Pumpkin Mousse Cake Recipe | Light, Creamy & Perfectly Spiced

🎉 Introduction

When it comes to fall-inspired desserts, pumpkin is king. From pies and cheesecakes to bread and lattes, the warm and earthy flavor of pumpkin shines in countless ways. But if you’re looking for something a little more elegant, lighter than a pie, and truly unforgettable, then a Pumpkin Mousse Cake is the answer.

This dessert combines a moist pumpkin-spiced cake base with a silky, cloud-like pumpkin mousse layered on top. The contrast of textures makes every bite a delight—the dense, spiced cake anchors the dessert, while the mousse adds airiness and creaminess. Topped with whipped cream, chocolate shavings, or even a caramel drizzle, this cake is festive enough for holidays like Thanksgiving yet versatile enough for year-round indulgence.

Unlike traditional pumpkin desserts that can feel heavy, this pumpkin mousse cake delivers flavor without overwhelming richness. It’s ideal for ending a big dinner on a sweet but light note. Plus, it’s easier to prepare than it looks. With some pantry staples, a little pumpkin purée, and a good whipping technique, you’ll have a dessert that looks bakery-worthy but can be made right at home.

🧰 Equipment Needed

Here’s everything you’ll need to create this dreamy dessert:

• 9-inch springform pan (for easy release)
• Mixing bowls (large and medium)
• Hand mixer or stand mixer with whisk attachment
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Saucepan (for blooming gelatin)
• Fine mesh strainer (optional, for smoother mousse)
• Offset spatula (for even mousse spreading)

🛒 Ingredients

This recipe includes two layers: the spiced pumpkin cake base and the pumpkin mousse topping.

For the Pumpkin Cake Base:

• 1 ¼ cups (160 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• ½ cup (120 ml) neutral oil (canola or sunflower)
• 2 large eggs
• 1 cup (240 g) pumpkin purée
• 1 tsp vanilla extract

For the Pumpkin Mousse:

• 1 cup (240 g) pumpkin purée
• ½ cup (100 g) brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 packet (7 g) unflavored gelatin
• 3 tbsp cold water
• 2 cups (480 ml) heavy cream, chilled

Optional Garnishes:

• Whipped cream
• Caramel drizzle
• Chocolate curls or shavings
• Crushed pecans or walnuts

👩‍🍳 Directions

Step 1: Prepare the cake base

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch springform pan.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
4. In a large bowl, beat sugars, oil, and eggs until smooth. Stir in pumpkin purée and vanilla.
5. Gradually add the dry mixture into the wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cake cool completely in the pan.

Step 2: Make the pumpkin mousse

1. In a small saucepan, sprinkle gelatin over cold water. Let sit 5 minutes to bloom.
2. Heat gently until gelatin dissolves completely, then remove from heat.
3. In a medium bowl, whisk together pumpkin purée, brown sugar, spices, and vanilla until smooth. Stir in the dissolved gelatin.
4. In a chilled bowl, whip heavy cream to stiff peaks.
5. Fold whipped cream gently into the pumpkin mixture until fully combined and airy.

Step 3: Assemble the cake

1. Pour pumpkin mousse over cooled cake base in the springform pan.
2. Smooth the top with an offset spatula.
3. Chill in refrigerator for at least 4 hours, preferably overnight, to set.

Step 4: Serve

1. Release cake from the springform pan.
2. Garnish with whipped cream, caramel, chocolate curls, or nuts.
3. Slice and enjoy!

🍽️ Servings & Timing

• Servings: 10–12 slices
• Prep Time: 30 minutes
• Bake Time: 30 minutes
• Chilling Time: 4 hours (minimum)
• Total Time: About 5 hours (mostly chilling)

🧊 Storage & Reheating

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving.
• Reheating: Not applicable, as mousse cakes are best served cold.

🥄 Variations

• Pumpkin Spice Latte Mousse Cake: Add 2 tbsp espresso powder to the mousse for a coffee twist.
• Chocolate Pumpkin Mousse Cake: Add a thin layer of chocolate ganache over the cake base before adding the mousse.
• Nutty Pumpkin Mousse Cake: Fold in crushed pecans or walnuts into the mousse for extra crunch.
• No-Bake Version: Skip the cake layer and use a graham cracker or cookie crust instead.
• Gluten-Free: Replace the flour with a gluten-free baking blend.
• Mini Cakes: Make individual mousse cakes in small ramekins or dessert cups.

