Pumpkin season is here and so are the delicious breads, cakes, and pies that come with it. However, if you’re looking for lighter pumpkin treat this fall, this Pumpkin Cheesecake Mousse is the answer!
8 ounce package of cream cheese, softened
1 cup pumpkin puree
¼ cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon ginger
2 cups whipped cream
6-8 ginger cookies, crushed (optional)
cinnamon or nutmeg
Whip together cream cheese and pumpkin puree. Add sugar to mixture and beat until sugar is fully incorporated. Blend vanilla, cinnamon, and ginger into cream cheese and pumpkin mixture. Slowly fold in whipped cream and refrigerate for about 1 hour.
Seal ginger cookies in a plastic bag and crush into large crumbs. Leftover crumbs can be crushed further to create a cookie dust topping. Place a layer of cookie crumbs on the bottom of each serving dish. Spoon pumpkin mixture on top of cookie layer and top with whipped cream and/or cinnamon, nutmeg, or ginger cookie dust.