Pumpkin Mascarpone Dessert Cups

Creamy pumpkin mascarpone, soft sponge cake soaked in milk, and sweet-tart homemade blueberry jam come together in these easy autumn dessert cups.

“Happiness doesn’t have to be complicated. Sometimes it begins with a little homemade dessert.”

Welcome to Sprinkle Goodies – Where Baking Meets Happiness

Ingredients

For the pumpkin mascarpone cream

• 175 g (6.2 oz) cooked pumpkin, puréed
• 250 g (8.8 oz) mascarpone cheese
• 2 tablespoons powdered sugar

For the layers and topping

• 150 g (5.3 oz) sponge cake, homemade or store-bought
• 50–60 ml (3⅓–4 tablespoons) milk, for soaking the sponge cake
• 100 g (3.5 oz) homemade blueberry jam
• 2 tablespoons mixed seeds, for decoration

Instructions

Cook the pumpkin: Cut the pumpkin into small cubes and cook in water until tender. Drain it well, then blend with a hand blender until smooth. Let the purée cool completely before using it.

Make the cream: In a mixing bowl, briefly beat the mascarpone with the powdered sugar and vanilla extract until creamy. Add the cooled pumpkin purée and mix until smooth and well combined.

Prepare the sponge cake: Cut or crumble the sponge cake into small pieces. Add the milk little by little, using approximately 50–60 ml in total, and mix or dip briefly so the cake softens without becoming soggy.

Layer the dessert cups: Divide the softened sponge cake between four glasses. Add a layer of pumpkin mascarpone cream, followed by homemade blueberry jam. Repeat the layers as needed, finishing with the pumpkin cream.

Decorate and chill: Sprinkle the top with mixed seeds. Refrigerate for at least 30 minutes before serving; chilling for a few hours gives the flavours more time to come together.

Baking Tips

• Drain the cooked pumpkin well so the cream stays thick and smooth.
• Let the pumpkin purée cool completely before mixing it with mascarpone.
• Add the milk gradually; you may not need every drop if your sponge cake is already soft.
• For the best crunch, sprinkle the mixed seeds on top shortly before serving.

Storage

Cover and store the dessert cups in the refrigerator. Enjoy within 2–3 days. Keep them chilled because the cream contains mascarpone.

Frequently Asked Questions

Can I prepare these dessert cups ahead of time? Yes. Assemble them a few hours before serving and keep them refrigerated. Add the mixed seeds shortly before serving.

Can I use homemade pumpkin purée? Absolutely. Cook the pumpkin cubes until tender, drain well, then blend with a hand blender until smooth. Cool before adding to the cream.

Can I use a different jam? Yes. Raspberry, strawberry, or cherry jam can also work well, but this version uses homemade blueberry jam.

A Little Happiness from My Kitchen to Yours

Autumn brings so many beautiful flavours, and these little dessert cups are a lovely way to enjoy them in a simple, homemade treat. The silky pumpkin mascarpone cream, soft sponge cake soaked in milk, and fruity homemade blueberry jam create delicious layers in every spoonful, while the mixed seeds add a gentle crunch on top. I hope this dessert brings a little autumn warmth and happiness to your home, reminding you that even the simplest ingredients can create something truly special.

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Bake slowly. Share generously. Savor every bite.

With love-The Sprinkle Goodies kitchen