Easy Pumpkin Mousse
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.
Servings: 4
Calories: 310kcal
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.
Nutrition
Calories: 310kcal | Carbohydrates: 20g | Protein: 5g | Fat: 24g