If you’re hunting for a cozy, luscious dessert that screams fall flavors but takes hardly any time to whip up, you’re about to fall head over heels for this Pumpkin Mousse Recipe with Cream Cheese Recipe. It’s one of those treats that feels fancy enough for guests but is so simple that you can mix it together after a long day. Trust me, this pumpkin mousse is smooth, creamy, and just sweet enough to become a seasonal favorite — I’m excited to share how you can make it at home!

❤️

Why You’ll Love This Recipe

Ultra-Creamy Texture: The combination of cream cheese and whipped cream creates a mousse that’s silky smooth and incredibly light.
Fast & Fuss-Free: You can have this pumpkin mousse ready in just 15 minutes — no baking required, which is perfect when time is tight.
Customizable Toppings: From chocolate chips to candied pecans, you get to choose what garnishes you love for added crunch and flavor.
Perfect Seasonal Twist: It’s a stunning fall dessert that feels traditional yet fresh, perfect for holiday dinners or casual get-togethers.

The image shows three clear glasses filled with three layers: the bottom and middle layers are a smooth, light orange pumpkin mousse, topped with a layer of white whipped cream sprinkled with small dark chocolate chips. A woman's hand is holding a silver spoon above the closest glass, scooping a mix of the mousse and whipped cream with chocolate chips on top. The background is a clean white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Mousse, Pumpkin Mousse with Cream Cheese, fall dessert ideas, quick pumpkin dessert, easy pumpkin mousse

Ingredients You’ll Need

Each ingredient in this Pumpkin Mousse Recipe with Cream Cheese Recipe contributes to its signature balance of tangy, sweet, and spicy flavors. Using pure pumpkin puree and the right pumpkin pie spice blend really makes the difference, so I always recommend fresh, good-quality ingredients.

Flat lay of a block of softened cream cheese on a simple white ceramic plate, a small white bowl filled with light brown sugar, a small white bowl containing vibrant orange pumpkin puree, a small white bowl with fine white sugar, a small white bowl holding golden candied pecans, a small white bowl with dark chocolate chips, a small white bowl with warm brown pumpkin pie spice, a small white bowl with reddish-brown ground cinnamon, a small white bowl filled with thick, freshly whipped cream, and two whole brown eggs arranged symmetrically around the ingredients, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Mousse, Pumpkin Mousse with Cream Cheese, fall dessert ideas, quick pumpkin dessert, easy pumpkin mousse

Cream Cheese: Softened is key here — helps it blend smoothly without lumps.
Brown Sugar: Adds a deep, molasses-y sweetness that pairs perfectly with pumpkin.
Pumpkin Pie Spice: The essential blend of warming spices to give it that iconic fall flavor.
Pure Pumpkin Puree: Make sure you get 100% pumpkin, not pie filling, for the best texture and taste.
Whipping Cream: This gives the mousse its light, fluffy structure — whipping it to stiff peaks is a must.
White Sugar: To sweeten the whipped cream without overpowering the pumpkin flavor.
Vanilla: A subtle hint that rounds out all the spices and sweetness.
Chocolate Chips: Optional but totally delicious for a bit of melty richness on top.
Cinnamon: Great for sprinkling on for extra warmth and aroma.
Candied Pecans: Add delightful crunch and a touch of caramelized sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Pumpkin Mousse Recipe with Cream Cheese Recipe is so easy to play around with — it’s always fun to add your own twist depending on what you have on hand or your dietary needs.

Dairy-Free Version: I once swapped cream cheese for a vegan alternative and used coconut cream instead of whipping cream — it turned out surprisingly great and still fluffy!
Spice it Up: If you like it a little bolder, add a pinch of cloves or nutmeg to the pumpkin pie spice mix for extra warmth.
Sweetness Level: Feel free to reduce the sugars if you prefer your desserts less sweet — you’ll still get plenty of fall flavor.
Nut-Free: Skip the candied pecans and sprinkle with toasted pumpkin seeds for a crunchy twist everyone can enjoy.

How to Make Pumpkin Mousse Recipe with Cream Cheese Recipe

Step 1: Whip up the Pumpkin Cheesecake Base

Start by softening your cream cheese — I usually leave it out at room temperature for about 30 minutes, which makes mixing a breeze. In a medium bowl, beat together the cream cheese, brown sugar, and pumpkin pie spice until the mixture is really light and fluffy. This step is crucial because it sets that lovely creamy texture you want in your mousse. When I first tried skipping this, the texture felt dense and less airy, so don’t rush it!

Step 2: Add Pumpkin Puree

Next, add the pumpkin puree and blend everything until just combined — don’t overmix here or you risk losing some of that fluffy texture. If your pumpkin puree is a bit watery (sometimes happens when buying canned pumpkin), I recommend draining a little liquid to keep the mousse from becoming too loose.

Step 3: Whip the Cream Topping

In a separate bowl, whip the whipping cream, white sugar, and vanilla until stiff peaks form. This takes a few minutes with a hand or stand mixer, but it’s worth it — stiff peaks mean your mousse will hold beautifully when served. I discovered this trick when I realized my mousse was too runny; proper whipped cream really makes the difference.

