Fond Fall Memories: Pumpkin Mousse and Cinnamon Cookies

Fond Fall Memories: Pumpkin Mousse and Cinnamon Cookies

It is a pretty well known fact that our sense of smell elicits our strongest memories. If I get a whiff of sundried tomatoes and basil…I am transported to Florence, Italy where I fell in love with their local markets and their simple, delicious food. Whenever I smell fresh cut grass, suddenly, I’m 7 years old and my dad is letting me ride the lawn mower by myself while cheering from the shed and listening to a Red Sox game on the radio. When the weather gets cooler, the leaves start to fall and I am baking with cinnamon, nutmeg and allspice, I go back in time to when I was in my favorite place on earth: the kitchen with my mom. We would make home-made pumpkin mousse and soft baked cinnamon cookies. I remember feeling like it took forever for the cookies to bake, I just wanted to dip them in the mousse and gobble up that warm, fall deliciousness.

When we were testing recipes for our Onesto cookies, I knew we had to include a cookie that was similar to my childhood memories and they had to be soft-baked, just like my mom used to make.

If you find yourself in your kitchen with your loved ones, I hope you will consider making one of these pumpkin mousse recipes below, neither will disappoint! And, you might even find that you are creating those wonderful scent-memories that someone else will remember for years to come.

With love and health,




Makes about 6 servings

  • 1 small container of whipping cream

  • 1 pinch kosher salt

  • 1 tsp pure vanilla extract

  • 1/4 cup raw sugar

    Beat the above ingredients in a stand mixer or hand held mixer on high for about 5 minutes, or until peaks start to form.

  • 1 x 15 ounce can of organic pumpkin pie mix

    Carefully fold the pumpkin pie mixture into the whipped cream, do not beat as the cream will separate.

    Refrigerate for at least 30 minutes.

    Serve in pretty glasses with an Onesto Cinnamon + Sugar Cookie 😋


Makes about 2 servings

  • 1/2 cup coconut cream (from 1 x 13.5 oz can full-fat coconut milk – see instructions, below)

    To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight. 

    When you’re ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and put into a mixing bowl or blender.  Leave the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream. 

  • 1 cup canned organic pumpkin pie mix

  • 2 tbsp raw sugar or maple syrup

    Add the pumpkin mix, sugar or maple syrup and mix on high until completely smooth. Divide into two glass jars and place in the fridge for a few hours to firm. Serve with an Onesto Cinnamon + Sugar Cookie 😋

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