This Easy Pumpkin Cookie Mousse made with only a few simple ingredients, and it’s a breeze to make. Perfect Halloween dessert!Jump to Recipe
Hello everyone. Happy almost Friday!
Daisy-the-Witch Inviting You To Check Previous Recipes
First thing first. If you missed my previous post (Pumpkin Spice Brigadeiro), I encourage you to check it out. First of all, those Brigadeiros are scrumptious (And perfect for Halloween). Secondly, and most importantly, you missed Daisy! And as Daisy has a super busy schedule, that was the only one Halloween-themed post Daisy appeared in. So many good reasons to open it, too.
And if you won’t do that, Daisy-the-Witch might be frustrated with you. I mean, you’ve been warned, right? :)
Now, I am having quite a busy schedule these weeks, too. Besides my work and family life (Which don’t allow to focus on the blogging part as much as I would like to LOL), I still have four (4) other recipes to share with you. Since it’s only 10 days left until Halloween, there’s a lot of work for me. That being said, I am going to keep it sweet and short today. Well, I will try. Every time I say this, I end up with some of the longest posts ever haha.
I wanted to make a pumpkin dessert for Halloween. Originally, I was thinking of incorporating the licorice (Like a ribbon or layer). But I am not a HUGE fan of licorice (If you are, you can also check this Black Licorice Cocktail.) Besides, that idea required much more work and time.
Easy Pumpkin Cookie Mousse
So I end up creating this Easy Pumpkin Cookie Mousse. And I don’t regret it! It’s luscious, rich, and a breeze to make. It has a texture and flavour of a very soft pumpkin cheesecake. Probably it’s not 100 mousse because of its dense consistency, but it’s still quite light. Now, imaging the combination of cream cheese, pumpkin pure, spices, and cookie crumbs? So good.
Easy to Adjust!
Since we are not funs of overly sweet desserts, this one tasted perfectly for us. I opted for think chocolate espresso cookies (without filling), and luckily they weren’t too sweet as, for examples, Oreos. If you an Oreos enthusiast, they would work too. You might just need to slightly adjust your ingredients (By reducing the pumpkin pure) because of the cookie filling. Or you can lick the filling and use the cookies for the recipe – no judgement! :) Also, I still needed to add a small amount of powdered sugar. But might need to avoid it if you’re using very sweet cookies. Or if you like really sweet desserts, you can also use more confectioner’s sugar. The beauty of this dessert is that you can easily adjust it to you liking. But please be generous on spices – they are important.
You can serve this in individual glasses or in one small-medium trifle bowl. It should be enough for at least 4 generous servings or 6 small. I did not decorate it except for extra cookie crumbs on top, but you can do it as desired. The easiest solution would be turning it to a tombstone or a graveyard dessert.
I hope you like this Easy Pumpkin Cookie Mousse, and you will try it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
And stay tuned – more recipes (mostly savoury) are on their way.
Easy Pumpkin Cookie Mousse
This Easy Pumpkin Cookie Mousse made with only a few simple ingredients, and it’s a breeze to make. Perfect Halloween dessert!
about 1 and 1/2 cup plain cream cheese, room temperature
about 1 and 1/4 cup pure pumpkin pure, room temperature
about 4-5 dark chocolate cookies (~100 gr.) plus 1-2 extra cookies for garnish – see notes
2 tbsp. confectioner’s sugar – see notes
1 to 2 tbsp. of pumpkin pie spice (or the combination of cinnamon, ginger, nutmeg, allspice, and cardamom) – see notes
a small pinch of salt
- Place the cream cheese in a ball and beat with a hand mixer, over medium speed, for about 30 -40 seconds.
- Add the pumpkin pure, salt, and 1 tbsp. of pumpkin pie spice. continue beating for another 30 seconds or so until well incorporated.
- Try and adjust the taste by adding powdered sugar, more spices, and salt if necessary. Beat once again until combines.
- Crumble 4-5 cookies (using your hands or a rolling pin) and add them into the mouse. Combine to evenly spread with a spatula.
- Transfer to individual serving glasses or a trifle bowl. If desired, crumble another 1 or 2 cookies and sprinkle on top. Refrigerate for one hour and serve. If you planning to keep them refrigerated longer (The mousse would be perfectly fine for two days), just cover the top with plastic wrap. Enjoy!
- I used chocolate espresso cookies which weren’t too sweet. Choose cookies without filling, but the one with it (Such as Oreos) would work too. You might need to add a little bit less of pumpkin pure because the use of filled cookies. Also, the sweetness of store-bought cookies significantly vary, so you might need to adjust the sweetness (For instance adding less confectioner’s sugar if using Oreos or a bit more if using moderately sweet cookies.)
- This dessert is moderately sweet. I used not overly sweet cookies, and I added only 2 tbsp. of confectioner’s sugar. You can definitely play around adding less (or omitting completely) or more sweetness, as desired. And don’t forget about an extra pinch of salt (Despite the saltiness of cream cheese and salt added to cookies) – it helps to bond all the flavours together.
- Cardamom normally is not the part of pumpkin pie spice mix, but I suggest you adding a little pinch. It goes so well with pumpkin and cream cheese.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.