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Cream Cheese Pumpkin Mousse Recipe

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5 from 117 reviews

This Pumpkin Mousse is a light and creamy dessert perfect for pumpkin lovers. Combining the smooth richness of cream cheese with the warm spices of pumpkin pie spice and cinnamon, this mousse is folded gently with whipped topping to achieve a fluffy texture. Easy to prepare and ideal for serving chilled, it makes a delightful autumn or holiday treat.

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 to avoid lumps in the mousse.
  • Thaw Cool Whip completely for the best folding results and light texture.
  • The mousse requires chilling time for at least 4 hours to set properly.
  • You can use fresh whipped cream instead of Cool Whip for a more natural flavor.
  • For a stronger spice flavor, lightly toast the pumpkin pie spice before mixing.

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