With its creamy texture, gingersnap crumble crust and layer of salted caramel, your Halloween or Thanksgiving guests will swoon over this heavenly pumpkin cheesecake mousse!
I love it for a few reasons. First, and most importantly, it’s shockingly delicious. Second, a little bit goes a long way, so I can serve them in dainty glasses away from the dinner table.
I like to serve them after I’ve told my guests to return to the “parlor” (the section of my studio apartment with the couch) after dinner is finished.
I just quickly fix a round of after-dinner cocktails, then pull these already prepared out of the fridge and serve on a little tray without having to clean and reset the dinner table for dessert.
I hope you love this pumpkin cheesecake mousse as much as I do!
Help Yourself to a Little More Cozy, Autumn Inspiration
- Pumpkin Spice Carrot Cupcakes
- Instant Pot Pumpkin Risotto with Caramelized Onions
- How to Create a Gorgeous Autumn Crudités
- Super Simple Mini-Pumpkin Pies
For more inspiration, subscribe to my newsletter follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Pumpkin Cheesecake Mousse
- food processor
- 2 large mixing bowls
- electric hand mixer
- pastry piping bag and tip
For the crumble crust:
- 1 cup gingersnap cookie crumbs
- 3 tbsp. butter – melted
- 1 tsp. sugar
- 1 tsp. cinnamon
For the mousse:
- 8 oz. cream cheese – whipped (or very soft)
- ½ cup brown sugar
- ½ cup white sugar
- 15 oz. can – pumpkin puree
- 1 tsp. vanilla extract – real – not imitation
- 1 tsp. pumpkin pie spice – or mix 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 ½ tsp. ground allspice and 1 ½ tsp. ground cloves
- 8 oz. heavy whipping cream
- 6 tbsp. salted caramel – I used Stonewall Kitchen Sea Salt Caramel Sauce for this dessert
- Crush gingersnaps in a food processor, or put them in a freezer bag and roll them with a rolling pin (or just smash them with your fist) till they’re crumbs. Add melted butter, sugar and cinnamon. Pulse to incorporate. Press the mixture into the bottom of whatever pretty glass you’re serving your mousse in. Pour the salted caramel to cover the top of the pressed crumbs in a thin layer and place in the fridge.
- In a large bowl, beat the cream cheese, brown sugar and sugar until creamy with an electric mixer. Add in pumpkin, vanilla and pumpkin spice. Beat until fully blended. In a separate bowl, whip the heavy cream until stiff peaks form. Mix the cream into the pumpkin mixture.
- Spoon into a pastry bag, and fill your glasses.
- You’ll want to serve these desserts within an hour of pouring them into glasses, so if you don’t want to be mixing pumpkin mousse right before your party, simply make it the day before and spoon it into an air tight plastic bag. Pipe it into your glasses a half hour to an hour or so before your guests arrive the next day.