Additional whipped cream, mini chocolate chips, crushed cookies (e.g., gingersnaps), or nuts for topping – This is where you get to play and personalize! The crunch from a cookie or a nut is a fantastic textural contrast to the creamy layers.

Let’s Build Those Beautiful Layers!

Okay, team, let’s get layering! This process is so satisfying—it’s like edible arts and crafts. Put on some music and have fun with it.

Bake and Crumble: First, bake your chocolate cake according to the package or recipe directions and let it cool completely. I mean it—completely! A warm cake will make the cream layers melt and get soupy. Once it’s cool, break it up into generous, bite-sized crumbles with your hands. This is the fun, slightly messy part. Don’t make the pieces too small; we want some nice texture in there. Chef’s Hack: If you’re short on time, you can often find pre-baked plain chocolate cakes or even brownies in the bakery section of your grocery store. It’s a brilliant cheat!
Whip the Pumpkin Cream: In a medium-sized bowl, combine the pumpkin puree, cinnamon, nutmeg, cloves, and brown sugar. Give it a good whisk until it’s smooth and the spices are fully incorporated. Now, whisk in the instant vanilla pudding mix and the cold milk. Keep whisking for a solid two minutes—this is key to activating the pudding and making sure it sets properly. Let this mixture sit for about 3-5 minutes to thicken up slightly. Now, gently fold in the one cup of whipped topping until no white streaks remain. Be gentle here to keep that airy texture. Voilà! You just made magic pumpkin mousse.
The Grand Assembly: Grab your jars, glasses, or trifle bowls. We’re building from the bottom up. Start with a layer of your chocolate cake crumbles, gently pressing them down just a tad. Next, add a thick layer of your pumpkin cream. Repeat the layers—cake, then cream—until you near the top of the jar. I usually get two full sets of layers in a standard 8-oz jar. Leave a little room at the top for our final flourish!
Chill Out: Pop the lids on your jars (or cover them with plastic wrap) and let them chill in the refrigerator for at least 1-2 hours. This is a non-negotiable rest period, friends! It allows the flavors to meld together beautifully and the pudding to set fully, giving you that perfect, scoopable texture.
Top It Off & Serve: Right before serving, add your final toppings! A dollop of extra whipped cream, a sprinkle of mini chocolate chips, maybe some crushed gingersnaps for a spicy crunch… go wild! Then, hand them out and get ready for the compliments to roll in.

How to Serve These Showstoppers

Presentation is part of the fun! I love lining these jars up on a wooden board or a fancy tray for a party—it looks so intentional and chic. For an extra special touch, tie a little ribbon or baker’s twine around the neck of each jar and slide a vintage spoon through the knot. If you’re enjoying these at home, just grab a spoon, find a comfy spot on the couch, and dig right into that jar. It’s the ultimate self-care dessert.

Get Creative: Trifle Your Way!

The beauty of this recipe is its flexibility. Here are a few ways to make it your own:

Gingerbread Twist: Swap the chocolate cake for crumbled gingerbread cake or cookies. The combo of ginger and pumpkin is a match made in heaven.
Cheesecake Layer: Feeling decadent? Replace the pumpkin cream layer with a spiced pumpkin cheesecake filling. Just beat together 8 oz of softened cream cheese, 1 cup of pumpkin, spices, and powdered sugar to taste.
Dairy-Free Delight: Easily make this vegan! Use a dairy-free cake mix, almond or oat milk for the pudding, and a plant-based whipped topping. It works like a charm.
Nutty Professor: Add a textural layer by sprinkling chopped toasted pecans or walnuts between the cake and cream layers. The toastiness is incredible.
Peanut Butter Cup: For the PB lovers, add a layer of chopped peanut butter cups or a drizzle of peanut butter swirled into the pumpkin cream.

From My Kitchen to Yours

This recipe has evolved so much from that first cake-fail-turned-trifle-victory. I’ve made it for probably every gathering since, and it never fails to disappear. One of my favorite kitchen memories is of my friend’s kiddo, who is usually a devoted chicken-nugget-and-fries fan, devouring an entire jar and then very seriously asking if we could have them for breakfast. I call that a win!

My biggest piece of advice? Don’t be afraid to play. Taste your pumpkin cream as you go—maybe you want a little more spice? Add it! Maybe you want it sweeter? A touch more brown sugar will do it. This is your culinary adventure. The jars make everything feel special, but if you don’t have any, a big glass bowl works wonderfully for a family-style trifle. Just be prepared to fight over who gets the last spoonful.

Your Trifle Questions, Answered!

Q: Can I make these trifles ahead of time?
A: Absolutely! They are the perfect make-ahead dessert. You can assemble them completely (without the final whipped cream and garnish on top) and keep them refrigerated for up to 24 hours. Add your final toppings just an hour or so before serving to keep them looking fresh.

Q: My pumpkin cream seems too runny. What did I do wrong?
A> The most common culprit is not whisking the pudding mix long enough or using milk that wasn’t cold. The pudding needs a full 2 minutes of vigorous whisking to activate the thickening agents. Also, make sure you give it that full 1-2 hours to chill and set in the fridge—it will firm up significantly!

Q: I can’t find instant pudding. Can I use cook-and-serve?
A> I wouldn’t recommend it for this no-bake application. The cook-and-serve pudding needs to be heated and then cooled, which changes the texture and isn’t what we’re going for here. Instant pudding is key for that perfect, no-fuss set.

Q: Is there a way to reduce the sugar in this recipe?
A> For sure! You can use a sugar-free cake mix and sugar-free/fat-free instant pudding mix. The brown sugar in the pumpkin layer can be reduced or substituted with a natural sweetener like maple syrup or monk fruit, though this may slightly change the texture of the cream.

Nutritional Information*

*Estimated based on ingredients listed and using light whipped topping. Your specific nutritional content will vary based on brands and modifications.

Mini Chocolate Pumpkin Trifles are the sweet spot where cozy fall flavors meet effortless entertaining. Whether you’re prepping ahead for a holiday feast or treating yourself on a crisp autumn evening, these layered desserts bring richness, spice, and charm to every spoonful. A truly irresistible fall favorite!