❓ 10 FAQs

1. Can I make this ahead of time?
   Yes, it’s even better when chilled overnight, making it a perfect make-ahead dessert.
2. Can I use canned pumpkin pie filling?
   No, use pure pumpkin purée to control the sweetness and spices.
3. Can I substitute agar-agar for gelatin?
   Yes, agar-agar can be used for a vegetarian version, but texture may vary.
4. Can I skip the mousse and just make the cake?
   Absolutely—the spiced pumpkin cake base is delicious on its own.
5. Can I use whipped topping instead of heavy cream?
   Yes, but real heavy cream gives a richer, fresher flavor.
6. Why is my mousse not setting?
   The gelatin may not have dissolved properly. Be sure to bloom and fully dissolve it.
7. Can I make it dairy-free?
   Yes, use coconut cream instead of heavy cream and vegan cream cheese for garnish if desired.
8. What toppings pair well?
   Caramel sauce, candied pecans, or even a dusting of cocoa powder.
9. Can I freeze slices individually?
   Yes, wrap each slice tightly and freeze for easy single-serve desserts.
10. How do I prevent cracks in the mousse?
    Make sure mousse is smoothed evenly before chilling, and don’t rush the chilling process.

🏁 Conclusion

This Pumpkin Mousse Cake is the perfect combination of light, creamy, and spiced indulgence. Unlike heavy pies or cheesecakes, this dessert feels elegant and refreshing while still capturing the cozy flavors of autumn. The spiced cake base adds structure, while the airy mousse on top melts in your mouth with every bite.

It’s versatile, make-ahead friendly, and guaranteed to impress guests. Whether you’re serving it at Thanksgiving, a dinner party, or simply as a special treat for yourself, this cake is destined to become a seasonal favorite.

So, gather your pumpkin purée, whip up some cream, and create this show-stopping Pumpkin Mousse Cake. One slice, and you’ll fall in love with pumpkin desserts all over again.

Adam

Pumpkin Mousse Cake Recipe | Light, Creamy & Perfectly Spiced

When it comes to fall-inspired desserts, pumpkin is king. From pies and cheesecakes to bread and lattes, the warm and earthy flavor of pumpkin shines in countless ways. But if you’re looking for something a little more elegant, lighter than a pie, and truly unforgettable, then a Pumpkin Mousse Cake is the answer. This dessert combines a moist pumpkin-spiced cake base with a silky, cloud-like pumpkin mousse layered on top. The contrast of textures makes every bite a delight—the dense, spiced cake anchors the dessert, while the mousse adds airiness and creaminess. Topped with whipped cream, chocolate shavings, or even a caramel drizzle, this cake is festive enough for holidays like Thanksgiving yet versatile enough for year-round indulgence. Unlike traditional pumpkin desserts that can feel heavy, this pumpkin mousse cake delivers flavor without overwhelming richness. It’s ideal for ending a big dinner on a sweet but light note. Plus, it’s easier to prepare than it looks. With some pantry staples, a little pumpkin purée, and a good whipping technique, you’ll have a dessert that looks bakery-worthy but can be made right at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Chilling Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

  

• This recipe includes two layers: the spiced pumpkin cake base and the pumpkin mousse topping.

For the Pumpkin Cake Base:

• 1 ¼ cups 160 g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup 100 g granulated sugar
• ½ cup 100 g brown sugar, packed
• ½ cup 120 ml neutral oil (canola or sunflower)
• 2 large eggs
• 1 cup 240 g pumpkin purée
• 1 tsp vanilla extract

For the Pumpkin Mousse:

• 1 cup 240 g pumpkin purée
• ½ cup 100 g brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 1 packet 7 g unflavored gelatin
• 3 tbsp cold water
• 2 cups 480 ml heavy cream, chilled

Optional Garnishes:

• Whipped cream
• Caramel drizzle
• Chocolate curls or shavings
• Crushed pecans or walnuts

Equipment

• Here’s everything you’ll need to create this dreamy dessert:
• 9-inch springform pan (for easy release)
• Mixing bowls (large and medium)
• Hand mixer or stand mixer with whisk attachment
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Saucepan (for blooming gelatin)
• Fine mesh strainer (optional, for smoother mousse)
• Offset spatula (for even mousse spreading)

Method

 

Step 1: Prepare the cake base

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9-inch springform pan.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
4. In a large bowl, beat sugars, oil, and eggs until smooth. Stir in pumpkin purée and vanilla.
5. Gradually add the dry mixture into the wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cake cool completely in the pan.

