As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This easy pumpkin mousse is light, creamy, and tastes like pumpkin pie in spoonable form. It comes together in minutes and looks fancy enough for fall gatherings or Thanksgiving dessert tables. With a hint of cream cheese for that cheesecake-style richness, this no bake pumpkin mousse has all the warm flavors of autumn without any baking required.

If you’re all about fall baking, grab my 25 Yummy Fall Desserts Cookbook for cozy, simple recipes you’ll actually make and love all season long.

WANT TO SAVE THIS RECIPE?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why You’ll Love This Pumpkin Mousse

It’s a quick, no bake pumpkin mousse that feels elegant but couldn’t be easier.
The pumpkin spice and cinnamon bring fall flavor without being too heavy.
The texture is smooth and airy, like a pumpkin cheesecake mousse with whipped cream folded in.
Great for making ahead! It stays fluffy in the fridge and tastes even better chilled.
You can serve it plain, layered with cookies, or garnish the top with a sprinkle of crushed Biscoff for crunch with a dollop of Cool Whip.

Love Mousse? You’ll love this Cookies and Cream Mousse – 3 Ingredients, this Keto Fluffy Lemon Mousse, this Fluffy Raspberry Mousse – Keto Option and this Keto Fluffy Chocolate Mousse – 3 Ingredients!

Ingredients You Need

Pumpkin Mousse Recipe – 4 Servings

1 ½ cups heavy whipping cream or 12 oz whipped topping (3 cups)
½ cup powdered sugar (use ¼ cup if swapping for store-bought whipped topping)
8 oz cream cheese, softened
1 cup pumpkin purée
1 tablespoon pumpkin pie spice (nutmeg, ginger & cinnamon)
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract or vanilla bean paste
Optional: 1 tablespoon maple syrup or agave for extra sweetness (too much can make it soft)
Optional: 10 Biscoff cookies, crushed, for layering or topping

Instructions You Need for This Comforting Easy Pumpkin Pie Mousse That Impresses

Pumpkin Cheesecake Mousse

Skip this step, go to step 2, if using store-bought whipped topping. In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form (about 5 minutes). Set aside.
In another big bowl, using an electric mixer, beat softened cream cheese until completely smooth.
Add pumpkin puree, pumpkin pie spice, cinnamon, maple syrup (if using), and vanilla. Mix until combined and creamy.
Gently fold in 2 cups of the whipped topping until the pumpkin mousse is fluffy and smooth.
Spoon into 4 serving dishes. Top each with the remaining whipped cream, a pinch of cinnamon, and crushed Biscoff cookies if you like a little crunch.

How to Store

Keep this easy pumpkin mousse covered and refrigerated for up to 3 days in the refrigerator. It holds its texture really well, so you can make it a day or two ahead of serving. If using cookie crumbles, add them just before serving so they stay crisp. Freezing isn’t recommended since the mousse can separate when thawed.

More Variations for Your Pumpkin Mousse

Make it lighter: Use whipped topping instead of heavy cream for an even fluffier pumpkin pie filling mousse.
Turn it into a trifle: Layer the pumpkin cheesecake mousse with crushed gingersnaps or graham crackers.
Add texture: Fold in a handful of chopped toasted pecans or drizzle with caramel sauce before serving.

This pumpkin mousse recipe is a fast, no bake option when you want something festive but easy. The flavor is creamy, spiced, and balanced — like pumpkin cheesecake in a lighter form. Keep a batch in the fridge for fall gatherings, or serve it after dinner for a cozy seasonal treat everyone will love.

Want more sweet ideas and quick dessert inspiration? Come hang out with me on Pinterest, Instagram, and Facebook for new recipes, behind-the-scenes baking fun, and lots of chocolatey goodness.

More Fall Favorites!

Easy Pumpkin Mousse

Kim Lange

This easy pumpkin mousse is light, creamy, and tastes like pumpkin pie in spoonable form. It’s quick to make, no baking required, and looks elegant enough for fall gatherings or Thanksgiving dessert tables. The touch of cream cheese gives it that pumpkin cheesecake mousse texture: rich, fluffy, and full of autumn spice.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Dessert

Cuisine American

Servings

Calories 310 kcal

Ingredients

1 ½ cups heavy whipping cream or 12 oz whipped topping 3 cups
½ cup powdered sugar use ¼ cup if swapping for store-bought whipped topping
8 oz cream cheese softened
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract or vanilla bean paste
Optional: 1 tablespoon maple syrup or agave for extra sweetness; don’t overdo or it can thin the mousse
Optional: 10 Biscoff cookies crushed (for bottoms or topping)

Instructions

(Skip this step if using store-bought whipped topping) In a large bowl, beat heavy whipping cream and powdered sugar until stiff peaks form (about 5 minutes). Set aside.
In another bowl, beat softened cream cheese until smooth and creamy.
Mix in pumpkin puree, pumpkin pie spice, cinnamon, maple syrup (if using), and vanilla until well blended.
Gently fold in 2 cups of the whipped topping until the pumpkin mixture is fluffy and smooth.
Spoon into 4 dessert dishes.
Top with the remaining whipped cream, a sprinkle of cinnamon, and crushed Biscoff cookies if desired.

Notes

For a lighter texture, use whipped topping instead of heavy cream.
The pumpkin mousse can be made 1–2 days ahead and stored in the fridge.
Add crushed cookies just before serving so they stay crunchy.
For a fun twist, layer this mousse with crushed graham crackers or gingersnaps to make a no bake pumpkin trifle.