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Gingerbread Pumpkin Mousse

Makes 8 Servings


16 Gingerbread Cookies
1 Box Pumpkin Cheesecake Instant Pudding and Pie Mix
2 Eight Oz. Tubs Whipped Topping Thawed
2 Teaspoons Pumpkin Pie Seasoning 
1 Fifteen Oz. Can Pumpkin Pie Filling
Caramel Sauce (Optional)


1. Unwrap all Gingerbread Cookies. Set aside 4. Crumble the remaining cookies.
2. Divide crumbled Gingerbread Cookies into 8 equal amounts. Press cookies into 8 serving dishes.
3. Mix pumpkin cheesecake pudding mix, 1 tub thawed whipped topping, canned pumpkin, and 2 teaspoons pie seasoning together until well blended.
4. Using gallon freezer bag, fill with pumpkin mousse and zip top closed. Cut one corner of bag and pipe mousse onto the crumbled gingerbread. Garnish with remaining whipped topping, a sprinkle of nutmeg and slices of gingerbread cookies. Caramel sauce makes a nice optional garnish, too.

Little Debbie® Gingerbread Cookies are seasonally available between Mid-October and Mid-December.

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