Why You’ll Love This Recipe

Mini Pumpkin Mousse Cups deliver all the rich flavor of pumpkin pie in a lighter, airier format. They’re quick to prepare, require no baking, and can be made ahead of time for stress-free serving. Whether you top them with whipped cream, cookie crumbs, or a drizzle of caramel, they’re a beautiful and versatile dessert that’s ideal for fall gatherings, Thanksgiving, or just treating yourself to something sweet and seasonal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin puree (not pumpkin pie filling)
Heavy whipping cream
Cream cheese, softened
Powdered sugar
Brown sugar
Vanilla extract
Pumpkin pie spice
Optional: graham cracker crumbs or crushed gingersnaps (for layering or topping)
Optional: whipped cream and caramel sauce (for garnish)

Directions

In a mixing bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Mix until fully combined and creamy.
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.
If using cookie crumbs, layer a spoonful into the bottom of each mini serving cup or jar.
Pipe or spoon the pumpkin mousse into the cups over the crumb layer.
Chill for at least 2 hours before serving to set the mousse.
Before serving, top with whipped cream, a sprinkle of cookie crumbs, or a drizzle of caramel sauce if desired.

Servings and timing

This recipe makes approximately 6–8 mini cups.
Prep time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 15 minutes

Variations

Maple Pumpkin Mousse: Add a tablespoon of pure maple syrup to the pumpkin mixture for added depth.
Chocolate Crust Layer: Use crushed chocolate cookies instead of graham crackers for contrast.
Spiced Nut Topping: Add a sprinkle of chopped spiced pecans or walnuts for crunch.
Vegan Version: Use dairy-free cream cheese, coconut cream, and plant-based whipped topping.
Mini Pumpkin Cheesecake Mousse: Increase the cream cheese for a denser, cheesecake-like texture.
Pumpkin Mocha Cups: Add a pinch of instant coffee granules to the mousse for a coffee-flavored twist.

Storage/Reheating

Store covered in the refrigerator for up to 3 days.
Do not freeze, as the mousse texture may break down.
No reheating is needed—serve chilled straight from the fridge.

FAQs

Can I make these in advance?

Yes, they’re perfect for making the day before your event or meal.

Do I have to use cream cheese?

It adds richness and stability, but you can omit it for a lighter mousse.

Can I use whipped topping instead of fresh whipped cream?

Yes, a non-dairy whipped topping works well and saves time.

What’s the best way to serve them?

In mini cups, jars, or shot glasses for a pretty, portioned presentation.

How can I make them sweeter?

Adjust the powdered sugar to taste, or add a little maple syrup or honey.

Can I use pumpkin pie filling?

No, use pure pumpkin puree for best results and control over sweetness.

What spices are in pumpkin pie spice?

Typically cinnamon, nutmeg, ginger, allspice, and cloves.

How do I make it thicker?

Use more cream cheese or chill longer to help it set more firmly.

Can I double the recipe?

Yes, just scale up all ingredients and prepare more serving cups.

Are these freezer-friendly?

No, freezing is not recommended as it may affect the mousse texture.

Conclusion

Mini Pumpkin Mousse Cups are a no-fuss, no-bake dessert that’s full of autumn charm and rich, creamy flavor. Light and airy yet deeply satisfying, they’re a perfect make-ahead treat for any fall occasion. Whether you’re hosting a party or simply craving a seasonal indulgence, these mousse cups are a deliciously elegant way to celebrate pumpkin season.

Mini Pumpkin Mousse Cups

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Mini Chai-Spiced Blondies are chewy, buttery bite-sized bars infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. Perfectly spiced and soft, they’re a cozy fall treat ideal for sharing, gifting, or enjoying with tea or coffee.

Author: Laura
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 mini blondies
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
In a small bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
In a large bowl, mix melted butter and brown sugar until smooth.
Stir in egg and vanilla extract until fully combined.
Add dry ingredients to the wet mixture and stir just until combined.
Fold in white chocolate chips or nuts, if using.
Spoon batter into prepared muffin cups, filling each about 3/4 full.
Bake for 10–12 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake—blondies should remain soft and chewy in the center.
Use a chai spice blend if you prefer to skip measuring individual spices.
These pair wonderfully with hot tea or coffee for a cozy snack.
To freeze, wrap tightly and store in an airtight container for up to 2 months.

Nutrition

Serving Size: 1 mini blondie
Calories: 110
Sugar: 9g
Sodium: 55mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg