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This simple Pumpkin Spice Whipped Cream is a 10 minute recipe that will put you right into the cozy fall spirit. The perfect hint of pumpkin spice, a touch of pumpkin and absolutely delicious. You will want to add it on top of all of your fall treats and drinks!
Table of Contents
Big whipped cream fan here. I almost always have some of this chocolate whipped cream in the freezer, but clearly a nice fall themed version is necessary.
And what better than pumpkin spice whipped cream to kick off fall?!
Why You Will Love This Pumpkin Whipped Cream:
- It takes less than 10 minutes to make. Homemade whipped cream is really so easy to make. And the difference between store bought and freshly made is a game changer. Whatever treat you may be serving it with will be that much better if you take the few minutes to whip it up.
- It tastes like fall. Pumpkin spice is everything, right? Everyone eagerly awaits the day Starbucks brings back the pumpkin spice latte but you can have fall in all of it’s glory anytime with this pumpkin whipped cream!
- The perfect topper for any fall treat! Pies, cakes, cookies, ice cream, coffee–you name it, this whipped cream will pair so very well with all of your goodies this fall. Skip the classic whipped cream and make this pumpkin spice version!
Recipe Ingredients:
- heavy whipping cream: for best results, make sure it says “heavy whipping cream” versus just whipping cream. The fat content in heavy cream is higher than just whipping cream so will hold shape much better. Regular whipping cream has lower fat content and will become liquified more easily and likely won’t hold shape.
- powdered sugar: some people like to use regular sugar, but I prefer powdered sugar in my whipped cream. The corn starch in powdered sugar will help stiffen the whipped cream up and hold its shape a bit better overall.
- vanilla: A good quality vanilla extract for optimal flavor is ideal.
- cinnamon: I like to add extra cinnamon to all of my pumpkin spice recipes because I find most of the time the cinnamon is not strong enough. You can certainly use all pumpkin spice in this recipe but I like to bump up the cinnamon flavor.
- pumpkin spice: you can even make your own pumpkin spice; store bought is great as well.
- pumpkin: totally optional if you are just here for the pumpkin pie spice. I like that it adds a touch of color and a bit of pumpkin flavor. I have made this pumpkin whipped cream with and without and it
How To Make This Pumpkin Spice Whipped Cream Recipe:
Making this pumpkin whipped cream is literally easy as pie–but easier. And takes less than 10 minutes.
Add the very cold heavy cream, powdered sugar, cinnamon, pumpkin spice and vanilla to a large mixing bowl (you can freeze the bowl for 30 minutes if desired). Using an electric mixer ( hand or standing will work) beat on medium to high for several minutes or until stiff peaks begin to form. Stiff peaks means that when you pull out the whisk or mixer the whipped cream will form a peak and hold that shape easily.
Once stiff peaks are formed, add the pumpkin and gently fold it in. That is it!
From there, top your favorite treats. You can add to a piping bag and pipe onto cupcakes or other treats as desired.
Recipe Tips:
- Make sure cream and tolls are VERY cold. You can even put it in the freezer for about 10-15 minutes before making this pumpkin whipped cream. Feel free to freeze your mixing bowl and beaters. If you can, use a metal mixing bowl as it will retain the cold well.
- This pumpkin whipped cream is best as a topper. You can certainly pipe it on cakes or spread it on cupcakes, but it is not ideal for using in layer cakes as it will spread. For best results, add it over top of pies, cheesecakes, cupcakes, crisp recipes, ice cream, coffee and more.
- You can omit the pumpkin if desired. The pumpkin adds a touch of orange color and flavor to this whipped cream. However, it is not necessary if you don’t want to add it. The real flavor comes from the spices.
Whipped Cream Storage:
For best results, make this whipped cream within 2 hours of serving. It will store in the refrigerator for about a day or two, however I have pushed it past that before. It doesn’t hold as well over time since this whipped cream is not stabilized with gelatin. You can add more powdered sugar and whisk or beat it more before serving to stiffen it up a bit.
You can freeze this pumpkin spiced whipped cream for up to three months in a freezer safe container.
Fixing Over-Whipped Whipped Cream:
It is possible to over whip the whipped cream causing it to become lumpy and even grainy. But don’t worry, there is a fix! You can add in more heavy cream, about 1 tablespoon at a time until the texture is smooth and creamy. When mixing, use a whisk or the electric beater on low.
How To Serve This Pumpkin Whipped Cream:
I am not above eating this pumpkin spiced whipped cream straight from the bowl–it’s that good. But there are several ways to eat it that make fall all the more delicious!
- Add a dollop to your favorite coffee, hot or cold. I like adding it to a Homemade Frappuccino.
- Top your pumpkin pie or pumpkin desserts with it.
- Serve it over ice cream.
- Top your morning oatmeal or overnight oats with it–YUM.
- Spread or pipe onto cupcakes.
- Add over top of your favorite brownies or blondies recipe.
- This pumpkin whipped cream is amazing sandwiched between two of these Molasses Cookies.
Other Pumpkin Recipes:
- Pumpkin Spice Baked French Toast
- Cinnamon Streusel Coffee Cake
- Soft Pumpkin Cookies
- Pumpkin Carrot Muffins
- Pumpkin Ricotta Pasta Bake
- Pumpkin Banana Overnight Oats
- Easy Pumpkin Pie Crumble
- Pumpkin Pie Smoothie
- Pumpkin Chip Banana Bread
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Pumpkin Whipped Cream
Ingredients
- 2 c heavy whipping cream, very cold
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- 1/4 c pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice
Instructions
- In a medium bowl, combine heavy cream, powdered sugar, vanilla, cinnamon and pumpkin spice. Using a hand mixer or a standing mixer with a whisk attachment, whip on medium until stiff peaks start to form. This will take 3-5 minutes.
- When stiff peaks have formed, gently fold in the pumpkin.
- Chill until ready to serve. Top your favorite fall treats and more with a big dollop or pipe on top of cakes, cheesecakes, pies and more.
Notes
- Make sure cream and tolls are VERY cold. You can even put it in the freezer for about 10-15 minutes before making this pumpkin whipped cream. Feel free to freeze your mixing bowl and beaters. If you can, use a metal mixing bowl as it will retain the cold well.
- This pumpkin whipped cream is best as a topper. You can certainly pipe it on cakes or spread it on cupcakes, but it is not ideal for using in layer cakes as it will spread. For best results, add it over top of pies, cheesecakes, crisp recipes, ice cream, coffee and more.
- You can omit the pumpkin if desired. The pumpkin adds a touch of orange color and flavor to this whipped cream. However, it is not necessary if you don’t want to add it. The real flavor comes from the spices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The absolute BEST Pumpkin Pie Spice whipped cream EVER!!! Used it to top a pumpkin pie cheesecake, then tried it in my coffee…..WOW!!! 12 oz Regular coffee, french vanilla creamer, generous tablespoon of this whipped topping, and I now have a Pumpkin Spice Latte! I’m still using it, and it has been 4 days, and is just now developing moisture and requiring mixing prior to use. Thank you!!!
So so happy to hear this! Makes for the BEST coffee topper!