Go Back
To make these delightful mousse cups, you need the following ingredients: - 1 cup heavy whipping cream - 1/2 cup canned pumpkin puree - 1/3 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 cup strong brewed coffee, cooled - 1 tablespoon gelatin powder - 3 tablespoons cold water These ingredients create a rich and fluffy mousse with a warm spice flavor. The heavy cream adds lightness, while the pumpkin brings a smooth texture. The coffee adds depth, and the spices give it that cozy fall taste. You can add a personal touch with these optional toppings: - Whipped cream for topping - Ground cinnamon for garnish - Mini chocolate chips (optional) Whipped cream adds richness. Ground cinnamon provides an extra touch of spice. Mini chocolate chips can add a fun crunch and sweetness. To prepare the mousse, gather these tools: - Medium mixing bowl - Small bowl for gelatin - Small saucepan - Electric mixer or whisk - Serving cups or glasses Using the right tools makes the process easier. A mixer helps whip the cream quickly, while clear glasses show off the lovely layers of your mousse. Start by blooming the gelatin. Take a small bowl and sprinkle 1 tablespoon of gelatin powder over 3 tablespoons of cold water. Let it sit for about 5 minutes. This helps the gelatin soften. Next, brew your coffee. You want 1/2 cup of strong coffee. Let it cool down before using. In a small saucepan, heat the bloomed gelatin and the cooled coffee together on low. Stir it gently until the gelatin dissolves completely. This mixture will add great flavor to your mousse. Now, take 1 cup of heavy whipping cream. In a medium mixing bowl, beat the cream with a mixer on medium speed. Keep mixing until you see soft peaks form. It should look fluffy. While mixing, slowly add 1/3 cup of powdered sugar. Continue to whip until you reach stiff peaks. Set this aside for later. In another bowl, mix together 1/2 cup of canned pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Stir these ingredients until they blend well. Once your coffee-gelatin mixture has cooled slightly, combine it with the pumpkin mixture. Gently fold them together to mix. Next, take your whipped cream and fold it into the pumpkin mixture. Be gentle here; you want to keep the air in the whipped cream. Mix until there are no white streaks left. This step is key for a light and fluffy mousse. Now, it’s time to assemble. Use small cups or glasses for serving. Spoon or pipe the mousse into these cups. Make sure you fill each cup evenly. Once filled, cover them with plastic wrap. Refrigerate the mousse cups for at least 2 hours. This time helps the mousse set properly. When you're ready to serve, add a dollop of whipped cream on top. Sprinkle some ground cinnamon for extra flavor. If you like, you can also add mini chocolate chips for a fun touch. Enjoy your delightful fall treat! To get the best texture for your mousse, start with cold tools. Chill your mixing bowl and beaters. This helps the cream whip faster and fluffier. Whip the cream until it forms stiff peaks. Be careful not to over-whip, or it will turn grainy. When mixing, fold gently to keep the air in. This makes the mousse light and airy. One common mistake is not letting the gelatin bloom. Always let it sit in cold water first. This step is key for the right texture. Another mistake is rushing the cooling process. If the coffee-gelatin mixture is too hot, it can ruin the mousse. Make sure to cool it slightly before mixing. Lastly, avoid mixing too hard. Gentle folding is crucial to keep the mousse fluffy. For a beautiful presentation, use clear glass cups. This lets the layers shine through. Add a dollop of whipped cream on top for a nice finish. Sprinkle ground cinnamon for an extra touch of flavor. You can also add mini chocolate chips for fun. For a rustic look, consider using a cinnamon stick as a stirrer. This adds charm and invites a cozy fall vibe. {{image_2}} You can make this mousse vegan by swapping a few ingredients. Use coconut cream instead of heavy cream. For the gelatin, replace it with agar-agar, which is plant-based. Use brewed coffee, but let it cool completely. Blend the pumpkin puree, vanilla, and pumpkin pie spice as usual. Mix the coconut cream until it’s fluffy, then fold it in. Agar-agar needs boiling, so heat it with your coffee. Then, pour it into the pumpkin mixture. Chill until it sets. This version is creamy and just as delicious. If you love chocolate, this variation adds rich flavor. Start by melting dark chocolate. You can use about ½ cup. Mix the melted chocolate into the pumpkin puree blend after combining the vanilla and spice. Follow the same steps for whipping the cream and adding gelatin. The chocolate adds depth to the pumpkin’s sweetness. Top it with chocolate shavings or mini chocolate chips for a fun touch. This mousse is perfect for chocolate lovers. Feel free to get creative with flavors! Try adding a splash of maple syrup for added sweetness. You can use chai spice instead of pumpkin pie spice for a different spice profile. If you want a fruity twist, mix in some pureed banana or apple. Each flavor adds a new twist, so don’t hesitate to experiment. These variations keep the mousse exciting and fun, perfect for any fall gathering. To keep your leftover mousse fresh, place it in an airtight container. Use a lid or plastic wrap to seal it well. This prevents air from getting in and keeps the mousse creamy. Store it in the fridge for the best taste. You can freeze mousse cups, but some care is key. First, make sure they are in a freezer-safe container. Leave some space at the top for expansion. Cover them tightly with plastic wrap or a lid. When ready to eat, thaw them in the fridge overnight. Avoid microwaving, as it can ruin the texture. In the fridge, your pumpkin spice mousse will last about three days. If you freeze it, it can last up to a month. However, for best taste and texture, enjoy it fresh within a week. Always check for any off smells or changes in texture before eating leftovers. Yes, you can use fresh pumpkin puree. It gives a fresher taste. Just cook and blend your pumpkin until smooth. Make sure it is thick, like canned puree. This will help your mousse set well. To make a non-dairy mousse, replace the heavy cream with coconut cream. Chill the can overnight for best results. Use almond milk instead of coffee for a lighter flavor. You can also use a non-dairy gelatin substitute like agar-agar. For a gelatin substitute, use agar-agar or carrageenan. Both work well to help the mousse set. Follow package instructions for the right amount. These substitutes are plant-based, great for vegans. Serve the mousse cups in clear glass dishes. This shows off the pretty layers. Top each cup with whipped cream, a sprinkle of cinnamon, and mini chocolate chips. You can also add a cinnamon stick as a stirrer for fun! In this post, we explored how to make delicious Pumpkin Spice Latte Mousse Cups. We covered the key ingredients, optional toppings, and tools needed. The step-by-step guide included tips for the perfect texture and common mistakes to avoid. You can even adapt this recipe with vegan or chocolate variations. Finally, I shared storage tips to keep your mousse fresh. This treat is easy to make and perfect for any season. Enjoy making these mousse cups and impress your friends!

