- 2 c. Heavy Whipping Cream
- 1/2 c. Sugar, Divided
- 3 t. Vanilla Extract, Divided
- 8 oz. Cream Cheese
- 1 c. Canned Pumpkin Puree
- 3 t. Packed Light Brown Sugar
- 1/2 t. Ground Cinnamon
- 1/4 t. Ground Ginger
- 1/4 t. Ground Nutmeg
- 2 Tbsp. Caramel Sauce
- 6-8 Small Gingersnap Cookies
In a mixing bowl, whip heavy whipping cream, 1/4 cup sugar and 2 teaspoons vanilla extract until stiff peaks form.
Chill whipped cream until ready to use. In a separate mixing bowl, whip cream cheese until smooth.Add pumpkin, 1/4 cup sugar, 1 teaspoon vanilla, brown sugar, cinnamon, ginger, and nutmeg.
Fold in half of the whipped cream.
Spoon the mouse into clear cups.
Place the remaining whipped cream into a piping bag. Pipe cream on top of mouse. Refrigerate until ready to serve.
Before serving, drizzle with caramel sauce, sprinkle with crumbled gingersnap cookies and top with a cookie.
In a mixing bowl, whip heavy whipping cream, 1/4 cup sugar and 2 teaspoons vanilla extract until stiff peaks form.
Chill whipped cream until ready to use. In a separate mixing bowl, whip cream cheese until smooth.Add pumpkin, 1/4 cup sugar, 1 teaspoon vanilla, brown sugar, cinnamon, ginger, and nutmeg.
Fold in half of the whipped cream.
Spoon the mouse into clear cups.
Place the remaining whipped cream into a piping bag. Pipe cream on top of mouse. Refrigerate until ready to serve.
Before serving, drizzle with caramel sauce, sprinkle with crumbled gingersnap cookies and top with a cookie.
