For the cookies, preheat oven to 375 degrees Fahrenheit. In the bowl of an electric mixer cream together shortening, sugar, egg and molasses. In a separate bowl, stir together baking soda, salt, cinnamon, cloves, ginger and flour. Add flour mixture to wet mixture and mix to incorporate. Scoop or roll dough into 1 1/2" balls and place on nonstick baking mat or greased cookie sheet 2" apart. Press dough balls down slightly with the palm of your hand. Bake for approximately 6 minutes and no more than 7. Don't over bake or they won't be soft! Don't let the bottoms get too brown. They should be a light golden brown. Let cool slightly, then remove to a cooling rack to cool completely. Store in an airtight container.

For the pudding layer, prepare butterscotch pudding by whisking both packet mixes and 4 cups of cold milk together in a large bowl. Place in the refrigerator until set. While it's setting up, in the bowl of an electric mixer, cream together cream cheese, powdered sugar, pumpkin and pumpkin pie spice until smooth and no lumps remain. Stir in prepared butterscotch pudding by hand.

In a trifle dish, crumble 7 gingerbread cookies onto the bottom. Next, pour and spread 1/2 of the butterscotch sauce over. Spread one tub (8 oz.) of whipped topping over pudding layer. Repeat layers, crumbling 7 more cookies, then spreading the remaining half of the butterscotch sauce over, and ending with a layer of the remaining tub of whipped topping. Crumble about 3 more gingerbread cookies on top for garnish. Refrigerate until ready to serve. Best when enjoyed within 24 hours of making it.