Step 2: Make the pumpkin mousse

1. In a small saucepan, sprinkle gelatin over cold water. Let sit 5 minutes to bloom.
2. Heat gently until gelatin dissolves completely, then remove from heat.
3. In a medium bowl, whisk together pumpkin purée, brown sugar, spices, and vanilla until smooth. Stir in the dissolved gelatin.
4. In a chilled bowl, whip heavy cream to stiff peaks.
5. Fold whipped cream gently into the pumpkin mixture until fully combined and airy.

Step 3: Assemble the cake

1. Pour pumpkin mousse over cooled cake base in the springform pan.
2. Smooth the top with an offset spatula.
3. Chill in refrigerator for at least 4 hours, preferably overnight, to set.

Step 4: Serve

1. Release cake from the springform pan.
2. Garnish with whipped cream, caramel, chocolate curls, or nuts.
3. Slice and enjoy!

Notes

🧊 Storage & Reheating

Refrigerator: Store covered for up to 4 days.

Freezer: Freeze for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving.

Reheating: Not applicable, as mousse cakes are best served cold.

🥄 Variations

Pumpkin Spice Latte Mousse Cake: Add 2 tbsp espresso powder to the mousse for a coffee twist.

Chocolate Pumpkin Mousse Cake: Add a thin layer of chocolate ganache over the cake base before adding the mousse.

Nutty Pumpkin Mousse Cake: Fold in crushed pecans or walnuts into the mousse for extra crunch.

No-Bake Version: Skip the cake layer and use a graham cracker or cookie crust instead.

Gluten-Free: Replace the flour with a gluten-free baking blend.

Mini Cakes: Make individual mousse cakes in small ramekins or dessert cups.

❓ 10 FAQs

Can I make this ahead of time?
Yes, it’s even better when chilled overnight, making it a perfect make-ahead dessert.

Can I use canned pumpkin pie filling?
No, use pure pumpkin purée to control the sweetness and spices.

Can I substitute agar-agar for gelatin?
Yes, agar-agar can be used for a vegetarian version, but texture may vary.

Can I skip the mousse and just make the cake?
Absolutely—the spiced pumpkin cake base is delicious on its own.

Can I use whipped topping instead of heavy cream?
Yes, but real heavy cream gives a richer, fresher flavor.

Why is my mousse not setting?
The gelatin may not have dissolved properly. Be sure to bloom and fully dissolve it.

Can I make it dairy-free?
Yes, use coconut cream instead of heavy cream and vegan cream cheese for garnish if desired.

What toppings pair well?
Caramel sauce, candied pecans, or even a dusting of cocoa powder.

Can I freeze slices individually?
Yes, wrap each slice tightly and freeze for easy single-serve desserts.

How do I prevent cracks in the mousse?
Make sure mousse is smoothed evenly before chilling, and don’t rush the chilling process.

🏁 Conclusion

This Pumpkin Mousse Cake is the perfect combination of light, creamy, and spiced indulgence. Unlike heavy pies or cheesecakes, this dessert feels elegant and refreshing while still capturing the cozy flavors of autumn. The spiced cake base adds structure, while the airy mousse on top melts in your mouth with every bite.

It’s versatile, make-ahead friendly, and guaranteed to impress guests. Whether you’re serving it at Thanksgiving, a dinner party, or simply as a special treat for yourself, this cake is destined to become a seasonal favorite.

So, gather your pumpkin purée, whip up some cream, and create this show-stopping Pumpkin Mousse Cake. One slice, and you’ll fall in love with pumpkin desserts all over again.