This Pumpkin Spice Cottage Cheese Mousse is rich, creamy, and full of warm fall flavor.
It’s a no-bake treat that’s surprisingly high in protein and comes together in minutes.
You won’t believe how smooth it gets, and the balance of sweet and spice is spot on.
It’s cozy, cool, and crazy satisfying.
Why I Love This Recipe
I made this mousse one chilly afternoon when I wanted a quick dessert but didn’t want to bake. I had a tub of cottage cheese in the fridge, a can of pumpkin puree, and boom—this happened. Now it’s my go-to when I want something sweet but not heavy. It’s high-protein, low sugar, and so creamy you’d never guess it starts with cottage cheese.
- No baking, no fuss
- Whips up in 5 minutes
- Packed with protein and flavor
- Great for fall cravings
- Easy to customize
What You’ll Need
- 1 cup full-fat cottage cheese
- ½ cup canned pumpkin puree (unsweetened)
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: whipped cream and cinnamon for topping
Pro Tips
- Use full-fat cottage cheese for the creamiest texture.
- Blend long enough—about 1–2 minutes—for ultra-smooth results.
- Chill the mousse for 30 minutes for a firmer texture.
- Taste and adjust sweetness before chilling.
- Add toppings just before serving for best presentation.
Tools You’ll Need
- High-speed blender or food processor
- Rubber spatula
- Measuring cups and spoons
- Serving bowl or ramekins
Substitutions and Variations
- Sweetener: Use honey, agave, or a low-calorie sweetener instead of maple syrup.
- Dairy-Free: Use plant-based cottage cheese (if available).
- Flavor Twist: Swap pumpkin pie spice with chai spice or cinnamon only.
- Topping Ideas: Crushed graham crackers, granola, or chopped nuts.
Make Ahead Tips
- You can make the mousse up to 2 days ahead and keep it in an airtight container in the fridge.
- Hold off on toppings until just before serving.
Pumpkin Spice Cottage Cheese Mousse Recipe
Makes: 2 servings
Time: 5 minutes prep + optional 30-minute chill
Step 1: Add Cottage Cheese to Blender
Place 1 cup full-fat cottage cheese into your high-speed blender.
Step 2: Add Pumpkin Puree
Add ½ cup canned pumpkin puree to the blender.
Step 3: Add Maple Syrup, Vanilla, and Spice
Add 2 tablespoons maple syrup, ½ teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and a pinch of salt.
Step 4: Blend Until Completely Smooth
Blend on high for 1–2 minutes until silky smooth. Scrape down the sides as needed.
Step 5: Serve and Top
Spoon the mousse into 2 small round bowls and top with whipped cream and a sprinkle of cinnamon.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Best served chilled. Don’t freeze—it can change the texture.
Why This Recipe Works (Quick Science)
Cottage cheese is naturally high in casein protein, which blends into a super creamy base when whipped. The pumpkin puree adds structure and flavor, and the maple syrup and spices round it all out. Blending breaks down the curds and transforms the texture completely.
Common Mistakes
- Using low-fat cottage cheese – it won’t get as creamy.
- Not blending long enough – you’ll taste curds if you stop too soon.
- Too much spice – stick to 1 teaspoon to avoid overpowering the mousse.
- Skipping the salt – a pinch helps bring out the sweetness and spices.
What to Serve With
- Ginger snaps or graham crackers on the side
- A hot chai latte or spiced herbal tea
- Toasted pecans or walnuts for crunch
- A drizzle of caramel if you’re feeling fancy
FAQ
Can I use Greek yogurt instead of cottage cheese?
You can, but the texture will be more tangy and less fluffy.
Is this recipe good for meal prep?
Yes! Make a batch and portion it into small jars for easy grab-and-go treats.
Can I double the recipe?
Absolutely—just make sure your blender is big enough.
Final Thoughts
If you love cozy fall flavors but want something light and creamy, this Pumpkin Spice Cottage Cheese Mousse is perfect. It’s fast, full of flavor, and feels like dessert without being too sweet. Try it out, then let me know how it went in the comments—I’d love to hear your twist on it!
