Craft homemade Pumpkin Spice Whipped Cream in minutes with just four simple ingredients! I include options to make it with or without pumpkin puree. This light, fluffy topping is infused with warm pumpkin pie spice and vanilla and is the finishing touch that will make your fall desserts memorable.
After developing dozens of whipped cream variations, I've learned that the best recipes capture a moment - and this pumpkin spice version brings autumn to your kitchen.
The perfect balance of warm spices transforms ordinary whipped cream into something extraordinary. Even better? It takes just 5 minutes with ingredients you probably have right now, and I'll share my pro tips for getting that perfect texture every time.
Whether you add it to your morning coffee, a slice of pie, or serve it with warm apple crisp, this whipped cream will impress and leave lasting memories at your table.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Heavy Cream - The high-fat content of heavy whipping cream allows it to whip up into the light, fluffy texture we love in whipped cream. Use cold heavy cream (with at least 36% milk fat) straight from the fridge for best results.
- Pumpkin Spice - Pumpkin pie spice blends cinnamon, nutmeg, ginger, cloves, and allspice to give this recipe its signature cozy flavor. If you do not have pumpkin pie spice, make your own using the individual spices following the instructions in the recipe notes.
- Sugar - Some 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 want fresh pumpkin flavor, add 3 tablespoons of pure pumpkin puree. With this addition, I 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
Mix Ingredients
- Use cold ingredients right from the refrigerator for best results.
- 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.
If you are using pumpkin puree, mix it in before moving on to the next step.
Beat to Desired Peak Stage
- Use a stand or hand mixer to get your whipped cream's best volume and stability.
- Once the cream thickens, increase to high speed and whip until you reach the desired consistency.
- Whip the cream to soft peaks for incorporating into desserts or firm and stiff peaks for piping and decorating.
- You've gone too far if it starts to look curdled or grainy. 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 Do I Know When My Pumpkin Whipped Cream is Done?
You’ll know your pumpkin whipped cream is done when it holds the texture you want.
For soft, pillowy cream, stop when it forms soft peaks that gently hold their shape. If you need it firmer for piping or decorating, whip until stiff peaks form. If it’s too soft, beat it for 1-2 more minutes. If it becomes too stiff, mix in 1-2 tablespoons of milk, cream, or juice to loosen it up.
Making whipped cream allows for flexibility. You can adjust the stiffness based on how you plan to use it.
Pro Tip: The time it takes to make this recipe depends on the strength of your mixer. Watch it carefully and stop your mixer immediately if stiff peaks form.
Variations
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 pumpkin spice lattes!
- Dollop on top of a slice of pie, such as 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 instead of normal whipped cream.
Storage Guidelines
Whipped cream should be stored in the refrigerator. While it is good for 4 days, it 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.
More Pumpkin Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Pumpkin Spice Whipped Cream
Recipe by:Ingredients
- 1 cup (240 ml) (237 ml) heavy whipping cream 8 ounces
- 3 tablespoons (23 grams) (23 grams) powdered sugar
- 1 teaspoon (2 grams) pumpkin pie spice
- ½ teaspoon (2.50 ml) vanilla extract
Instructions
- 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.
Notes
- 1 tablespoon of ground cinnamon
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ⅓ teaspoon ground cloves
- ½ teaspoon ground allspice
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cynthia McKeith says
Sounds delicious! Just noting that there is one ingredient name missing from the Homemade Pumpkin Pie Spice ingredients -
1 tablespoon of ground cinnamon
1 ½ teaspoon ground ginger
1 teaspoon ground ???
⅓ teaspoon ground cloves
½ teaspoon ground allspice
I think the missing ingredient name is nutmeg?
Erin says
It sure is! Thanks for bringing this to my attention. I have updated the notes.
Marcy says
This is delicious!! I used store-bought pumpkin spice and only two tablespoons of powdered sugar, and it was it was sweet enough for me. Thanks for posting!
Erin says
Thanks for commenting, Marcy! I'm glad you loved the recipe!