Pumpkin Mousse Cups with Gingersnap Crust

Name: Pumpkin Mousse Cups with Gingersnap Crust: A Delightful Treat!
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup gingersnap cookies, crushed; 4 tablespoons unsalted butter, melted; 1 cup pumpkin puree; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon pumpkin spice; 1/4 teaspoon salt

Posted on October 7, 2025

Dessert

Introduction to Pumpkin Mousse Cups with Gingersnap Crust

As the leaves turn and the air gets crisp, I find myself craving cozy desserts that warm the heart. That’s where these delightful Pumpkin Mousse Cups with Gingersnap Crust come in! They’re not just a treat; they’re a quick solution for busy days when you want to impress your loved ones without spending hours in the kitchen. With their creamy pumpkin filling and crunchy gingersnap base, these cups are a perfect blend of flavors that scream fall. Trust me, once you serve these, your family will be asking for seconds!

Why You’ll Love This Pumpkin Mousse Cups with Gingersnap Crust

These Pumpkin Mousse Cups with Gingersnap Crust are a dream come true for busy moms and professionals alike. They come together in just a few simple steps, making them a breeze to whip up. The combination of creamy pumpkin and crunchy gingersnap is not only delicious but also visually stunning. Plus, they can be made ahead of time, allowing you to enjoy more moments with your loved ones!

Ingredients for Pumpkin Mousse Cups with Gingersnap Crust

Gathering the right ingredients is the first step to creating these delightful Pumpkin Mousse Cups with Gingersnap Crust. Here’s what you’ll need:

Gingersnap cookies: These provide a crunchy, spiced base that perfectly complements the creamy pumpkin filling. You can also use graham crackers if gingersnaps aren’t available.
Unsalted butter: This helps bind the crushed cookies together, creating a rich and flavorful crust. If you’re looking for a lighter option, coconut oil works well too.
Pumpkin puree: The star of the show! Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

Heavy cream: Whipped to soft peaks, it adds a light and airy texture to the mousse. For a lighter version, consider using whipped topping.
Powdered sugar: This sweetens the mousse without adding graininess, ensuring a smooth finish. You can adjust the sweetness to your taste.
Vanilla extract: A splash of this adds depth and warmth to the flavor profile, enhancing the overall taste of the mousse.

Pumpkin spice: A blend of cinnamon, nutmeg, and ginger that brings the essence of fall into every bite. If you don’t have pumpkin spice, a mix of these spices works just as well.
Salt: Just a pinch helps balance the sweetness and enhances the flavors of the other ingredients.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Pumpkin Mousse Cups with Gingersnap Crust

Now that you have your ingredients ready, let’s dive into the fun part: making these Pumpkin Mousse Cups with Gingersnap Crust! Follow these simple steps, and you’ll have a delightful dessert that’s sure to impress.

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your gingersnap crust bakes evenly. If you skip this step, the crust might turn out soggy instead of crunchy. Trust me, a perfectly baked crust is the foundation of this delicious dessert!

Step 2: Prepare the Gingersnap Crust

In a mixing bowl, combine your crushed gingersnap cookies with melted butter. Stir until the mixture resembles wet sand. The texture is key here; it should hold together when pressed. If it’s too dry, add a bit more melted butter. This crust will provide a delightful crunch that pairs beautifully with the creamy mousse.

Step 3: Bake the Crust

Next, press the gingersnap mixture firmly into the bottom of your serving cups. Bake them in the preheated oven for about 10 minutes. This step helps set the crust, giving it that perfect crunch. Once baked, let them cool completely. This cooling time is essential, as it allows the crust to firm up even more.

Step 4: Whip the Cream

While the crust cools, it’s time to whip the heavy cream. Using a mixer, beat the cream until soft peaks form. This means the cream should hold its shape but still be smooth and creamy. Whipping the cream adds airiness to the mousse, making it light and fluffy. Don’t overbeat, or you’ll end up with butter!

Step 5: Combine Pumpkin Mixture

In another bowl, mix together the pumpkin puree, powdered sugar, vanilla extract, pumpkin spice, and salt. Stir until everything is well combined. Each ingredient plays a role: the pumpkin adds flavor, the sugar sweetens, and the spices bring warmth. This mixture is the heart of your mousse!

