Prepare the Mousse

1. Beat the Cream Cheese: Start by beating the softened cream cheese in a large mixing bowl using an electric mixer. Beat on medium speed until it becomes smooth and creamy, about 2 minutes.
2. Add the Pumpkin: Add the pumpkin puree to the cream cheese and mix well until combined.
3. Add the Sugar and Spices: Gradually add in the powdered sugar, cinnamon, nutmeg, cloves, and salt. Continue mixing on medium speed until the mixture is smooth and well blended.
4. Whip the Cream: In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. This usually takes about 3-5 minutes.
5. Fold Together: Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the whipped cream. This will give the mousse its light, fluffy texture.
6. Taste and Adjust: Give the mousse a quick taste. If you want it sweeter, feel free to add more powdered sugar, or add extra spices for a bolder flavor.

Chill the Mousse

1. Chill: Transfer the mousse to serving cups, a large bowl, or an airtight container. Cover and refrigerate for at least 4 hours, or overnight for best results. Chilling the mousse will allow the flavors to meld together and help it set to the perfect texture.