This Pumpkin Mousse Cake recipe creates an ideal treat for your fall dessert table. The lightly spiced cake layer pairs beautifully with the creamy pumpkin mousse, creating a delightful contrast of textures. Each bite offers the satisfying density of cake balanced with the smoothness of mousse.
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This pumpkin mousse cake is airy and smooth, offering a delightful alternative to denser desserts like pumpkin pie. Its light texture makes it an elegant, easy-to-enjoy treat, especially after a hearty meal.
Ingredients
This pumpkin mousse cake is made up of two delicious components:
- Spice cake layer
- Pumpkin mousse layer
Spice cake ingredients
- All-purpose flour - sift flour if necessary to remove lumps. This ensures a smooth cake batter.
- Baking powder, salt, ground cinnamon, ground ginger and ground nutmeg
- Eggs - bring eggs to room temperature before starting recipe
- Granulated sugar
- Milk - use whole milk brought to room temperature
- Oil - use pure vegetable or canola oil
See recipe card for quantities.
Pumpkin mousse ingredients
- Powdered gelatin - necessary for pumpkin mousse to set properly
- Water - use cold water
- Pumpkin puree - use pure pumpkin puree - not pumpkin pie filling
- Brown sugar - use light or dark brown sugar
- Ground cinnamon, ground ginger and ground nutmeg
- Milk - use whole milk or half and half
- Eggs - separate egg whites from egg yolks into two separate bowls
Instructions
Spice cake instructions
1 - Prepare an 9" round cake pan by lining with parchment paper or coating with baking spray
2 - Combine flour, salt, cinnamon, ginger, nutmeg and baking powder in a bowl. Set aside.
3 - Add sugar and eggs to a large bowl. Mix on medium speed for approximately 2 minutes until well combined.
4 - Add one-third of the flour mixture and mix on low speed until smooth. Scrape sides of bowl as needed.
5 - Add one-half of the milk and vegetable oil and mix until smooth. Scrape sides of bowl as needed.
6 - Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
7 - Pour cake batter into prepared pan. Bake for 30 – 35 minutes at 350℉, or until a toothpick inserted in the center of the cake comes out clean.
8 - Place pan on a wire rack and allow to cool completely. Remove cake from the pan and slice off the domed top.
Pumpkin mousse instructions
1 -Sprinkle powdered gelatin over cold water. Set aside and allow gelatin to set.
2 - Combine pumpkin puree, brown sugar, milk, egg yolks, cinnamon, ginger and nutmeg in a heat-proof bowl. Whisk well to combine.
3 - Fill a saucepan with 1" of water. Bring water to a simmer. Place bowl on top of the pan. Stir pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat the mixture until it reaches 170° F - 180° F (approximately 15 minutes).
4 - Add set gelatin to bowl and whisk until the gelatin is completely melted. Remove bowl from heat and set aside to cool (approximately ½ hour).
5 - Begin mixing egg whites using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until egg whites appear foamy. Continue mixing while slowly pouring in granulated sugar. Continue to mix until egg whites reach medium peaks.
6 - Gently fold egg whites into the cooled pumpkin mixture. Take care to not overmix and deflate the egg whites.
7 - Optional to add more moisture to cake: Make simple syrup - combine granulated sugar and water in a saucepan. Heat over medium-high heat, stirring occasionally, until the sugar has dissolved. Let syrup cool for 20 minutes. Then, using a pastry brush, apply simple syrup evenly over the spice cake layer in the springform pan.
8 - Pour mousse over cake in springform pan. Smooth top of mousse with an offset spatula. Gently tap pan on countertop to remove any air bubbles. Place pan in refrigerator until set (approximately 2 hours).
9 - Once the mousse has set, remove cake from refrigerator. Warm a knife by dipping it in hot water for about 30 seconds, then carefully run it around the inside edge of the pan to release the mousse. Gently remove cake from the pan and place it on a serving tray. Decorate as desired.
Decorations
The sky’s the limit when it comes to decorating the top of your pumpkin mousse cake! Consider one or more of these ideas:
- Crushed pecans, walnuts or pumpkin seeds - Roasted and lightly salted nuts or seeds add a bit of crunch and a rustic vibe.
- Whipped cream - Pipe swirls or dollops of sweetened whipped cream around the edge or in a pattern for a classic look.
