I’m absolutely in love with this easy no-bake pumpkin mousse. It’s a DREAM of a recipe: cool, creamy, and pumpkin-y. It’s fall in a cup! If you’re looking for a magical dessert that you’ll get you in the mood for pumpkin season, you’ve come to the right place.

It’s no secret that I love a no-bake recipe. You can either serve this mousse in 6 small mason jars (perfect to pack for a fall picnic!) or 4-5 small dessert cups for an elegant end to any cozy meal.

I used Biscoff cookies for this recipe but you could easily use gingersnap cookies or classic graham crackers if you prefer. There’s just something about Biscoff that goes perfectly with this pumpkin mousse!

I hope you love this recipe as much as I do. Honestly, I might have to make another batch this week. It’s that good!

No-Bake Pumpkin Mousse

Crust: 
1 cup Biscoff cookie crumbs
4 Tbsp butter, melted

Filling: 
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup pumpkin puree
1/3 cup granulated sugar
1 tsp cinnamon
1 tsp vanilla extract

Garnish:
Whipped cream
Cinnamon

1. Mix Biscoff cookie crumbs with melted butter. Spoon into the bottom of mason jars and gently press down. 
2. In a metal bowl, whip heavy whipping cream until stiff peaks form. Set aside. 
3. Beat cream cheese until smooth. Mix in pumpkin puree, sugar, cinnamon, and vanilla extract. Gently fold the whipped cream into the cream cheese mixture. Divided mixture evenly between mason jars. 
4. Chill for two hours in the fridge. Top with additional whipped cream and a dash of cinnamon before serving.

Happy no-baking,

Don’t forget to follow The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here. Get The Rose Table Cookbook here. Shop my merch here.