Pumpkin Chocolate Mousse Cake

Why You’ll Love This Recipe

I enjoy this cake because it offers a unique twist on classic fall desserts. The pumpkin adds moisture and flavor, while the chocolate brings depth and decadence. The mousse-like texture makes every bite smooth and satisfying. It’s also a versatile recipe—I can serve it chilled for a more mousse-forward dessert or warm for a comforting cake.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup pumpkin puree (canned or fresh)
4 oz dark chocolate (high-quality)
1 cup heavy cream
2 large eggs
3/4 cup granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt

Directions

I begin by preheating the oven to 350°F (175°C) and greasing an 8-inch round cake pan with butter and flour.
I melt the dark chocolate in a heatproof bowl set over simmering water until smooth and glossy.
In a separate bowl, I whip the heavy cream until soft peaks form, then set it aside.
In another bowl, I mix together the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, baking powder, and a pinch of salt until fully blended.
I gently fold the melted chocolate into the pumpkin mixture until combined.
Next, I carefully fold in the whipped cream to give the batter its mousse-like texture.
I pour the mixture into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool slightly before serving, or I refrigerate it overnight for an even richer flavor.

Servings and Timing

This recipe makes about 12 slices.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

Sometimes I add a teaspoon of espresso powder to enhance the chocolate flavor. I also enjoy sprinkling chopped walnuts or pecans into the batter for a bit of crunch. For a more decadent finish, I top the cake with a chocolate ganache or whipped cream before serving. If I want to lean into the pumpkin flavor, I add a little nutmeg or cloves along with the cinnamon.

Storage/Reheating

I store the cake in the refrigerator, covered, for up to 4 days. The flavor deepens as it chills, making it even better the next day. For longer storage, I freeze individual slices wrapped tightly in plastic and foil for up to 2 months. I let them thaw in the refrigerator overnight before serving.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, I sometimes use milk chocolate for a sweeter version, but I prefer dark chocolate for balance.

Do I need to peel fresh pumpkin for puree?

Yes, I cook and peel fresh pumpkin before blending it into a smooth puree.

Can I make this cake ahead of time?

Yes, I often bake it the day before since the flavors intensify after chilling overnight.

What’s the best way to melt the chocolate?

I like using a double boiler method, but I sometimes melt it in the microwave in short intervals.

Can I make this without eggs?

Yes, I substitute eggs with flax eggs or an egg replacer, though the texture changes slightly.

How do I keep the cake moist?

The pumpkin puree naturally keeps it moist, but I avoid overbaking to maintain its texture.

Can I use pumpkin pie filling instead of puree?

No, I use pure pumpkin puree since pumpkin pie filling has added sugar and spices.

What toppings go well with this cake?

I enjoy serving it with whipped cream, chocolate shavings, or a drizzle of caramel sauce.

Can I bake this in a springform pan?

Yes, I use a springform pan when I want cleaner slices and easier removal.

Is this cake more like mousse or cake?

It has the structure of a cake with the lightness of mousse, making it a hybrid of both.

Conclusion

I love making Pumpkin Chocolate Mousse Cake because it’s a dessert that feels both festive and indulgent. The rich chocolate and spiced pumpkin flavors complement each other beautifully, creating a cake that’s perfect for holidays, dinner parties, or whenever I want to treat myself to something special.