Individual Pumpkin Mascarpone Mousse Glasses

6 desserts
15 Minutes

I love individual desserts. They're just so cute! I wanted to make an individual fall dessert and found all the ingredients I needed during a Trader Joe's shopping trip. The ingredient list is pretty short; purred pumpkin, cinnamon cookies (you could try ginger cookies, if you prefer), mascarpone, powdered sugar, heavy whipping cream, powdered sugar, vanilla extract and pumpkin spice extract. Optionally, a dash of cinnamon too for garnish, but you likely already have that in your pantry. I love that this dessert requires no cooking. That's a darn good thing out here in Arizona where the highs are still in the triple digits.

Individual Pumpkin Mascarpone Mousse Glasses

Recipe details

  • 6 desserts
  • Prep time: 15 Minutes|Cook time: 0 Minutes|Total time: 15 Minutes


For the Whipped Cream layer

For the Pumpkin Mascarpone Mousse Layer

For the crunchy layer


Make the Whipped Cream

Add the ingredients for the whipped cream into a stand mixer fitted with a whisk attachment. Mix on medium-high speed until stiff peaks form (about 3-5 minutes). Be sure to scrape the sides and bottom of the bowl once or twice.
Measure out 1 cup of the whipped cream and set aside. Place the rest of the whipped cream into a piping bag or large bowl.

Make the Pumpkin Mascarpone Mousse

Place the ingredients for the mousse in the stand mixer. No need to clean the bowl between making the whipped cream and mousse layers.
Mix everything together on medium-high speed until creamy and thick (about 3 minutes). Be sure to scrape the sides and bottom of the bowl once or twice.
Place the mousse into a piping bag or bowl.

Assemble the Dessert Glass

The number of desserts that this recipe makes depends on the size of glasses you use. The recipe will yield 5-8 individual desserts.
Fill the bottom of each glass with 1-2 tbsps of crushed cinnamon cookies.
Pipe or spoon in a layer of the pumpkin mascarpone mousse.
Pipe or spoon in a layer of whipped cream.
Repeat steps 2-4, finishing on the whipped cream layer.
Dust the whipped cream layer with ground cinnamon.


  • If you'd prefer, you can assemble this dessert in a 9X9 glass dish rather than make individual glasses.
  • Don't over whip your whipped cream or you might end up with sweet butter.
  • Be sure to use canned pumpkin purre, not pumpkin pie filling. The later is too sweet and doesn't have the right consistency.

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