Step 4: Fold to Perfection

Gently fold about three-quarters of the whipped cream into the pumpkin cheesecake mixture. Folding, not stirring, keeps the airiness intact. You’ll notice the mousse becoming lighter and creamier right before your eyes — it’s quite satisfying to see! Then, spoon the mousse into your serving cups or bowls.

Step 5: Finish with Toppings

Top each serving with the remaining whipped cream and sprinkle with your favorite garnishes — I’m a sucker for a few chocolate chips and candied pecans, but cinnamon dusted on top also adds a lovely touch. This last step makes your pumpkin mousse look like it came straight out of a fancy bakery!

👨‍🍳

Pro Tips for Making Pumpkin Mousse Recipe with Cream Cheese Recipe

Room Temperature Ingredients: Always soften your cream cheese fully — cold cream cheese leads to lumps that are tough to whisk out.
Whip Cream Patience: Don’t rush whipping the cream; stiff peaks are key to lightness and keeping your mousse stable.
Gentle Folding: Use a spatula and fold carefully to avoid deflating your mousse — slow and steady wins the fluff.
Topping Timing: Add toppings just before serving to keep nuts crunchy and chocolate chips from melting too soon.

How to Serve Pumpkin Mousse Recipe with Cream Cheese Recipe

The image shows three clear glasses filled with smooth, light orange pumpkin mousse, each with visible soft swirls and layers inside. The mousse is topped with a dollop of white whipped cream and sprinkled with small dark chocolate chips. One glass is in the front and centered, with two others slightly blurred in the background. Around the glasses are scattered chocolate chips and a small jar tipped over spilling brown cinnamon powder. To the right, there is a white bowl filled with light brown sugar on a bright orange cloth with white check patterns. The setting rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Mousse, Pumpkin Mousse with Cream Cheese, fall dessert ideas, quick pumpkin dessert, easy pumpkin mousse

Garnishes

I love to keep it simple but elegant when serving this pumpkin mousse. A sprinkle of cinnamon or a few chocolate chips always win big. Candied pecans bring a lovely crunch and a caramelized sweetness that contrasts so nicely with the mousse’s creamy texture. Sometimes I even toast the pecans lightly at home for extra depth. Fresh mint leaves or a small drizzle of honey can also add a pretty finishing touch for guests.

Side Dishes

This dessert pairs beautifully with warm spiced drinks like chai or mulled apple cider. For a full meal, I often serve it after a savory autumn dinner—think roasted vegetables, hearty soup, or a turkey main course. The mousse’s lightness is such a nice contrast to heavier dishes.

Creative Ways to Present

For holidays or special celebrations, I’ve served this pumpkin mousse layered in clear glass jars with crushed ginger snaps or gingersnap crumbs on the bottom to add texture and a festive touch. You can also pipe the mousse into pretty dessert glasses with a star tip for a fancy swirl. If you’re feeling extra, a drizzle of caramel sauce makes it irresistible!

Make Ahead and Storage

Storing Leftovers

This pumpkin mousse stays fresh in the fridge covered tightly with plastic wrap or stored in airtight containers for up to 3 days. I usually separate the toppings if I’ve added nuts or chocolate and add those fresh before serving leftovers, so they don’t get soggy.

Freezing

I don’t typically freeze this mousse because the texture can change when thawed, sometimes becoming grainy or watery. But if you’re in a pinch, freezing it in small airtight containers might work; just thaw it slowly in the fridge overnight and stir gently before serving.

Reheating

This is best served chilled, so I don’t recommend reheating. Let leftovers come to room temperature for a few minutes before serving if the fridge chill feels too cold. A quick stir can help restore some creaminess if it has firmed up too much.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling already contains spices and sweeteners, which could throw off the balance of flavors and sweetness in your mousse. Pure pumpkin gives you control over seasoning and ensures the smoothest texture.
How long should I whip the cream for the mousse?

Whip the cream until you see stiff peaks forming—when you lift your whisk or beaters, the peaks should hold their shape without drooping. This usually takes around 3-5 minutes with an electric mixer. Over-whipping can make it grainy, so keep an eye on the texture.
Can I make this mousse ahead of time?

Yes! You can prepare this pumpkin mousse up to a day in advance and keep it covered in the refrigerator. Just wait to add whipped cream toppings or garnishes until right before serving to keep everything fresh and pretty.
Is this recipe suitable for a gluten-free diet?

Absolutely! The mousse itself contains no gluten. Just be mindful of your toppings; stick to gluten-free chocolate chips and nuts, and avoid any cookie crumbs unless they’re labeled gluten-free.
What can I use if I don’t have pumpkin pie spice?

No worries! You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in the right proportions. I usually mix 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves as a quick substitute.

Final Thoughts

This Pumpkin Mousse Recipe with Cream Cheese Recipe has become my go-to whenever I want a dessert that’s impressive without being complicated. It’s creamy, lightly spiced, and just sweet enough to put a smile on everyone’s face. I honestly think this easy dessert deserves a spot at your autumn table, whether it’s a casual family night or a festive gathering. Give it a try — I bet you’ll love it as much as my family does!