Name: Pumpkin Whipped Cream Recipe
Prep time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups (473ml) heavy whipping cream; 1 tsp pumpkin pie spice; 1/2 cup (56g) powdered sugar

Pumpkin Whipped Cream is more than just a topping—it’s an autumn-inspired treat that lifts desserts, drinks, and cozy moments into something extra special. Fluffy and rich, with just the right kiss of pumpkin pie spice and a dreamy, silky texture, this recipe has been a crowd favorite in my kitchen for over seven years. Whether you swirl it onto pies, dollop it on lattes, or tuck it into trifles, you’ll find yourself returning to this sweet, spiced cloud again and again.

Pumpkin Whipped Cream Recipe - Recipe Image

Ingredients You’ll Need

With only three ingredients, Pumpkin Whipped Cream is delightfully easy to assemble, but each element brings its own unique touch to the party. Every component here plays a crucial role in delivering that signature flavor and texture, so don’t skip or substitute—trust me, the magic is in the balance!

Heavy whipping cream: Rich and airy, this is the base that gives the whipped cream its billowy lift and luscious mouthfeel.
Pumpkin pie spice: No shortcuts here—this blend infuses every bite with warm notes of cinnamon, nutmeg, and cloves that instantly evoke the fall season.
Powdered sugar: Adds subtle sweetness while ensuring the whipped cream stays light, smooth, and perfectly creamy.

How to Make Pumpkin Whipped Cream

Step 1: Chill Your Equipment

Start by placing a glass or metal mixing bowl (and your beaters!) in the freezer for 15 minutes. Cold equipment is the secret weapon for getting perfectly fluffy Pumpkin Whipped Cream—when your cream stays extra cold, it whips up faster and holds a soft, pillowy structure.

Step 2: Add Your Ingredients

Remove the bowl from the freezer and immediately pour in the heavy whipping cream, then sprinkle in the pumpkin pie spice and add the powdered sugar. Don’t worry about mess—this is the fun part! Everything goes in together, which means less fuss, fewer dishes, and more time enjoying that spiced aroma.

Step 3: Whip It Up

Using your trusty electric mixer, beat the mixture on medium-high speed for 4 to 5 minutes. Watch closely as soft peaks begin to form; you’ll know you’re done when you can lift the beaters and the Pumpkin Whipped Cream holds its shape. It should be thick enough to scoop with a spoon and still feel light as air.

Step 4: Taste and Adjust

Give your whipped cream a little taste. If you want a touch more sweetness or spice, now’s your chance to sprinkle in extra powdered sugar or a pinch more pumpkin pie spice. A few seconds of mixing will fold it in seamlessly, and then you’re all set.

Step 5: Use or Store

Your Pumpkin Whipped Cream is ready! Spoon it generously over cakes, pies, hot cocoa—or let your imagination run wild. If you have leftovers, pop them into an airtight container and refrigerate for up to a day. Just whisk or rewhip before serving to bring back that airy magic.

How to Serve Pumpkin Whipped Cream

Garnishes

A swirl of Pumpkin Whipped Cream is a showstopper all on its own, but I love giving it a finishing touch with a dash of extra pumpkin pie spice, a sprinkle of cinnamon, or even some grated chocolate. For a little crunch, try crushed gingersnaps or toasted pecans on top—the different textures and flavors make every bite delightful.

Side Dishes

This creamy topping is the perfect companion to so many fall desserts. Spoon it onto pumpkin pie, apple crumble, or warm bread pudding. It’s equally divine on a slice of coffee cake, sandwiched into whoopie pies, or spread over pancakes for a decadent brunch twist.

Creative Ways to Present

Presentation is half the fun! Pipe Pumpkin Whipped Cream onto hot cocoa for a café-style treat, use it between layers of a trifle, or spoon it into parfait glasses with granola and roasted apples. For a playful touch, add it to mason jars and serve with tiny spoons for a sweet party treat.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Whipped Cream will keep well for about 24 hours in the fridge. Store it in an airtight container so it stays fresh and ultra-creamy—just give it a quick whip or stir before reusing, as it can lose a bit of volume as it rests.

Freezing

While whipped cream doesn’t always freeze perfectly, you can absolutely give it a try. Spoon dollops onto a parchment-lined tray, freeze until firm, then store the portions in a freezer bag for up to one month. Thaw them in the refrigerator before serving; the texture might be softer, but the flavors will still shine through.

Reheating

Whipped cream isn’t meant for traditional reheating, but if your Pumpkin Whipped Cream has separated a bit after chilling, a few quick stirs with a whisk (or a brief re-whip with your mixer) will restore its fluffy texture. Avoid microwaving, as the heat will melt the lovely creaminess away.

FAQs

Can I make Pumpkin Whipped Cream in advance?

Absolutely! You can prepare it up to a day ahead and keep it chilled in the fridge. If it deflates a bit, just give it a quick whisk to bring the volume and texture back.

Do I need to use a stand mixer, or will a hand mixer work?

Both work beautifully! A stand mixer is hands-free and quick, but a hand mixer (even a sturdy whisk if you’re up for an arm workout) will do the job perfectly. The key is cold cream and patience as it whips to perfection.

Can I use granulated sugar instead of powdered sugar?

Powdered sugar is recommended for its silky texture, which dissolves effortlessly into the cream. Granulated sugar can leave a slight graininess, but in a pinch, you can use it—just add it slowly and mix well.

Is there a dairy-free substitute for the heavy cream?

Yes! Use a chilled can of full-fat coconut milk—just scoop out the solid cream after refrigerating the can overnight. Whip with the other ingredients as directed for a luscious, dairy-free version of Pumpkin Whipped Cream.

How long can I leave Pumpkin Whipped Cream out at room temperature?

It’s best to keep it refrigerated until just before serving. If left out for more than 30 minutes to an hour, it can begin to lose volume and structure. For gatherings, serve it straight from the fridge for best results.

Final Thoughts

If you’re looking to add a burst of cozy, autumnal flavor to your favorite treats, Pumpkin Whipped Cream is truly the answer. Give it a try and I promise you’ll want to make it a staple for all your fall desserts—your friends and family will thank you!