This Pumpkin Chocolate Mousse Cake is a stunning 4-layer dessert with chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse, and salted caramel mousse! Finished with a layer of shiny chocolate ganache and whipped cream, it’s a total show stopper!

Pumpkin Chocolate Mousse Cake - A straight shot of the cake displayed on cake stand. | From SugarHero.com

First things first: the REAL name for this cake should probably be “Pumpkin Cinnamon Butterscotch Salted Caramel Chocolate Mousse Cake.” I really wanted to call it that. I mean, yeah, it’s a mouthful, but this cake is so good, so packed full of warm and toasty cinnamon/butterscotch/caramel/pumpkin flavors, it seemed a shame to leave any of them out. (If you love all things mousse, you need to try this recipe as well: Pumpkin Pie Mousse Cups)

And then I came to my senses and realized that ain’t nobody got time for a novella of a name when it comes to cakes. So just please know that “Pumpkin Chocolate Mousse Cake” does this cake a huge disservice, because we are cramming every flavor we can think of into this glorious autumn-inspired cake.

Don’t be put off by all the elements, though. This cake is simple to make, because all of the mousse layers are made exactly the same way! Don’t believe me? Just check out this video showing how easy it is…

Pumpkin Chocolate Mousse Cake - A closer shot of the cake with cute pumpkin toppers. | From SugarHero.com

A few years ago I created this Chocolate Raspberry Mousse Cake. (Sidenote: have you made it yet?! If not, add it to your baking bucket list stat!) It quickly became one of the most popular recipes on my site, and I’ve heard from literally hundreds of people who have made it and loved it. I’ve also gotten lots of requests for adapting it for different flavors. I mean, chocolate and raspberry are classics, but it does seem to be sort of a spring-summer cake, since it is best when made with fresh raspberries.

So this year, I decided to give that mousse cake a facelift and recreate it with FALL flavors! The basic premise remains the same, although I did swap out the brownie layer for a cake layer this time around, and all of the mousse layers are different as well.

Pumpkin Chocolate Mousse Cake - A close up of the pumpkin toppers, and showing each layer of mousse. | From SugarHero.com

Here’s what we have, going from bottom to top: chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse, salted caramel mousse, chocolate ganache, whipped cream, and cute lil chocolate pumpkin truffles.

I LOVE the ombre effect of the different mousse layers, and guess what?! I didn’t need to use any food coloring to get this look! I mean, yes, cinnamon and butterscotch chips most likely already have food coloring in them, but I didn’t use additional coloring, meaning that anyone can recreate this exact effect without worrying about variables like what brand of coloring, how much to add, etc.

What if I can’t find the right flavor of baking chips?

Sometimes it can be difficult to find the flavored baking chips, but not to fear!

For the cinnamon flavored mousse: Replace the cinnamon chips with an equal amount of white chocolate chips. Add 1 tsp of ground cinnamon to the melted chips. Taste and add more ground cinnamon if desired. You could also flavor the white chips with some cinnamon flavoring. That’s less common to have on hand, but it would give a stronger cinnamon flavor. Start with 1 tsp, taste, and add more if needed.

For the pumpkin butterscotch flavored mousse: Start by replacing the butterscotch baking chips with an equal amount of white chocolate chips. Once the chips have been melted, add 1 tsp of butterscotch flavoring, taste, and add more if desired.

For the salted caramel flavored mousse: Once again, replace the caramel baking chips with an equal amount of white chocolate chips, melt, and add the salted caramel sauce as directed. The resulting mousse will have a lighter caramel flavor, but if desired, you can use caramel flavoring to increase the caramel taste. Start with 1 tsp, taste, and add more if necessary.

Pumpkin Chocolate Mousse Cake - Close up of the top of the cake. | From SugarHero.com
Pumpkin Chocolate Mousse Cake - A close up of the pumpkin chocolate toppers. | From SugarHero.com

Can we talk about these adorable pumpkin truffle toppers for a minute? I found them at Trader Joe’s! They’re filled with either ganache or caramel, and each color is a different flavor. I looked for a source online and couldn’t find one, so my apologies if you’re not able to track them down. This cake would still look amazing with other candies on top, or perhaps chocolate curls or even pumpkin sprinkles.

