Pumpkin Mousse Caramel Cake


Does this pumpkin mousse caramel cake count as cream cheese cake? I don’t believe so as it definitely tastes more like mousse than anything and you may even serve it as an icebox cake. But be it as it may, I find this cake delicious, if you like pumpkin and caramel, this cake is for you. We will use a Biscoff cookie crust and these already give a nice crunchy and caramel flavor. The filling contains a lot of pumkin and then we are going to top if all off with additional caramel.


I’m not joking when I say that I am a huge fan of pumpkin in sweet stuff. If you would like a bit of inspiration, how about:

Vegan pumpkin cookies

Pumpkin waffles

Pumpkin roll

Vegan pumpkin buns in the shape of pumpkins

Pumpkin layer cake

Pumpkin combined with caramel is one of my favorite flavor combinations in fall. The good thing about this cake is that it is prepared in about 20min and can be made in advance. It freezes beautifully and also tastes better on day 2 after all the flavors marinated. Maybe this one is also for you?


Pumpkin Mousse Caramel Cake

Serves: One 20 cm/8inch ∅ springform
Prep Time: 20min Total Time: 20min plus chilling

This pumpkin mousse caramel cake has a biscoff cookie base and does not need the oven. The filling contains a lot of pumkin and cream cheese and extra caramel for the topping.


  • Cookie Crust
  • 85 grams of butter
  • 200 grams of caramel cookies (like from Lotus Biscoff)
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger

  • Filling
  • 240 grams of heavy cream( more if you want to decorate with it as well)
  • 230 grams of pumpkin puree
  • 400 grams of cream cheese
  • 70 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • Optional, if not served ice-cold: 15 grams of instant gelatine
  • Optional for decoration: caramel



For the cookie crust melt the butter and process the caramel cookies either in a food processor or break into small pieces by using a rolling pin and a sealed bag. Combined all ingredients for the crust and press into a 20cm/8inch springform. Use the bottom of a glass to press down tightly. Chill until ready to use.


For the filling beat the heavy cream in a separate bowl until stiff. Combine all remaining ingredients in a separate bowl and mix briefly. Slowly fold in the whipping cream into the mix and pour into the prepared springform. Chill for at least 4 hours or overnight. If you didn't use gelatine, you will need to serve this as an icebox cake. Transfer to the fridge 30minutes before serving if you are taking this route.


Pipe roses with additional whipping cream and/or sprinkle with melted caramel.


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