Pumpkin Spice Latte Mousse Cups

Indulge in the festive flavors of fall with these Pumpkin Spice Latte Mousse Cups! This simple recipe combines creamy pumpkin puree, rich coffee, and fluffy whipped cream to create a delicious treat that's perfect for any occasion. Learn how to make these stunning mousse cups with just a few ingredients and impress your friends and family. Click to explore the full recipe and elevate your dessert game this season!
Print Recipe Pin Recipe

Ingredients
  

1 cup heavy whipping cream

1/2 cup canned pumpkin puree

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 cup strong brewed coffee, cooled

1 tablespoon gelatin powder

3 tablespoons cold water

Whipped cream for topping

Ground cinnamon for garnish

Mini chocolate chips (optional)

Instructions
 

In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes.

    Meanwhile, in a medium mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff peaks form. Set aside.

      In a separate bowl, combine the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until well combined.

        In a small saucepan over low heat, dissolve the bloomed gelatin in the cooled coffee, stirring until completely dissolved. Remove from heat and allow to cool slightly.

          Carefully fold the coffee-gelatin mixture into the pumpkin mixture until well combined. Then, gently fold in the whipped cream until no white streaks remain.

            Spoon or pipe the mousse into individual serving cups or glasses.

              Refrigerate for at least 2 hours to allow the mousse to set properly.

                Before serving, top each mousse cup with a dollop of whipped cream, a sprinkle of ground cinnamon, and mini chocolate chips if desired.

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 4

                    - Presentation Tips: Use clear glass cups to showcase the beautiful layers of the mousse, and consider adding a cinnamon stick as a stirrer for added visual appeal.