Step 1: Bake or prepare your gingerbread cake and allow it to cool completely before cutting into 1-inch cubes.
Step 2: In a large mixing bowl, beat the softened cream cheese and brown sugar together until light and fluffy.
Step 3: Add the pumpkin puree, vanilla extract, cinnamon, ginger, and cloves to the cream cheese mixture, beating until well combined.
Step 4: In a separate chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Step 5: Gently fold one-third of the whipped cream into the pumpkin mixture to lighten the texture.
Step 6: Begin assembly by placing a layer of gingerbread cubes in the bottom of a trifle dish.
Step 7: Spread half of the pumpkin mousse over the cake, followed by a layer of whipped cream.
Step 8: Repeat the layers, ending with a thick layer of whipped cream on top.
Step 9: Chill the trifle in the refrigerator for at least 4 hours, or overnight, before serving.
Step 10: Garnish with crushed gingersnap cookies or a sprinkle of cinnamon just before serving.