Bake brownies as directed. Set aside to cool.

In a stand mixer or large bowl with electric beaters beat cream cheese until smooth.

Add the pumpkin, vanilla extract, and sugar and mix together.

In a separate mixing bowl add heavy cream and powdered sugar.

With an electric beater whip the cream until it forms stiff peaks.

Fold in half of the whipped cream into the pumpkin mixture.

Reserve the other half of the whipped cream for the topping.

Assembly:

Line your dessert dish with brownies.

Next add a layer of pumpkin cheesecake then add a layer of whipped cream.

Refrigerate for one hour before serving.

Place the ginger snap cookies in a food process and crumb them.

Sprinkle the crumbs over the top of the trifles.