Chill your tools: Place a large mixing bowl and beaters in the fridge or freezer for 10 minutes. Cold equipment helps the cream whip faster.

Whip the cream: Add the cold heavy cream to the chilled bowl. Beat on medium-high until you get medium-stiff peaks. Don’t overbeat. Set aside.

Blend the base: In another bowl, beat the softened cream cheese with granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and fluffy, 1–2 minutes.

Mix in pumpkin: Add the pumpkin puree to the cream cheese mixture. Beat until fully blended and silky. Taste and adjust sweetness or spice if needed.

Fold gently: Add half the whipped cream to the pumpkin mixture. Use a spatula to fold gently until almost combined. Add the remaining whipped cream and fold until no streaks remain. Keep it airy.

Chill: Spoon the mousse into serving cups or a large bowl. Cover and chill for at least 1 hour, or up to 24 hours, to set and let flavors meld.

Serve: Top with a dollop of whipped cream, a sprinkle of cinnamon, and crushed gingersnaps or pecans if you like.