Pumpkin Chocolate Mousse Cake - The cake displayed with pieces cut out. | From SugarHero.com

Like my Chocolate Raspberry Mousse cake, this one is a dream to slice. If you use a hot (and dry!) knife, and a chilled cake, you’ll get clean, even layers and a slice that’s easy to move onto individual plates. I do recommend letting it sit for maybe 10 minutes before eating, just so the cake layer isn’t ice-cold, but this is a dessert that’s best enjoyed slightly chilled. The mousse won’t collapse and lose its shape if left longer, but there’s something about room temperature mousse that’s a little unappealing to me.

Long story short, this is a great make-ahead dessert that can hang out in the fridge for several days before serving!

Pumpkin Chocolate Mousse Cake - A close up of a slice of cake. | From SugarHero.com

I know we’re all anxious to move into Christmas baking, and Candy! Cane! Everything!, and believe you me, I’m contemplating coming out with a candy cane version of this cake as well. But I do think there’s still a little time to enjoy fall desserts before we turn our kitchens into a perpetual peppermint wonderland, and I hope you’ll give this mousse cake a try.

Pumpkin Chocolate Mousse Cake - A slice with a bite taken out of it. | From SugarHero.com

What You’ll Need to Make Pumpkin Chocolate Mousse Cake:

Pumpkin Chocolate Mousse Cake supplies - A collage showing some of the baking tools used. | From SugarHero.com
  1. Cake pan with removable bottom: you can either use a pan like this (my faaaavorite for baking cakes!) or use a springform pan. Either way, make sure you have an easy way of getting the finished cake out of the pan that DOESN’T rely on flipping it upside down!
  2. Clear cake collars: These are a MUST for getting those smooth, even sides! As a bonus, you can wash and re-use them, and they’re great for making chocolate borders around cakes, too!
  3. Cake cardboards: I always have a huge supply of these on hand! They make assembling and transferring cakes SO much easier.
  4. Pumpkin puree: duh! Make sure you get pumpkin puree and not pumpkin pie filling, which has sugar and other ingredients added.

🎂More Chocolate Cakes 

Chocolate lovers, these cakes are for you!!

Pumpkin Chocolate Mousse Cake on an aqua colored cake stand.

Pumpkin Chocolate Mousse Cake

5 from 10 votes
This Pumpkin Chocolate Mousse Cake is a stunning 4-layer dessert with chocolate cake, cinnamon mousse, pumpkin-butterscotch mousse, and salted caramel mousse! Finished with a layer of shiny chocolate ganache and whipped cream, it’s a total show stopper!
Prep4 hours
Cook25 minutes
Total4 hours 25 minutes
Yields18 servings

Ingredients

For the Chocolate Cake:

For the Pumpkin Cinnamon Mousse Layer:

For the Pumpkin Butterscotch Mousse Layer:

For the Salted Caramel Mousse Layer:

For the Chocolate Ganache on Top:

To Decorate:

  • Whipped cream
  • Ground cinnamon
  • Candy of your choosing, I used pumpkin shaped truffles

Instructions 

To Make the Chocolate Cake:

  • Line a 9-inch cake pan with parchment, and spray it with nonstick cooking spray. Preheat the oven to 350 F.
  • Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add egg and vanilla extract, and beat well until they’re fully incorporated.
  • In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
  • When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 22-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.

