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Creamy Pumpkin Mousse Recipe

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4.4 from 28 reviews

This delicious Pumpkin Mousse is a creamy, fluffy dessert perfect for fall and holiday gatherings. Made with pumpkin puree, cream cheese, and whipped topping, it’s lightly spiced with pumpkin pie spice and cinnamon, offering a smooth, sweet, and aromatic treat that’s easy to prepare in just 10 minutes.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Ingredients

Main Ingredients

  • 8 ounces Full-Fat Cream Cheese – softened to room temperature (block-style)
  • 8 ounces Pumpkin Puree – about 1 cup (DO NOT use pumpkin pie filling)
  • ½ cup Light Brown Sugar – packed
  • ¼ cup Confectioner’s Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 ½ tsp Pumpkin Pie Spice
  • ½ tsp Ground Cinnamon
  • ¼ tsp Kosher Salt
  • 3 cups Cool Whip – DIVIDED & Thawed (8-ounce tub)

Optional Serving Suggestions

  • Gingersnap Cookies or Graham Crackers – finely crushed
  • Chocolate Shavings

Instructions

  1. Beat Cream Cheese: Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium speed until very smooth and creamy, about 3 minutes. Stop occasionally to scrape down the sides and bottom of the bowl with a rubber spatula for even mixing.
  2. Add Pumpkin Puree and Sugars: Add the pumpkin puree, light brown sugar, and confectioner’s sugar to the bowl. Beat on medium-high speed until all ingredients are well combined and smooth, about 3 minutes.
  3. Add Flavor: Mix in the pure vanilla extract, pumpkin pie spice, ground cinnamon, and kosher salt. Beat on medium-high speed until creamy, smooth, and free of lumps, ensuring the mixture is homogenous.
  4. Fold in Whipped Topping: Add 2 cups of the thawed Cool Whip to the pumpkin mixture. Using a rubber spatula, gently fold the whipped topping into the mixture until fully combined without deflating the airiness of the topping. Fold until no streaks remain.
  5. Optional – Chill Mousse: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the flavors to develop and the mousse to set firmly.
  6. Serve Pumpkin Mousse: Transfer the mousse to a piping bag or gently scoop into serving cups, glasses, or a bowl. Top with remaining whipped topping and your preferred garnishes such as crushed cookies or chocolate shavings. Serve immediately and enjoy.

Notes

  • Homemade Whipped Cream Substitute for Cool Whip: Chill your bowl and beaters, then beat 1 ½ cups heavy whipping cream with 3 tablespoons confectioner’s sugar until firm peaks form to yield 3 cups of whipped cream.
  • Serving Mousse: Check the post for a variety of topping ideas to enhance presentation and flavor.
  • Storage: Keep mousse refrigerated in a tightly covered bowl or airtight container for up to 4 days.
  • Scaling the Recipe: Use the sliding scale on the recipe card to adjust servings up or down seamlessly.
  • Questions? Post in the comments section for clarifications and help anytime.

Find it online: https://cookingwithsarah.com/creamy-pumpkin-mousse-recipe/