Pumpkin Spice Mascarpone Mousse with Ginger Molasses Cookies

  • Prep Time: 30 minutes
  • Total Time: 1 hour 30 minutes


  • 3 eggs, whites and yolks separated
  • ½ cup sugar, divided
  • 8 ounce container of mascarpone cheese, at room temperature
  • 1 cup canned pumpkin (about 7 ounces)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1 cup whipping cream
  • 4 ginger molasses cookies, crumbled
  • cocoa powder for dusting


  1. Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
  2. Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly. Remove from heat and set aside to cool.
  3. Blend pumpkin puree, spices and mascarpone until combined well. Add to bowl of yolks and mix well.
  4. Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture a little at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.
  5. Whip cream until light and fluffy. Add whip cream to a pastry bag. Add pumpkin mascarpone mixture to another pastry bag.
  6. Crumble cookies into chunks. Place few crumbles to bottom of 6 glasses.
  7. Pipe a layer of whip cream over cookies, then a layer of pumpkin mixture, then another layer of cookies, then another layer of whip cream and pumpkin mixture. Garnish with a quarter piece of cookie and a dusting of cocoa powder.
  8. Place in the fridge to set for about 1 hour.
  9. Remove from the fridge a few minutes before serving.


  • Serving Size: 6-8 servings in medium/big glasses
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