Description
A decadent, no-bake autumn dessert featuring layers of spiced ginger snap cookies and a fluffy pumpkin cream cheese mousse. Chilled overnight for a cake-like texture.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 2 cups heavy whipping cream, chilled
- 2 packages ginger snap cookies
Instructions
- Beat softened cream cheese and powdered sugar until smooth.
- Stir in pumpkin purée, vanilla extract, and pumpkin pie spice until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture using a spatula.
- Line the bottom of a 9×13 inch pan with a layer of ginger snap cookies.
- Spread a layer of the pumpkin cream over the cookies.
- Repeat layering cookies and cream until finished, ending with a cream layer.
- Cover and refrigerate for 12 to 24 hours before slicing.