Mini Pumpkin Cheesecake Parfaits

I tend to be a bit of an introvert. But my surefire trick for breaking the ice and winning people over at a party is to always show up with a fabulous treat. And these little pumpkin mousse parfaits are an irresistibly delicious way to make friends at any event this fall!

A mini dessert that’s perfect for parties, these pumpkin parfaits pair a light and creamy pumpkin cheesecake mousse with the rich chocolate goodness of your favorite brownies. You can make them completely from scratch or pick up some brownies from the grocery store. Go classic or gluten free – either way, this indulgent treat is sure to be a hit!

Pumpkin Mousse Parfaits – Why You’ll Love Them!

• So delicious. If you haven’t tried the combo of chocolate and pumpkin together, it’s unexpected and unreal. Plus, that pumpkin mousse is just so light and decadent at the same time. And, if you just can’t get on board with the chocolate, I’ll give you some other “crust” options later on.
• Perfect for sharing. You don’t have to take my word for it. I brought them to Bunco night and they disappeared. My kids devoured them. And when I started passing them out at the neighborhood bus stop after school, I had people ringing my doorbell.
• Make them as easy as you like. Start with a box mix or even turn them into a no-bake dessert by picking up brownies from the bakery or grocery store. You can also make them gluten free, nut free, or egg free, depending on your brownie choice.

Recipe Ingredients

As fancy as it might seem, besides the brownies, you only need 6 additional ingredients! Here’s an overview of what you’ll need. Scroll down to the recipe card for the

• Heavy whipping cream: Make sure it is well-chilled.
• Powdered sugar: You’ll need some for the whipped cream, and some for the base of the pumpkin cheesecake mixture used to make the pumpkin mousse.
• Vanilla extract: Again, this will be divided between the whipped cream and pumpkin cheesecake mousse.
• Cream cheese: You can use regular or light (NOT fat free), and make sure it is softened to room temperature.
• Pumpkin puree: Canned or homemade, just not pumpkin pie filling.
• Pumpkin pie spice: Buy your favorite or mix up your own homemade pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves.
• Brownies: You’ll need about half a pan. As I mentioned earlier, you can use a box mix, bake your favorite recipe, or buy some from the grocery store. And regular or gluten free are both fine. Below, I will share some of my favorite brownie recipes if you need ideas.

What Kind of Brownies Can I Use?

Try one of my favorite gluten free brownie recipes, each of which adds a special flavor element.

• Classic Gluten Free Brownies are rich and fudgy.
• Flourless Nutella Cheesecake Swirl Brownies have that hazelnut flavor that is a perfect complement.
• Gluten Free Turtle Brownies add even more fall flavor with pecans and caramel.
• Flourless Ricotta Cheesecake Brownies have a little extra tangy goodness that pairs so nicely.

How to Make Pumpkin Mousse Parfaits

Just a few simple steps, and you are on your way to pumpkin mousse heaven. Let’s get started…

• Whip the cream. Whip the heavy cream, powdered sugar, and vanilla extract in a large bowl to form soft peaks. Remove about a quarter of the whipped cream, place it in a separate bowl, and store it in the refrigerator until you are ready to assemble the parfaits.
• Make the pumpkin cheesecake base. In another large bowl, blend the softened cream cheese, pumpkin puree, additional powdered sugar, pumpkin pie spice, and more vanilla extract until smooth.

• Make the pumpkin mousse. Fold a quarter of the remaining whipped cream into the pumpkin cheesecake mixture to lighten it. Then add the rest of the whipped cream remaining in the large bowl (NOT the portion reserved in the refrigerator) and fold in gently until no white streaks remain.

• Layer the parfaits. Cut the brownies into tiny squares. Press a cube or two (depending on the size and how many you have cut) into the bottom of twenty-four mini dessert cups or shot glasses. Spoon or pipe mousse into the cups or glasses. Using the reserved whipped cream, spoon or pipe a little dollop on top.

• Decorate and serve: Garnish with the extra brownie pieces, or use mini chocolate chips, chocolate shavings, or chocolate curls. Serve right away or keep them in the refrigerator for up to several hours until ready to serve.

Tips for Success

• Keep it cold for perfect whipped cream. Ensure your heavy cream is very cold. You can even place your bowl and beaters or mixer whisk attachment in the freezer for a few minutes before whipping the cream. 
• But soften the cream cheese. Be sure the cream cheese is at room temperature so that it blends nice and smooth and doesn’t leave little bits and chunks of cream cheese.
• Fold gently. The technique of folding is a way to combine ingredients without deflating a mixture that has had air whipped into it, such as whipped cream or egg whites. You do this by taking a spatula, turning it sideways and cutting down through the center of the mixture you are folding. When you get to the bottom of the bowl, flatten out the spatula and gently scoop from underneath to fold the mixture over on itself. Repeat until combined.
• Use tools for perfect piping: While you can just spoon the mousse into the cups, it’s a bit more elegant and actually easier to pipe it in using piping bags and a Wilton 1A star tip. However, if you fumble with piping bags, one of these dessert decorators makes it even easier.
• Serve at a party: These little disposable parfait cups are perfect to bring to a party because they are affordable and you don’t have to track them all down after the party and try to wash the teeny little crevices. If that’s not an issue, you can also use shot glasses.
• Make them bigger: If you prefer to make full-size desserts, you can use the pumpkin mousse to make 6-8 larger parfaits in glasses, bowls, or mini trifle dishes.
• Serve right away: For the best flavor and texture, you’ll want to make the mousse and assemble the parfaits the day you plan to serve them. Though you can keep them refrigerated for a day or two if you have extras. The mouse and whipped cream might deflate a bit.
• Or make ahead: You can make the brownies in advance, and even make the pumpkin cheesecake base. But I recommend making the whipped cream and folding it in to make the pumpkin mousse on the day you plan to serve them.