Easy Pumpkin Cheesecake Mousse Cups for Your Thanksgiving Table

Is there anything that says ‘holiday season’ more than the cozy, spiced scent of pumpkin wafting through your kitchen? I don’t think so. But let’s be real: between wrangling family and prepping the big feast, who has time for a complicated dessert? That’s where these dreamy Pumpkin Cheesecake Mousse Cups come in. They give you all the rich, creamy flavor of a classic pumpkin cheesecake without the stress of a water bath or a crumbly crust. Just spoon, swirl, and dive into pure, spiced bliss.

Why You’ll Love This

This recipe is your secret weapon for a stress-free Thanksgiving dessert. It comes together in about 20 minutes with no baking required, which is a total win when your oven is already working overtime. The texture is unbelievably light and airy, yet it still delivers that decadent, cheesecake-y satisfaction we all crave. Plus, serving them in individual cups means no fighting over the last slice. So good.

Ingredients You’ll Need

• 1 (8 oz) package cream cheese, softened: The rich, tangy base of our mousse.
• 1 cup canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling.
• 1/2 cup powdered sugar: Dissolves easily for a super smooth texture.
• 1/4 cup pure maple syrup: Adds a warm, natural sweetness.
• 1 teaspoon vanilla extract: A classic flavor enhancer.
• 1 teaspoon pumpkin pie spice: The essential cozy spice blend.
• 1 cup heavy cream, cold: This is what we whip for that fluffy, cloud-like texture.
• Graham cracker crumbs: For that classic cheesecake crunch on top.

Let’s Get Cooking Step by Step

1. In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and there are no lumps. This is the most important step for a silky mousse!
2. Add the pumpkin puree, powdered sugar, maple syrup, vanilla extract, and pumpkin pie spice to the bowl. Beat on medium speed until everything is perfectly combined and creamy. Scrape down the sides of the bowl to make sure you get it all.
3. In a separate, clean bowl, pour in the cold heavy cream. Whip it with your mixer on high speed until stiff peaks form. You’ll know it’s ready when the cream holds its shape and doesn’t drip off the beaters.
4. Now, gently fold the whipped cream into the pumpkin mixture. Use a spatula and a light hand, folding in a figure-eight motion until no white streaks remain. We want to keep all that airiness!
5. Spoon or pipe the mousse into small cups or glasses. Cover and chill them in the refrigerator for at least one hour to let the flavors meld and the texture set.
6. Right before serving, give them a generous sprinkle of graham cracker crumbs on top for that perfect little crunch.

Thanksgiving Dessert Ideas Using Pumpkin

If you’re looking for more Thanksgiving dessert ideas, pumpkin is your best friend. It’s so versatile! Beyond these mousse cups, you could stir it into a no-bake pie filling, swirl it into brownie batter, or even fold it into your morning oatmeal for a festive twist. For easy Thanksgiving desserts, it’s hard to beat the simplicity of pumpkin. It brings such a warm, familiar flavor to the table that just feels like the holidays.

Variations & Substitutions

This recipe is wonderfully flexible. For a dairy-free version, use your favorite plant-based cream cheese and chilled coconut cream instead of heavy cream. Honestly, if you’re out of pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, nutmeg, and a pinch of cloves. Want a different crunch? Swap the graham cracker crumbs for crushed ginger snaps, pecans, or even a crumbled shortbread cookie. And for a booze-free kick of grown-up flavor, a tiny splash of vanilla extract or even a bit of cold brew coffee works wonders.

Serving Ideas & Pairings

These little cups are perfect just as they are, but they also play well with others. They make a fantastic make-ahead option for your Thanksgiving appetizers and desserts lineup. Serve them alongside a plate of gingerbread cookies or a warm spiced apple cake for a dessert board that’ll really wow your guests. A hot cup of coffee or a cold glass of milk is the perfect partner to cut through the richness. For a truly stunning presentation, layer the mousse with the crumbs in a clear glass to create a parfait effect.

Storage & Reheating

These mousse cups need to be stored in the refrigerator. Keep them covered tightly with plastic wrap and they’ll stay fresh and delicious for up to 3 days. I don’t recommend freezing them, as the texture of the whipped cream can become a bit grainy and separate when thawed. Since there’s no baking involved, there’s no need to reheat! Just pull them from the fridge and serve them cold.

Frequently Asked Questions

• Can I make this pumpkin mousse ahead of time? Absolutely! This is one of the best make-ahead Thanksgiving desserts. You can assemble the cups completely (minus the final graham cracker sprinkle) up to a day in advance. Just add the crumbs right before serving so they stay nice and crunchy.
• My mousse is a little runny. What happened? This usually means your cream wasn’t quite cold enough when you whipped it, or you may have under-whipped it. Make sure your cream is straight from the fridge and whip it until those peaks are nice and stiff. Chilling the mousse for the full hour will also help it firm up perfectly.
• Is there a lighter version of this recipe? You can use Neufchâtel cheese instead of full-fat cream cheese for a slightly lighter option. For the sweetener, you could use all maple syrup, but know that the texture might be a touch less firm. It’ll still be delicious!