Pumpkin Mousse with Brown Sugar Whipped Cream

Easy Pumpkin Mousse Recipe

This easy pumpkin mousse is a simple no-bake fall dessert that takes about 10 minutes to make, plus chilling time. It’s creamy, lightly sweet, and full of pumpkin spice flavor.

Made with pumpkin puree, cream cheese, and brown sugar whipped cream, this pumpkin mousse recipe is a lovely fall dessert for Thanksgiving or any autumn get-together.

Pumpkin Mousse Ingredients

Cinnamon Sugar Topping

How to Make Pumpkin Mousse

In a large bowl, beat the whipping cream with a hand mixer until stiff peaks form and the cream has roughly doubled in volume. Add 2 tablespoons of brown sugar and continue beating until light and fluffy. Cover and refrigerate until ready to use.

Note: Use a bowl that’s a little larger than you think you need. I tried to make a video for this recipe, but whipping the cream got much too messy in my smaller bowl. Next time, I’m definitely using a bigger one.

Make sure the cream cheese is softened to room temperature, then place it in a large bowl and beat with a mixer until smooth.

Add the pumpkin purée and the remaining brown sugar, then mix until well combined.

Add the pumpkin pie spice, vanilla extract, and half-and-half. Beat with a mixer until smooth and thoroughly combined.

Taste the pumpkin mousse and add a little more brown sugar if you prefer it sweeter. Beat again until the mixture is completely smooth.

Spoon the pumpkin mousse into four serving bowls. Cover and refrigerate for at least one hour before serving.

To Make the Cinnamon Sugar

Add 1 teaspoon of white granulated sugar and 1 teaspoon of ground cinnamon to a small bowl. Stir together until evenly combined.

To Serve the Pumpkin Mousse

Remove the chilled pumpkin mousse from the fridge, cover it with a large swirl of brown sugar whipped cream and sprinkle with cinnamon sugar.

This pumpkin mousse recipe doesn’t include a crust, so it can be served on its own or with gingersnap cookies on the side. I like serving the cookies with the mousse for dipping, especially when serving it to kids.

Easy Pumpkin Mousse with Brown Sugar Whipped Cream

An easy no-bake pumpkin mousse made with pumpkin puree, cream cheese, warm pumpkin spice, and brown sugar whipped cream. It takes about 10 minutes to prepare, then chills until ready to serve.

Print Recipe

Prep Time 10 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Ingredients

  

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For the pumpkin mousse:

• 1 pint heavy whipping cream
• 6 tablespoons brown sugar divided
• 1 15- ounce can pumpkin puree not pumpkin pie filling
• 1 8- ounce block cream cheese softened
• 2 tablespoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ⅓ cup half-and-half

For the cinnamon sugar:

• 1 teaspoon ground cinnamon
• 1 teaspoon white granulated sugar

Optional for serving:

• Gingersnap cookies

Instructions

 

• In a large bowl, beat the whipping cream with a hand mixer until stiff peaks form and the cream has roughly doubled in volume.
• Add 2 tablespoons of brown sugar and continue beating until light and fluffy. Cover and refrigerate until ready to use.
• In a separate large bowl, beat the softened cream cheese until smooth.
• Add the pumpkin puree and remaining brown sugar. Mix until well combined.
• Add the pumpkin pie spice, vanilla extract, and half-and-half. Beat until smooth.
• Taste and add a little more brown sugar if you prefer a sweeter mousse.
• Spoon the pumpkin mousse into four serving bowls. Cover and refrigerate for at least 1 hour.
• To make the cinnamon sugar, stir the cinnamon and white sugar together in a small bowl.
• Top each serving with brown sugar whipped cream and sprinkle with cinnamon sugar. Serve with gingersnap cookies if desired.

Notes

Pumpkin mousse can be made up to one day ahead. Store leftovers covered in the refrigerator for up to three days. Freezing is not recommended because the texture may change.

Storing Pumpkin Mousse

Pumpkin mousse can be made up to one day ahead and stored covered in the refrigerator. Leftovers will keep for up to three days. I don’t recommend freezing it because the texture can change once thawed.

Other Pumpkin Dessert Recipes to Try

Once summer ends, I am ready to start baking again. It’s starting to get quite cold, and I find the spices and warmth of the oven cozy. Pumpkin spice recipes are always so popular, so here are a couple of my other pumpkin dessert ideas.

Pumpkin Bread Pudding

Nostalgic bread pudding gets a fall update with the addition of pumpkin. Serve this pumpkin bread pudding as a dessert, or with milk for breakfast.

Pumpkin Pie Recipe

This is the from-scratch pumpkin pie recipe your grandmother’s generation made. I have been making this pie every year without any changes for decades. It’s a classic pumpkin pie recipe that’s best left just as it is.