Step 6: Fold in Whipped Cream

Now, gently fold the whipped cream into the pumpkin mixture. Use a spatula and a gentle motion to combine them. This technique is crucial; it keeps the mousse light and airy. You want to see swirls of cream and pumpkin, not a uniform color. It’s like a beautiful sunset in your bowl!

Step 7: Assemble the Cups

Carefully pour the pumpkin mousse into your cooled gingersnap crusts. You can use a spoon or a piping bag for a neater presentation. Fill each cup to the top, but leave a little space for garnishing later. The contrast of the creamy mousse against the crunchy crust is simply irresistible!

Step 8: Chill Before Serving

Finally, place the assembled cups in the refrigerator for at least 2 hours. Chilling is essential as it allows the flavors to meld and the mousse to set. The result? A creamy, dreamy dessert that’s bursting with fall flavors. Trust me, the wait will be worth it!

Tips for Success

Use fresh, high-quality pumpkin puree for the best flavor.
Don’t skip the chilling time; it enhances the mousse’s texture.

For a fun twist, add a sprinkle of nutmeg on top before serving.
Make sure your whipped cream is cold for better volume.
Experiment with different cookie bases, like chocolate wafers, for variety.

Equipment Needed

Mixing bowls: A set of various sizes is handy. You can also use a large pot if needed.
Electric mixer: Ideal for whipping cream. A whisk works too, but it requires more elbow grease!
Measuring cups and spoons: Essential for accuracy. You can use a kitchen scale for precise measurements.

Serving cups: Any small cups or ramekins will do. Mason jars add a charming touch!

Variations of Pumpkin Mousse Cups with Gingersnap Crust

Chocolate Pumpkin Mousse: Add melted dark chocolate to the pumpkin mixture for a rich, decadent twist.
Maple Pumpkin Mousse: Substitute maple syrup for powdered sugar to infuse a warm, caramel-like flavor.

Vegan Version: Use coconut cream instead of heavy cream and maple syrup for sweetness, along with a vegan gingersnap cookie base.
Spiced Rum Pumpkin Mousse: Add a splash of spiced rum to the pumpkin mixture for an adult-friendly dessert.
Nutty Gingersnap Crust: Mix in finely chopped nuts, like pecans or walnuts, with the gingersnap crust for added texture and flavor.

Serving Suggestions for Pumpkin Mousse Cups with Gingersnap Crust

Pair with a warm cup of spiced chai or apple cider for a cozy fall vibe.
Top with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.
Serve alongside a light salad for a balanced meal.

Garnish with candied pecans for a delightful crunch.

FAQs about Pumpkin Mousse Cups with Gingersnap Crust

Can I make Pumpkin Mousse Cups with Gingersnap Crust ahead of time?

Absolutely! These cups can be made a day in advance. Just assemble them and store them in the refrigerator. This actually enhances the flavors, making them even more delicious!

What can I substitute for gingersnap cookies?

If gingersnap cookies aren’t your thing, graham crackers work beautifully too. You can even try chocolate wafers for a unique twist on the crust!

How long do the Pumpkin Mousse Cups last in the fridge?

These delightful cups can last up to three days in the refrigerator. Just make sure to cover them well to keep them fresh!

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sugar, which can alter the flavor and texture of your mousse.

Is this recipe suitable for a gluten-free diet?

Yes! Simply use gluten-free gingersnap cookies or any gluten-free cookie alternative for the crust. This way, everyone can enjoy these tasty Pumpkin Mousse Cups!

Final Thoughts

Creating these Pumpkin Mousse Cups with Gingersnap Crust is more than just making a dessert; it’s about crafting moments of joy and warmth. Each bite transports you to a cozy fall day, filled with laughter and love. The creamy pumpkin paired with the crunchy gingersnap crust is a delightful experience that brings smiles to the table. Whether you’re sharing them with family or enjoying a quiet moment to yourself, these cups are sure to become a cherished recipe in your home. So, roll up your sleeves and dive into this delicious adventure—you won’t regret it!