Pumpkin Mousse Brownies Recipe

When I want to treat myself during the fall season, I make this decadent Pumpkin Mousse Brownies recipe. It is rich and chocolatey with a dense brownie layer and a light fluffy pumpkin mousse on top. With simple ingredients such as semi sweet chocolate chips, pumpkin puree and cream cheese, I can put together a dessert that my whole family enjoys. I love serving this for Thanksgiving dinner or any time when pumpkin season is here.

Pumpkin and chocolate together is hands down one of my favorite dessert flavor combinations. If you have been following me, you already know how much I love everything chocolate. From my chocolate mousse brownies made with cocoa powder, whipping cream and milk chocolate to my easy chocolate mousse recipe that we keep making on repeat because it is so indulgent. When I thought about pairing chocolate with pumpkin in this recipe, my kids approved it right away since they are just as excited about chocolate and pumpkin as I am.

For my recipe, I make a fudgy brownie base using butter, semi sweet chocolate chips, unsweetened cocoa powder, granulated sugar, eggs, salt and all purpose flour, and I bake it for only 20 minutes. Then comes the best part, the pumpkin mousse made with chilled pumpkin puree and cool whip, which creates a light creamy layer that tastes fantastic with the rich chocolate brownie. These Pumpkin Mousse Brownies are a perfect fall dessert and always get attention on the table. No matter when you serve them, they become the highlight of the meal whether it is a family Thanksgiving dinner or a simple midweek treat. I hope you give this a try.

Why you will love this recipe

• Rich chocolate base: I make a fudgy brownie layer with cocoa powder, semi sweet chocolate chips and butter, and it bakes into a rich chocolate base that is incredibly delicious.
• Light pumpkin mousse: The chilled pumpkin puree mixed with cool whip and pumpkin spice jello creates a light fluffy mousse that tastes smooth and creamy.
• Simple ingredients and easy steps: I use pantry staples such as sugar, eggs, flour and pumpkin puree so this dessert comes together quickly. It is easy enough for a midweek treat but still perfect for Thanksgiving.
• A fall dessert everyone loves: The mix of rich chocolate and pumpkin mousse is a flavor combination my kids and husband ask for often.

What you will need

Chocolate brownies:

• Unsalted butter: I melt the butter to help the brownie base stay rich and soft.
• Semi sweet chocolate chips: I use these chips to add a deep chocolate flavor to the brownies.
• Unsweetened cocoa powder: I mix in cocoa powder for an extra rich chocolate taste.
• Granulated sugar: I add sugar to balance the cocoa and create the right sweetness.
• Eggs: I whisk in the eggs to help the brownies set with a fudgy texture.
• Salt: I add a pinch of salt.
• All purpose flour: I stir in the flour so the brownies stay soft and dense.

Pumpkin mousse:

• Softened cream cheese: I beat the cream cheese until smooth so the mousse stays creamy.
• Powdered sugar: I mix in powdered sugar to sweeten the mousse.
• Chilled pumpkin puree: I use cold pumpkin puree to help the mousse stay thick and airy.
• Pumpkin spice jello pudding mix: I add the pudding mix for a pumpkin spice flavor.
• Cool Whip: I fold in cool whip to make the mousse light and fluffy.
• Orange food coloring: I add a tiny drop of orange coloring when I want a deeper pumpkin shade.

How to make

Preheat oven: I heat the oven to 350 degrees F and grease a 9×13-inch baking pan.

Melt the chocolate: I melt the butter and chocolate chips in a large glass bowl in the microwave for one minute, stopping at the halfway point to stir so it melts smoothly.

Add the sugar: I stir in the sugar and cocoa powder, then add the eggs one at a time so the batter stays smooth. I mix in the flour and salt gently until the white streaks are gone, and I stop there so the brownie stays fudgy.

Bake the brownies: I spread the brownie batter in the prepared pan and bake it for 20 to 24 minutes until it passes the toothpick test. I look for a toothpick that comes out mostly clean with a few fudgy crumbs because that keeps the brownies soft and rich.

Make the pumpkin mousse: While the brownies cool, I beat the powdered sugar, orange food coloring and cream cheese in a large bowl with a hand mixer until smooth and creamy. I add the pumpkin puree and mix again, then fold in the pumpkin spice jello mix and cool whip to create a light fluffy mousse.

Cool the brownies: Once the brownies are fully cool, I spread the pumpkin mousse over the top and place the pan in the fridge for about 2 hours so the layers can set.

Sprinkle and cut: I cut the chilled brownies into neat squares and add a small whipped cream rose on top of each one.

Serve: They look so pretty on a dessert plate and are always a hit when I serve them.

Expert tip

Cool brownie base for mousse

My advice for making the best Pumpkin Mousse Brownies Recipe is to let the brownie layer cool all the way before adding the pumpkin mousse. This simple step keeps the mousse thick and creamy so the layers set nicely and look beautiful when sliced. Do not skip it!

More tips to consider:

• When I need an extra quick dessert, I use already baked brownies from the store. This shortcut still gives me a rich base for the pumpkin mousse.
• Instead of the microwave, I place the chocolate bowl over a larger bowl of hot water to melt it slowly. This method keeps the chocolate smooth and prevents overheating.
• I set the cream cheese on the counter for about one hour so it softens. This helps the mousse mix easily and stay creamy.
• I use cold pumpkin puree because it creates a fluffier mousse.
• Use a box mix instead of the other ingredients to cut prep time. You can use any kind of brownie mix you like such as hazelnut brownie, which is incredibly delicious with this recipe.
• If you use brownie mix, use the temperature on the box. Some mixes bake at 350 degrees F and others may need more or less heat.

Recipe variations and add-ins:

• Chocolate chip swirl: I mix in 1/2 cup of mini chocolate chips into the brownie batter for extra chocolate in every slice. The chips stay soft and melt slightly under the pumpkin mousse.
• Nutty crunch: I fold in 1/2 cup of chopped pecans or walnuts into the brownie base.
• Maple pumpkin mousse: I add one tablespoon of maple syrup to the pumpkin mousse for a warm sweet flavor. This is my favorite during fall gatherings.
• Spiced brownie base: I add one teaspoon of cinnamon or a pinch of nutmeg into the brownie batter. The spices blend nicely with the pumpkin layer.
• Double chocolate brownies: I stir 2 tablespoons of cocoa powder into the batter for a deeper chocolate taste.

Serving suggestions

These Pumpkin Mousse Brownies are such a nice way to end a cozy fall dinner. I love serving them after my pumpkin pot roast because the rich chocolate base and light pumpkin mousse fit the season so well. A drizzle of my caramel sauce recipe on the plate is always a sweet touch, and I sometimes add a spoon of chocolate whipped cream for extra richness.

On nights when we have a family movie planned, I make a small dessert board with these brownies, a few air fryer pumpkin pies, and a batch of my chocolate truffles. It turns our movie night into a sweet little celebration, and the kids always enjoy choosing from the different treats.

How to store leftovers:

• Store: I keep leftover brownies in an airtight container in the refrigerator for about 5 days.
• Freeze: I freeze the brownies for up to 3 months. I let them cool completely, place the pieces on a baking pan and freeze them for one hour so the mousse firms up, then I move them to a freezer bag for long term storage.
• Thaw: When I am ready to serve them, I place the brownies in the refrigerator overnight so they thaw slowly and keep their creamy texture.
• Reheat: I do not reheat this dessert because the mousse will melt. I always serve these brownies chilled or at room temperature.

Frequently asked questions

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