Make homemade Pumpkin Spice Whipped Cream with just 4 ingredients in minutes! This light and fluffy fall dessert topping is flavored with pumpkin pie spice and vanilla.
Why You'll Love This Recipe
As the queen of flavored whipped cream, I've developed tons of delicious homemade whipped cream recipes. My favorites are the ones that capture a seasonal essence, like this pumpkin spice whipped cream.
Perfect Fall Flavor - The pumpkin pie spice gives this whipped cream the classic flavors you crave every autumn.
Easy to Make - This recipe comes together in minutes and uses basic ingredients that you likely already have on hand.
Impressive Garnish - This custom flavor is so much fun and just as easy as making basic whipped cream (and tastes so much better than Cool Whip)! It is one of our favorite fall toppings for pumpkin pie, coffee, apple crisp, and other comforting treats.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Heavy Cream - The high-fat content of heavy whipping cream is what allows it to whip up into the light, fluffy texture we love in whipped cream. Use cold heavy cream straight from the fridge for best results.
Pumpkin Spice - Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, cloves, and allspice to give this recipe its signature cozy spice flavor. If you do not have pumpkin pie spice, make your own using the individual spices. Just follow the ratio in the recipe notes.
Sugar - A bit of powdered sugar sweetens the cream and helps stabilize the whipped texture. You can also use granulated sugar which will make it a little bit sweeter.
Vanilla Extract - Just a splash of vanilla enhances the other flavors and adds a lovely aroma.
Can I Add Real Pumpkin Puree?
If you are looking for fresh pumpkin flavor, add 3 tablespoons of pure pumpkin puree to the whipped cream after it has been whipped to the soft peak stage.
Continue beating on medium-high speed until the cream is thickened to your liking.
With this addition, I do recommend increasing the sugar to ⅓ cup and the pumpkin spice to 1 ½ teaspoons.
Be sure to use pumpkin puree, not pumpkin pie filling, which has already been sweetened and flavored.
How to Make Pumpkin Spice Whipped Cream
1) Mix Ingredients
- Use cold ingredients right from the refrigerator for best results.
- Add the heavy cream, sugar, spice, and vanilla to a large bowl.
- Using the whisk attachment of an electric mixer, beat on low speed until the ingredients are mixed in and the dairy becomes foamy.
- If the sugar or spices stick to the sides, use a spatula to scrape the bowl.
2) Beat to Desired Peak Stage
- Use a stand mixer or hand mixer to get the best volume and stability in your whipped cream.
- Once the cream thickens increase to high speed and whip just until you reach the consistency you desire.
- Whip the cream to soft peaks for incorporating into desserts or firm and stiff peaks for piping and decorating.
- If it starts to look curdled or grainy you've gone too far. Add a splash of cream to smooth it out.
Pro Tip: If you live in a warm climate, chill your bowl and beaters in the refrigerator for 10 minutes before you begin.
How to Adjust Whipped Cream Stiffness
The consistency of whipped cream can vary based on personal preference and how you plan to use it.
- If it is too soft and saggy, beat it for 1-2 minutes longer until it holds its shape better.
- If you accidentally beat it too long and it becomes too stiff, gently mix in 1-2 tablespoons of milk, cream, or juice to loosen it up.
- Taste as you go and stop mixing when it reaches the texture you desire.
- Soft peaks are great for folding into desserts while stiff peaks work well for piping and decorating.
- Adjust the whipping time and thickness to suit your needs.
Pro Tip: The time it takes to make this recipe depends on the strength of your mixer. Watch it carefully and stop your mixer as soon as stiff peaks form.
Brown Sugar - Using brown sugar instead of powdered sugar adds more depth of flavor. It's a little bit sweeter than powdered sugar so start with 1 tablespoon less and adjust to taste. (This version is a favorite in my house!)
Pumpkin Whipped Cream - As mentioned above, 3 tablespoons of pumpkin puree (not pumpkin pie filling) can be folded into the prepared whipped cream. The sugar and spices should be increased to accommodate the additional flavor.
Bourbon Spice - For a boozy treat, add pumpkin spice to this Bourbon Whipped Cream recipe.
How to Serve Pumpkin Spice Cream
- Dollop on top of pumpkin bread, muffins, scones, or biscuits for a seasonal treat.
- Spoon over oatmeal, chia pudding, or yogurt for a protein-packed breakfast.
- Swirl on top of coffee, lattes, hot chocolate, and other warm autumn drinks. It's so good on top of pumpkin spice lattes!
- Dollop on top of a slice of pie, like pecan, apple, and of course pumpkin pie for added flair.
- Serve alongside fresh fruit like apples, pears, and cranberries for a tasty fall dessert.
- Pipe decoratively onto fall desserts, like cakes, cheesecakes, and pies.
- It's also the perfect topping for waffles, pancakes, or French toast in place of normal whipped cream.
Whipped cream should be stored in the refrigerator. While it is good for 4 days the cream will start to turn soupy after 24 hours.
To keep it fluffy for longer, simply follow the directions in this easy stabilized whipped cream recipe by adding ⅛ teaspoon of cream of tartar.
Heavy cream and heavy whipping cream are the same thing! The key is in the word "heavy" which means that it contains at least 36% milk fat. Whipping cream, on the other hand, usually contains around 32% milk fat and doesn't whip up quite as well.
Sure! To make your own pumpkin spice, mix 1 tablespoon of ground cinnamon with 1 ½ teaspoon ground ginger, 1 teaspoon ground, ⅓ teaspoon ground cloves, and ½ teaspoon ground allspice. Store at room temperature in an airtight container.
More Pumpkin Recipes
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Pumpkin Spice Whipped CreamRecipe by:
- 1 cup (237 ml) heavy whipping cream 8 ounces
- 3 tablespoons (23 grams) powdered sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Place the cold heavy whipping cream, pumpkin pie spice, vanilla extract, and powdered sugar in a large mixing bowl. Use an electric mixer on low speed to combine the ingredients.1 cup (237 ml) heavy whipping cream, 3 tablespoons (23 grams) powdered sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract
- Once the mixture becomes foamy, increase the speed to medium-high and continue beating.
- Continue beating until the cream reaches your desired consistency - soft peaks for topping desserts or dreinks and siff, firm peaks for piping and decorating.