- Cookies - Add some small gingerbread or sugar cookies to the top. This adds a crunch which complements the creamy pumpkin mousse
- Edible flowers - Flowers like marigolds or pansies add a pop of color that looks stunning on an autumn-themed cake
- Sugared cranberries - Adds a festive touch and a bit of tartness.
Equipment
Gather the following equipment to make this pumpkin mousse cake recipe:
- 9" round cake pan: the spice cake is baked in this pan
- 10" round springform pan: this allows for easy removal of the finished dessert
- Stand- or hand-mixer
- Bowls, measuring cups and spoons
- Saucepan
- Rubber spatula
Storage
Place cake in an airtight container and store in your refrigerator for up to 4 days. This cake does not freeze well.
More pumpkin dessert recipes
Love pumpkin desserts and want more ideas for your holiday dessert table? Check out these recipes:
📋 Recipe
Pumpkin Mousse Cake
Equipment
- 1 9" cake pan round pan
- 1 10" Springform pan
- Hand Mixer or
- Bowls, measuring cups and spoons
- 1 Saucepan
- 1 Rubber spatula
Ingredients
Cake batter
- 1 ½ Cups All Purpose Flour
- 1 ¼ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 Cups Granulated Sugar
- 2 Large Eggs Room Temperature
- ⅓ Cup Vegetable or Canola Oil
- ⅓ Cup Whole Milk Room Temperature
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ⅛ teaspoon Ground nutmeg
Pumpkin mousse
- 1 ½ Cups Pumpkin puree Do not use pumpkin pie filling
- ¾ Cup Light brown sugar
- 4 Large Egg yolks Save egg whites - you need these later in the recipe
- ½ Cup Whole milk
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
- 1 Tablespoon Powdered gelatin
- 3 Tablespoons Cold water For dissolving gelatin
- 4 Large Egg whites Preferably at room temperature - egg whites whip better at room temperature.
- ½ Cup Granulated sugar
Simple syrup (optional)
- ½ Cup Water
- ½ Cup Sugar
Instructions
Cake batter
- Preheat oven to 350 ℉
- Prepare a 9" round cake pan by lining with parchment paper or coating with baking spray
- Combine flour, salt, cinnamon, ginger, nutmeg and baking powder in a bowl. Set aside.
- Add sugar and eggs to a large bowl or the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for approximately 2 minutes. (note: a hand mixer may also be used)
- Add one-third of the flour mixture and mix on low speed until incorporated. Add one-half of the milk and vegetable oil and mix until incorporated. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
- Pour cake batter into prepared pan.
- Bake for 30 – 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place pan on a wire rack and allow to cool completely.
- Remove cake from the pan and slice off the domed top.
- Place cake in the middle of a 10" springform pan. Set aside for later use.
Pumpkin mousse
- Sprinkle powdered gelatin over cold water. Set aside and allow gelatin to set.
- Combine pumpkin puree, brown sugar, milk, egg yolks, cinnamon, ginger and nutmeg in a heat-proof bowl. Whisk well to combine.
- Fill a saucepan with 1" of water. Bring water to a simmer. Place bowl on top of the pan. Notes: 1) the bottom of the bowl should not touch the water, and 2) the water should not be boiling.
- Stir pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat mixture until it reaches 170° F - 180° F (approximately 15 minutes).
- Add set gelatin to bowl and whisk until the gelatin is completely melted.
- Remove bowl from heat and set aside to cool (approximately ½ hour).
- Place egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
- Gently fold egg whites into the cooled pumpkin mixture.
Simple Syrup (optional to add moisture to spice cake)
- Place granulated sugar and water in a saucepan. Heat over medium-high heat, stirring occasionally, until sugar is melted. Cool for 20 minutes.
- Using a pastry brush, spread simple syrup over cake layer in springform pan.
Assembly
- Pour pumpkin mousse over cake in springform pan. Smooth top of mousse with an offset spatula.
- Gently tap pan on countertop. This will release any air bubbles trapped from pouring mousse into pan.
- Place springform pan in refrigerator until set (approximately 2 hours).
- Warm up a knife by dipping it into hot water for 30 seconds. . Carefully run the knife around inside of pan to release mousse.
- Remove cake from pan and place on serving tray. Decorate as desired.
Kitty P. says
Yum yum! This cake looks so elegant, was easier to make than I would have thought. Looking forward to adding this to our Thanksgiving dessert spread.
dessertswithstephanie says
Kitty, thank you for the feedback! So pleased you enjoyed the pumpkin mousse cake.