I know I said no more pumpkin spice, but I saw these cookies, and I went into mad scientist mode. The crunch is pumpkin spice cookies. Then we have layers of pumpkin mousse and whipped cream. Now, why the dark chocolate layer? I don’t feel that is serious question, so I’m moving on. Smooth and creamy mousse, crunchy cookies, a little chocolate, and a lot of fall flavor. I hope you like it.

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) pumpkin purée
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold milk
1 teaspoon vanilla
1 3/4 cups whipped topping
24 pumpkin spice cookies, divided
Whipped cream to top, optional
Ganache:
8 ounces dark chocolate chips
4 ounces whole milk

In a bowl mix cream cheese and sugar until smooth. Add vanilla pudding and pumpkin purée. Mix until combined.

Add milk and vanilla and mix for 3 minutes.

Add pumpkin pie spice and mix.

Fold in whipped topping.

Crush cookies.

In a microwave safe bowl add chocolate chips and milk. Microwave in 20 second bursts and stir until smooth.

Add a layer of crushed cookies to bottom of lined cupcake pan.

Add thin layer chocolate ganache.

Add pumpkin mousse.

Refrigerate for 3 hours.

Serve.