To Make the Mousse Layers:

  • Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.
  • Place a cake cardboard in the bottom of the pan, then carefully place the baked cake on top of the cardboard. This is optional, but it makes it easy to transfer the cake cleanly and neatly to your serving plate.
  • Prepare the cinnamon mousse layer: combine the cinnamon chips, pumpkin puree, 1/2 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
  • While you wait for the cinnamon mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the cinnamon is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and cinnamon mixture together, and whisk in the ground cinnamon.
  • Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the cinnamon, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the cake, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mousse has started to set and is firm enough that a second layer can be added.
  • For the pumpkin-butterscotch mousse, combine the butterscotch chips, pumpkin puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the cinnamon layer, by melting and cooling the butterscotch mixture, whisking in the melted gelatin, and folding in whipped cream. When the pumpkin-butterscotch mousse is ready, pour it over the cinnamon mousse layer. Spread it into an even layer, and refrigerate again.
  • Finally, prepare the salted caramel layer. Combine the salted caramel chips (or white chocolate chips), 1/2 cup heavy cream, salted caramel, salt, and vanilla in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. Pour it over the pumpkin-butterscotch mousse, and refrigerate to set the mousse layers for at least 30 minutes.
  • Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture. If it is very hot, let it cool slightly so it’s still warm and spreadable, but not so hot that it will melt the mousse. Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and spread it in an even layer. Refrigerate the cake for at least 4 hours or overnight, so that the mousse layers can be very firm when slicing.
  • To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Pipe rosettes of whipped cream around the edges, and sprinkle the cream with a bit of cinnamon. Top the rosettes with chocolate candies or chocolate curls, or leave them plain.
  • For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

Video

Recipe Notes

How to replace specialty baking chips flavors if you can’t find them in the store:
For the cinnamon flavored mousse: Replace the cinnamon chips with an equal amount of white chocolate chips. Add 1 tsp of ground cinnamon to the melted chips. Taste and add more ground cinnamon if desired. You could also flavor the white chips with some cinnamon flavoring. Start with 1 tsp, taste, and add more if needed.
For the pumpkin butterscotch flavored mousse: Replace the butterscotch baking chips with an equal amount of white chocolate chips. Once the chips have been melted, add 1 tsp of butterscotch flavoring, taste, and add more if desired.
For the salted caramel flavored mousse: Replace the caramel baking chips with an equal amount of white chocolate chips, melt, and add the salted caramel sauce as directed. The resulting mousse will have a lighter caramel flavor, but if desired, you can use caramel flavoring to increase the caramel taste. Start with 1 tsp, taste, and add more if necessary.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Serving: 18g | Calories: 561kcal | Carbohydrates: 47g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 119mg | Sodium: 226mg | Potassium: 217mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1855IU | Vitamin C: 0.7mg | Calcium: 124mg | Iron: 0.9mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.
Collage of four pumpkin desserts in a square grid.

Pumpkin Dessert RECIPES 🎃

We’ve rounded up over 50 deliciously cozy pumpkin dessert recipes to help you make the most of fall baking.  Click here to get all the recipes!


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92 Comments

    1. Hi! Thankfully the mousse layers won’t collapse since it’s made with gelatin. That really helps with stability and longevity. However, the mousse will dry out a bit and the texture gets less appetizing with time. You could probably make it 2-3 days in advance and keep it in the fridge (well-wrapped). Or, you could make it several days in advance and freeze it. If you decide to freeze it, wrap it well or put a lid over the pan so that it doesn’t dry out. Thaw overnight in the fridge the day before you plan to eat it. Whether you keep it in the fridge or freezer, I also recommend waiting to dress it with the ganache, whipped cream and truffles until the day you plan to eat it. Happy Baking!

  1. Hello,
    My first two layers (with pumpkin purée) look grainy… any ideas of what happened?
    For the cinnamon layer, I could not find cinnamon chips here in Canada. I used white chocolate chips and added a teaspoon of cinnamon extract.
    I also wasn’t able to find salted caramel chips or syrup. What can I do to get that salted caramel flavour?
    Thanks,
    Marisa

    1. Hi Marisa, I’m sorry to hear that the texture turned out grainy. Graininess sometimes happens if the cream is worked too much, either in the whipping or folding stage. Since you mentioned it happened in both pumpkin layers, it’s possibly due to the texture of the pumpkin puree. I’ve found that some brands are very finely textured and almost creamy, while others are more stringy and grainy. I’ve had both results with the mousse, and I’ve found that once it sets, the flavor and texture is still good – hopefully you had that result as well.

