Pumpkin Chocolate Mousse Cake

Last fall, we went on a little family trip to a pumpkin patch, and honestly, it was chaos and fun all at once because the kids were running in every direction and my youngest almost tripped over a pumpkin that was bigger than him and I thought for sure we were coming home with more mud than pumpkins but somehow we ended up with the sweetest batch

So later in the kitchen I tried baking with them, and of course, my first attempt turned out a little burnt, which made me laugh because isn’t that always the way when you’re excited to try something new and instead of tossing it I scraped off the edges and thought hey maybe this could still work and to my surprise it actually tasted pretty good

That’s how this pumpkin chocolate mousse cake came to life because I wanted something cozy and special for the family, and also a dessert that wouldn’t feel too heavy. Have you ever tried combining pumpkin with chocolate mousse? If you haven’t, then you’re in for a treat, and trust me, the flavors are like a little hug in cake form

Pumpkin Chocolate Mousse Cake

Pumpkin Chocolate Mousse Cake is a dreamy dessert that combines the earthy sweetness of pumpkin with the rich, smooth texture of chocolate mousse. Imagine layers of fluffy pumpkin sponge cake filled with silky chocolate mousse and topped with whipped cream. This cake isn’t just delicious—it feels like a celebration in every bite. It’s the perfect dessert for fall gatherings, birthdays, or even just a cozy night at home when you want something a little extra special.

What to Eat with Pumpkin Chocolate Mousse Cake?

This cake pairs beautifully with a warm drink. Hot cocoa, pumpkin spice latte, or even a cup of chamomile tea make a lovely match. If you’re serving it for a holiday meal, add some roasted nuts, caramel sauce, or a small scoop of vanilla ice cream on the side. Fresh fruit like berries or orange slices, can balance out the richness. It’s one of those desserts that feels complete on its own but can shine even brighter when served with something cozy and seasonal.

📝 Ingredients: Pumpkin Chocolate Mousse Cake

🎃 1 cup pumpkin puree (unsweetened)
🥣 1 ½ cups all-purpose flour
🍚 1 cup granulated sugar
🍯 ½ cup brown sugar, packed
🛢️ ½ cup vegetable oil
🥚 3 large eggs
🌿 1 teaspoon vanilla extract
⬆️ 1 teaspoon baking powder
🧪 ½ teaspoon baking soda
🥄 1 teaspoon ground cinnamon
🌰 ½ teaspoon ground nutmeg
🧂 ½ teaspoon salt

🍫 For the chocolate mousse layer:
🥛 1 ½ cups heavy whipping cream
🍫 1 ½ cups semi-sweet chocolate chips
🧈 2 tablespoons butter

🍰 For the topping:
🥛 1 cup whipped cream
🍫 Grated chocolate or cocoa powder (optional)

👩‍🍳 How To Make Pumpkin Chocolate Mousse Cake?

1️⃣ 🔥 Preheat oven to 350°F (175°C) and grease 🧈 a 9-inch round cake pan.
2️⃣ 🥣 In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3️⃣ 🎃 In another bowl, whisk pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla until smooth.
4️⃣ ➕ Slowly add the wet mix to the dry mix and stir until there are no lumps.
5️⃣ 🍰 Pour batter into the pan and bake 30–35 minutes ⏱️, until a toothpick comes out clean. Let the cake cool completely ❄️.

👉 Make the mousse:
6️⃣ 🍫 Melt chocolate chips + butter together (use microwave or double boiler). Let it cool a little.
7️⃣ 🥛 Whip heavy cream until stiff peaks form.
8️⃣ 🌬️ Gently fold whipped cream into the melted chocolate to make a fluffy mousse.
9️⃣ 🍫 Spread mousse evenly over the cooled cake.

👉 Add topping:
🔟 🥛 Spoon whipped cream on top and smooth it out.
1️⃣1️⃣ 🍫 Sprinkle with grated chocolate or cocoa powder.
1️⃣2️⃣ ❄️ Chill cake in fridge for at least 2 hours before slicing and serving.

Kitchen Equipment Needed

• 9-inch round cake pan
• Large mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Heat-safe bowl for melting chocolate
• Hand mixer or stand mixer (for whipping cream)
• Refrigerator space to chill the cake

How to Store Leftovers?

If you have leftover Pumpkin Chocolate Mousse Cake, keep it in the refrigerator. Place the slices in an airtight container or cover the whole cake with plastic wrap to prevent it from drying out. It will stay fresh for up to 3–4 days. You can also freeze individual slices by wrapping them in parchment paper and sealing them in a freezer bag. Thaw them in the fridge overnight before serving.

Notes

• Make sure the cake is completely cooled before adding the mousse layer. A warm cake will melt the mousse and ruin the texture.
• If you want a stronger pumpkin spice flavor, add a pinch of ginger or cloves to the batter.
• For a lighter topping, try dusting with powdered sugar instead of whipped cream.
• You can bake the pumpkin cake a day ahead and assemble it the next day for easier prep.

FAQ

Can I use canned pumpkin puree?

Yes! Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which already has sugar and spices added.

Can I make this cake gluten-free?

Absolutely. Swap the all-purpose flour for a gluten-free flour blend. Check that your baking powder is gluten-free too.

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate will give a deeper, slightly bitter flavor. It balances well with the sweetness of the pumpkin cake.

Do I need a springform pan for this recipe?

No, a simple round cake pan works fine. But if you have a springform pan, it makes it easier to remove the cake cleanly after chilling.

How long should I chill the cake before serving?

At least 2 hours. Overnight chilling is even better because the mousse sets more firmly, and the flavors blend together beautifully.

Can I make this cake ahead of time?

Yes, you can prepare it a day or two before serving. Just keep it in the refrigerator and add the whipped topping right before serving for the freshest look.

What drinks go well with this cake?

Hot chocolate, spiced chai, or coffee pair wonderfully. For kids, warm apple cider is a fun option.

Can I use milk chocolate for the mousse?

You can, but the mousse will be much sweeter. If you love sweet desserts, go ahead. Otherwise, stick with semi-sweet or dark chocolate for balance.

Conclusion

Pumpkin Chocolate Mousse Cake is the perfect blend of cozy pumpkin spice and rich, creamy chocolate. It’s festive, fun, and not too difficult to make, even if you’re new to baking. With its light mousse and moist cake, it’s sure to impress your family and friends. Try this recipe for your next holiday or family dinner, and don’t forget to enjoy it with your favorite warm drink. If you loved this recipe, please share it with your friends and family. And be sure to subscribe to the blog so you never miss another sweet treat.