Pumpkin Spice Mousse Cake – decadent layers of pumpkin spice cake and a simple pumpkin mousse filling. A perfect fall dessert and a Thanksgiving must-have.
Pumpkin season is my favorite time of year. If you’re looking for more delicious pumpkin treats, you’re in the right place. Try these Iced Pumpkin Cookies, Pumpkin Crisp Pie, or Triple Chocolate Pumpkin Cake.
For more delicious gluten-free fall-inspired recipes, check these out: Gluten-Free Pumpkin Bread, Gluten-Free Sweet Potato Focaccia Bread, and 4-Ingredient Pumpkin Nutella Brownies.
It was a pleasure working with Pamela’s products and being inspired by their gorgeous baking mixes. All opinions expressed are my own.
I look forward to the fall weather, colors and well everything pumpkin spice. Pumpkin spice in bread, drinks, cookies and well, now cake. This Pumpkin Spice Mousse cake is just in time for the holidays. I love finding desserts for my Thanksgiving spreads that aren’t just pie. This Pumpkin Spice Mousse Cake has all the fall flavors of pumpkin, cinnamon, and nutmeg. The mousse filling pairs well with this decadent cake.
For this recipe, I used Pamela’s Spice Cake mix which is gluten-free and non-dairy. While we don’t have anyone at our Thanksgiving table this year that can’t have dairy, we do have our good friend Ella coming over and she can’t have gluten. I wanted to make a cake that would suit her needs and foodie dessert desires. This Pumpkin Spice Mousse Cake will be the perfect feature on our Thanksgiving table just for her (and me).
The first time I made this cake my kids, hubby, and friends that were visiting were my taste testers. They all knew it was gluten-free and were skeptical. After the first bite, they all raved. My friend loved that it wasn’t overly sweet. The cake was decadent but not overly rich. The mousse layers between the cake were a perfect match.
This Pumpkin Spice Mousse cake will take the pumpkin spice season by storm and I can guarantee it won’t stop there; this cake will be made here at Christmas as well.
While I love baking cakes and cookies for all my friends and family, I am not adverse in gluten-free baking. I am so excited to be able to make bread, cookies, cakes, frosting and even pancakes for them now in my home with the help of all of Pamela’s products. These are just a few things that you will love, especially those with a gluten allergy about their baking products ingredient list: certified gluten-free by GFC, wheat-free, no artificial additives, no hydrogenated oils or trans fats and no added sugar.
The holidays are a time for me when I get together with my closest friends and family, eat delicious food and create memories. I love making recipes like this Pumpkin Spice Mousse Cake that all can and will enjoy! Cheers to pumpkin spice and well, of course, everything nice. XOXO San
How do you make Pumpkin Spice Mousse Cake?
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Preheat oven to 350Ā°F. Spray 2 – 2 x 8 round pans with cooking oil, set aside.
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In a large mixing bowl beat together eggs, butter, and milk until well combined.
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Add spice cake mix and beat together for 2 minutes on medium speed. Pour batter into prepared pan.
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Bake until golden brown and a toothpick comes out clean about 24 to 30 minutes. Remove from oven and allow to completely cool on a cooling rack.
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Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved.
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Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
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Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
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Slice each round cake in half equally, making a total of 4 cake layers. Place one layer on a cake plate or the serving plate you will be using. Add 1/3 of the pumpkin spice mousse filling, you don’t need to be exact just eyeball it.
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Then add another cake layer. Repeat with another 1/3 of the pumpkin spice mousse filling and top with cake. Top with the remaining filling and top with the last cake.
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Beat heavy cream until it starts to look frothy. Then add in powdered sugar and vanilla while slowly beating. Whip the cream, sugar, and vanilla until you get a thick, light consistency to spread like an icing.
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Frost cake and set in the refrigerator for 2-4 hours, to allow the pumpkin spice mousse filling to set.
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Pumpkin Spice Mousse Cake
Ingredients
Pamela's Spice Cake
- 1 package Pamela's Spice Cake mix
- 1/2 cup butter melted
- 3 large eggs
- 1 cup milk
Pumpkin Mousse Filling
- .25 ounce envelope unflavored gelatin
- 1/4 cup cold water
- 15 ounce can pure pumpkin
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 cup chilled heavy cream
- 1/2 teaspoon pure vanilla extract
Whipped Frosting
- 1 pint heavy cream cold//chilled
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Spice Cake
- Preheat oven to 350Ā°F. Spray 2 - 2 x 8 round pans with cooking oil, set aside.
- In a large mixing bowl beat together eggs, butter, and milk until well combined.
- Add spice cake mix and beat together for 2 minutes on medium speed. Pour batter into prepared pan.
- Bake until golden brown and a toothpick comes out clean about 24 to 30 minutes. Remove from oven and allow to completely cool on a cooling rack.
Pumpkin Mousse Filling
- Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved.
- Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
- Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
- Slice each round cake in half equally, making a total of 4 cake layers. Place one layer on a cake plate or the serving plate you will be using. Add 1/3 of the pumpkin spice mousse filling, you don't need to be exact just eyeball it.
- Then add another cake layer. Repeat with another 1/3 of the pumpkin spice mousse filling and top with cake. Top with the remaining filling and top with the last cake.
Whipped Frosting
- Beat heavy cream until it starts to look frothy. Then add in powdered sugar and vanilla while slowly beating. Whip the cream, sugar, and vanilla until you get a thick, light consistency to spread like an icing.
- Frost cake and set in the refrigerator for 2-4 hours, to allow the pumpkin spice mousse filling to set.
- Slice, serve and devour.
Notes
this will be a new Thanksgiving favorite
We had an early Thanksgiving yesterday and I made this. This turned out really good! After a big turkey dinner, it was light, cool, and really tasty. The flavors were perfect – Fall spices, pumpkin, etc. and sweet but not too sweet. I made the cake layers the day before so on the day of, I only need to make the filling and whipped cream frosting which was very simple. Would definitely recommend this and will be making it again.
I’m so glad you enjoyed it!
Hello-I would like to make this cake ideally 2 days before Thanksgiving, will it last or will it become mushy? Thank you:)
I would make everything and then layer the cake that day. Would that work? While we had leftovers stored it in the fridge, and it was just fine, the cake was cut into individual slices, so I think that helped.
Thank you!
is the pumpkin mousse okay to make a couple days in advance?
Yes!