      As far as the salted caramel flavor, I think your best bet is jarred salted caramel sauce (not the thin kind in a squeezy bottle, but the thicker kind that you spoon out of the jar). I often find it near hot fudge sauce and other ice cream toppings. If you don’t have anything like that, it’s possible to make caramel sauce at home, but I would say it is quite a bit of work if it’s only to be used as a cake ingredient.

  2. In case anyone is looking, Walmart has little pumpkin truffles right now. They are nearly the same and in the seasonal section! Can’t wait to make this!

    1. Awesome! Thanks for sharing. I hope you have so much fun making this recipe. I’d love to see pics. Happy baking!

  3. How tall of a pan do I need please???? My springform is just about 3″ and looking at the pictures of the finished cake makes me wonder if I should get a taller pan. Also…8 or 10 inch? Thank you!

    1. Hi Michelle! I’m so excited for you to try this. All the directions are listed in the recipe card. Here’s an excerpt from the directions that answer all your questions: You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work. Line the inner wall with a 4-inch high acetate cake collar or a strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.

      You can purchase an acetate collar from Amazon: https://amzn.to/404JwKy. I hope that helps. Let me know if you have any other questions! Happy baking.

      1. Thank you! I found the pumpkin truffles at my Walmart too! So excited to make this for Thanksgiving!

        1. Hi Michelle! It’s so awesome that you were able to find the truffles. YUM! I really hope you enjoy the recipe for Thanksgiving. All the best to you!

    1. Hi Karen! I would say this cake isn’t overly sweet. It’s got a light texture and lots of flavor from the spices in it. Don’t get me wrong, it’s definitely sweet, but I wouldn’t say it’s sickly sweet. I hope that helps. lol Happy baking!

  4. The printed directions have no measurements or mention until you get to the directions. I didn’t buy enough heavy whipping cream. Which made me have to go to the store after mixing the first layer. Should be updated.

    1. Hi Amanda. I’m sorry you had trouble printing out the recipe. I took a look at the recipe and it shows all the ingredients and amounts needed on the blog post and on the printable version. I’m wondering if your printer gave an option to reduce the amount of details provided when printing? If you have a pic of what the recipe looked like when you printed it, I’d love to see it. I’m not sure why it printed that way and I’m sure it was frustrating for you. You can email the pic to hello@sugarhero.com.

  5. I read your suggestion of adding thick Carmel suave to white chocolate, but you didn’t say how much. What’s the ratio of white chocolate chips to carmel. Your recipe calls for 9 ounces of cinnamon chips. I ordered Carmel chocolate chips from Amazon but got notified it’s delayed, so that means it won’t arrive in time. I am planning g to make for Thanksgiving. . Help!,,,!

    Thank you.

    1. Hello Violet! Sorry your baking chips won’t arrive in time. That’s frustrating. The recipe for the salted caramel mousse uses 1/3 cup of caramel sauce with either 9oz of caramel baking chips or white chocolate baking chips. The amount doesn’t go up when using white chocolate chips because too much salted caramel could make the mousse less stable. Does that make sense? Let me know if you have any other questions. Thanks!

  6. Hi, everything came out good but my last layer exceeded the 4 inch acetate collar. I used a 9in springform pan and added more around to give more hight but wondering why that happened? Thanks.

    1. Hi Dana. That’s so weird. Sounds like you followed all the directions. You had the right size pan and collar. I’ve never had that happen, and I’m not sure what caused it. Hopefully it still tasted good!

  7. This is delicious! Time consuming because of chill time between layers but so worth it! Will post pictures on instagram!

  8. Is there anything that can be used as a substitute for the cinnamon chips? Can’t find them anywhere near me even at stores that say they have them

    1. Hi Gen. Sometimes it can be difficult to find the flavored baking chips. Here’s what I would do: Replace the cinnamon chips with an equal amount of white chocolate chips. Add 1 tsp of ground cinnamon once the chips have been melted. Taste and add more ground cinnamon to taste if desired. Or, you could flavor the white chips with some cinnamon flavoring. That’s less common to have on hand, but it would give a stronger cinnamon flavor. Start with a tsp, taste and add more if needed. Cinnamon Flavoring