Pumpkin Spice Whipped Cream

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This Pumpkin Spice Whipped Cream makes all your fall desserts just that much better. Light, fluffy, and perfectly spiced homemade pumpkin spice whipped cream is much better than storebought and it’s made with only 4 ingredients. Use it to top Sweet Potato Overnight Oats, Homemade Hot Chocolate or any fall treat!

Close up image of whipped cream in a cup with cinnamon sticks.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

Why This Recipe is So Good 

  • It’s sooo easy to make at home. Whipped cream is one of the simplest dessert toppings to make yourself. If you have a stand mixer or an electric handheld mixer, you can make homemade whipped cream. 
  • It’s made WITHOUT pumpkin puree. Pumpkin puree is delicious but it can leave your whipped cream heavy and slightly dense. By using pumpkin spice mix exclusively we can still achieve a lovely pumpkin spice flavor without adding extra moisture or weight to the cream. 
  • It’s the perfect topping for all your fall baking. Swap out your traditional whipped cream for a fall-inspired variety that tastes like pumpkin spice and all things nice!

Recipe Ingredients

Pumpkin Spice Whipped Cream ingredients infographic.
  • Cream – Heavy cream or heavy whipping cream. Make sure it’s cold so it will whip up nicely. Don’t use milk or half-and-half because it doesn’t have enough fat to turn into whipped cream. 
  • Sugar – Powdered sugar will work fine – it’s used in my traditional whipped cream recipe, but since this is a more fall/decadent recipe I used brown sugar. 
  • Vanilla – You can use pure vanilla extract or vanilla bean paste. It gives a richer flavor to the whipped cream. 
  • Pumpkin pie spice mixThis seasoning blend has a combination of ground cinnamon, cloves, nutmeg, and ginger. This gives this whipped cream the flavor of pumpkin spice without actually having to use pumpkin puree in the whipped cream which would weigh it down and it won’t be as light and fluffy. 
  • Salt – Just a pinch! Salt is always a must to enhance and balance out the sweet flavors. 

How to Make Pumpkin Spice Whipped Cream

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

  1. Use either a large mixing bowl with a handheld electric mixer or a stand mixer fitted with the whisk attachment. 
  2. To your bowl add your heavy cream, sugar, spices and salt. Mix on medium-high speed for 2 – 3 minutes or until you reach the stiff peaks stage. The whisk attachment will leave trails in the whipped cream and it should stand tall without drooping if you lift up the whisk and turn it upside down. Be careful not to overmix otherwise it can curdle and turn into butter. 
  3. You can whip for a little bit less time if you want a slightly looser consistency if it’s just going to top drinks and for a longer period of time if you want to pipe it onto cupcakes. 
Straight on view of whipped cream piped into a mason jar.

How to serve pumpkin spice whipped cream

Frequently Asked Questions  —

Is there a difference between pumpkin pie spice and pumpkin spice?

Nope! Both refer to the same combination of spices used to make pumpkin pie like ground cinnamon, nutmeg, cloves, and ginger. 

Can I add pumpkin to the whipped cream?

You can, it just adds extra moisture and weight to the whipped cream so it might not be as light and fluffy. Add 2 tablespoons of 100% pure pumpkin puree. You might need to add a little bit more sugar as well. 

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Close up image of whipped cream in a cup with cinnamon sticks.

Pumpkin Spice Whipped Cream

This Pumpkin Spice Whipped Cream makes all your fall desserts just that much better. Light, fluffy, and perfectly spiced homemade pumpkin spice whipped cream is much better than storebought and it’s made with only 4 ingredients. Use it to top Sweet Potato Overnight Oats, Homemade Hot Chocolate or any fall treat!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 455kcal
Author: Tonya Fowler
Cost: $5

Equipment

Ingredients

  • 1 cup Heavy whipping cream cold
  • 2 tablespoons brown sugar
  • ½ teaspoon pure vanilla extract or vanilla bean paste
  • ½ teaspoon pumpkin pie spice
  • 1 pinch salt

Instructions 

  • To the bowl of a stand mixer fitted with the whisk attachment, add heavy cream, brown sugar, vanilla extract, pumpkin pie spice, and a pinch of salt.
  • Mix on medium-high speed for 2 – 3 minutes or until stiff peaks form. It’s done when you lift up the whisk attachment and the whipped cream stays in place. The whisk attachment will leave trails in the whipped cream and it should stand tall without drooping if you lift up the whisk and turn it upside down. Be careful not to overmix otherwise it can curdle and turn into butter.
  • Transfer the whipped cream to a medium-sized bowl using a silicone spatula. Use immediately or store covered in the fridge for up to 5 days.

Notes

Tips and Tricks

  • Sugar: Powdered sugar or granulated sugar is fine to use. I like to use brown sugar because it adds a richer flavor than just powdered sugar or white granulated sugar.
  • Cream: Heavy cream or heavy whipping cream. The most important thing is to use COLD cream, otherwise it won’t whip as nicely. DON’T substitute milk or half-and-half because it doesn’t have a high enough fat content to whip into whipped cream.
  • Looser whipped cream: I like to whip to the “stiff peaks” stage but if you want a looser whipped cream, run your mixer until the whisk leaves light trails in your whipped cream and your whipped cream droops a little when you lift up your whisk.
  • How to make Stabilized Whipped Cream: If want to be able to pipe your whipped cream so that it keeps its shape- add gelatin to it. Add 2 teaspoons of cold water to a small microwave-safe bowl, sprinkle ½ teaspoon of unflavored gelatin over top, allow it to sit for 4 minutes then microwave it until the gelatin is fully dissolved. Allow it to cool slightly (it should still be liquid) while you mix your whipped cream. Once your whipped cream reaches the soft peaks stage pour your gelatin mixture in. Continue mixing until stiff peaks form. From here you can transfer it to a piping bag to decorate your desserts or drinks. 

Nutrition

Calories: 455kcal | Carbohydrates: 16g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 55mg | Potassium: 134mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 1751IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.3mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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