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Cream Cheese Pumpkin Mousse Recipe

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4.8 from 107 reviews

This delightful Pumpkin Mousse is a creamy and airy dessert perfect for fall gatherings or any occasion that calls for a sweet pumpkin treat. Made with a smooth cream cheese base blended with pumpkin puree and warming spices, then folded with fluffy Cool Whip for a light texture, it’s an easy no-bake recipe that requires only chilling to set. Topped with extra whipped cream and a dusting of cinnamon or pumpkin pie spice, this mousse offers a flavorful and festive way to enjoy pumpkin flavors in a luscious, melt-in-your-mouth dessert.

Ingredients

Base Ingredients

  • 8 ounces cream cheese, softened
  • ¾ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup pumpkin puree

Whipped Topping

  • 8 ounces Cool Whip, thawed
  • Extra Cool Whip or whipped cream, for topping
  • Ground cinnamon or pumpkin pie spice, for garnish (optional)

Instructions

  1. Get prepped: Soften the cream cheese by leaving it at room temperature until smooth. Measure all your ingredients and ensure your Cool Whip is fully thawed to achieve the best texture. Prepare 6 to 8 small serving cups, glasses, or ramekins for easy portioning.
  2. Make the pumpkin base: In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese and granulated sugar until creamy and smooth. Add the vanilla extract, cinnamon, and pumpkin pie spice, mixing well to incorporate the spices evenly. Stir in the pumpkin puree until the mixture is smooth and homogenous.
  3. Fold in Cool Whip: Gently fold the thawed Cool Whip into the pumpkin mixture using a rubber spatula. Be careful to fold rather than mix vigorously to maintain the light, fluffy texture of the mousse.
  4. Assemble: Spoon or pipe the pumpkin mousse evenly into the prepared serving cups. Smooth the tops with the back of a spoon or spatula. Cover and refrigerate for at least 4 hours to allow the mousse to set and chill thoroughly.
  5. Garnish & serve: Before serving, top each mousse cup with a dollop of Cool Whip or freshly whipped cream. Finish by sprinkling a small amount of ground cinnamon or pumpkin pie spice on top for added flavor and decoration.

Notes

  • Ensure cream cheese is fully softened for a smooth mousse texture.
  • Do not overmix after adding Cool Whip to keep the mousse light and airy.
  • Chill for at least 4 hours or overnight for best flavor and firmness.
  • You can substitute whipped cream for Cool Whip if preferred.
  • This mousse is best served chilled and should be kept refrigerated until serving.

Find it online: https://oliviabakes.com/cream-cheese-pumpkin-mousse-recipe/