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Triple Chocolate Brownie Pumpkin Mousse Cups

Triple Chocolate Brownie Pumpkin Mousse Cups

These triple chocolate brownie pumpkin mousse cups are a genius blend of holiday flavors. I’m currently patting myself on the back and wiping away brownie crumbs from my key board.


When it comes to thanksgiving desserts we all head to the staple: pumpkin pie. And why not? It’s a classic, a tradition. Some, like my husband, would say it’s not Thanksgiving without it. As much as I love pumpkin, and if you’ve been following my recent posts, you know I do, I also love chocolate. Some, like myself, would say it’s not dessert without it. So this year, I’m bringing the two magical flavors of pumpkin and chocolate together in one dynamite dessert. I’m going big, pushing the envelope, thinking outside the box. Or, to be prepositionally correct…I’m thinking inside the box. Inside a very decadent box of Kodiak Cakes Triple Chocolate Brownie Mix.


These brownies are tremendous. Let’s just say I ate a lot of batter when no one was looking. Loaded with triple chocolate, they’re surprisingly wholesome with whole grains and protein. They have an intensely rich chocolate flavor, they crisp up on the outside, and stay wonderfully chewy on the inside. They come together quickly but taste homemade, which makes them perfect for busy holiday baking.


I’m also thinking outside the baking pan. I decided to bake the brownies as a crust in individual ramekins, and then I filled them with a creamy pumpkin mascarpone mousse. And in that mousse, I added a splash of dark rum, because after all, it’s a day of indulgence. The result was part brownie, part pumpkin cheesecake, part lava cake, and every bit of heaven on earth.


The flavor of whole grains in the Kodiak Cakes brownies enhance the spices in the pumpkin mousse, creating a warm nutty balance. The creamy mascarpone cheese adds a light, tangy texture and finish. And pumpkin and chocolate? Is there anything better? So amazing. The dark rum in the pumpkin mouse is optional, but trust me, and just do it. I leave the brownies slightly underdone (I think I mentioned I have a thing for brownie batter), then top the mousse with chopped bittersweet chocolate and cocoa powder for a gorgeous rustic finish.


Grab a spoon, find a quiet corner, and enjoy your Thanksgiving dessert extravaganza.

Triple Chocolate Brownie Pumpkin Mousse Cups

* Makes 8 4 inch ramekins

Make the brownies

  1. Preheat your oven to 350°F. Spray 8 4 inch ramekins with baking spray and place them on a cookie sheet. Set aside.

  2. Prepare the brownie batter as instructed on the box. Divide the batter evenly among the ramekins, about 2-3 tablespoons in each.

  3. Bake the brownies for about 16 to 18 minutes, beginning to check at 16 minutes. You want the sides to be set but the interior to be slightly underdone. Set aside to cool for just a few minutes, but not completely.

  4. Using the bottom of a 1/4 cup measuring cup or a small mason jar, press firmly down on the center of each brownie, letting the sides come up, creating a crust. I spray the bottom of the measuring cup with baking spray so it doesn’t stick to the underdone brownie center. Allow them to cool completely while you make the pumpkin mousse.

Make the pumpkin mousse

  • 1 cup of pumpkin puree

  • 1/4 cup granulated sugar

  • 1/4 cup dark brown sugar

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • a pinch of nutmeg

  • 1 cup mascarpone cheese

  • 1 cup heavy whipping cream

  • 1 tsp pure vanilla extract

  • 1-2 tablespoons dark rum (optional, but highly recommended)

  • cocoa powder and chopped bittersweet chocolate for garnish

  1. In an electric mixer, with the whisk attachment, whisk together the pumpkin, two sugars, cinnamon, ginger, and nutmeg.

  2. Add the mascarpone cheese and whipping cream. Beat on high till stiff peaks form. Don’t over beat, it should be light and fluffy. Slowly stir in the vanilla and dark rum.

  3. Using a spoon or piping bag, fill each brownie cup with a generous topping of pumpkin filling. Dust with cocoa and chopped chocolate.

  4. Can be served cold or at room temperature. The cups can be kept covered and kept chilled for a few nights.



Stonewall Kitchen, LLC
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