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Gluten Free Pumpkin Gingersnap Parfait

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  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This easy recipe for gluten free pumpkin gingersnap parfaits is a perfect fall dessert! The recipe uses my gluten free gingersnap cookies, pumpkin spice mousse and homemade whipped cream. These parfait cups are perfect to make ahead of a gathering and serve cold from the refrigerator.


Units Scale

Gluten Free Gingersnap Cookie Recipe

Pumpkin Spice Mousse:
1 cup canned Pumpkin Puree
1 - 8 ounce package Mascarpone Cheese
1/4 cup Brown Sugar
2 Tbsp. Pure Maple Syrup
1 tsp. Ground Cinnamon
1/2 tsp. Pumpkin Pie Spice

Whipped Cream:
1 cup Heavy Whipping Cream
2 Tbsp. Powdered Sugar
1 tsp. Vanilla Extract


In the bowl of your stand mixer blend together the pumpkin puree, mascarpone cheese, brown sugar, maple syrup, cinnamon and pumpkin pie spice. Cover and refrigerate the mixture for at least 2 hours.

Right before you are ready to assemble your parfaits in the bowl of your stand mixer using the whisk attachment whisk the heavy whipping cream, powdered sugar and vanilla until thickened and soft peaks form.

In your parfait glasses layer the pumpkin spice mousse, then the whipped cream and then a layer of crumbed gluten free gingersnap cookies. Repeat this process twice or until your parfait glass is full.

Cover and refrigerate until you are ready to serve.


I used 15 ounce stemless wine glasses for my parfaits and this recipe made 4 servings.

  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: Layered
  • Cuisine: Gluten Free