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Layered pumpkin mousse dessert in a glass topped with whipped cream and caramel drizzle, surrounded by pumpkins and cinnamon sticks for a fall setting.

Elegant Pumpkin Mousse Dessert with Whipped Cream & Caramel

Creamy, dreamy, and full of pumpkin spice flavor — this no-bake mousse is layered with whipped cream and caramel for an elegant fall dessert that’s light yet indulgent.
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Prep Time 20 minutes
Chill Time 30 minutes
Course Dessert
Cuisine American
Servings 6 glasses
Calories 320 kcal

Ingredients
  

For the Pumpkin Mousse:

  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp cloves
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 4 oz cream cheese softened
  • 2 tbsp powdered sugar

For the Layers & Topping:

  • 1 ½ cups whipped cream store-bought or homemade
  • ½ cup caramel sauce homemade or store-bought
  • Extra cinnamon for dusting

Instructions
 

  • Prepare the Pumpkin Base: In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Mix until smooth.
  • Make the Cream Mixture: In another bowl, beat cream cheese and powdered sugar until creamy. Add the pumpkin mixture and blend until fully combined.
  • Whip the Cream: In a clean bowl, whip the heavy cream until soft peaks form. Gently fold into the pumpkin mixture until light and fluffy.
  • Assemble the Dessert: Layer pumpkin mousse, whipped cream, and caramel sauce alternately in serving glasses. Repeat layers until full.
  • Top & Serve: Finish with whipped cream, a drizzle of caramel, and a light dusting of cinnamon. Chill for at least 30 minutes before serving.

Notes

Tips & Variations

Make It Ahead: Prepare the mousse a day early and chill; top just before serving.
Add Crunch: Crushed gingersnaps, graham crackers, or pecans add lovely texture.
Flavor Twist: Add espresso powder or maple syrup for an extra fall flair.
Dairy-Free Option: Use coconut cream and vegan caramel.
Extra Fancy: Serve in martini or wine glasses for an elevated presentation.

Storage

Refrigerator: Up to 3 days in covered glasses.
Freezer: Up to 1 month; thaw overnight in the fridge.
Tip: Add toppings right before serving for the best texture.
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