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Pumpkin Whipped Cream

Pumpkin spice season just got an upgrade. Top your PSL with this luscious pumpkin whipped cream, and you’ll go weak in the knees!

It’s made with only five simple ingredients, including real pumpkin puree and warm pumpkin pie spices. Trust me, this whipped cream is overflowing with cozy fall flavor. 

Serve it with your morning coffee, and you’ll be ready to take on the day in no time!

Glass bowl with pumpkin whipped cream, two large pumpkins in the background.
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Why You’ll Love This Pumpkin Whipped Cream

Pumpkin whipped cream is the perfect way to jazz up your favorite autumn treats – pumpkin pie, spiced lattes, pancakes, you name it!

Here’s why:

Festive Flavor: The pumpkin pie spice has everything you need to feel cozy.

Easy Recipe: You only need five ingredients and about 10 minutes to make a batch.

Impress Guests: Wow your friends and family by serving this homemade, gourmet-style whipped cream at your next fall gathering.

Pumpkin whipped cream in a metal mixing bowl.


Creamy, not-too-sweet, and filled with yummy spices, this stuff is the epitome of fall in every luxurious spoonful.

Here’s what you need to make it:

  • Heavy Whipping Cream: The rich, high-fat foundation that whips up light and fluffy. Chilled 35% cream works best.
  • Pumpkin Puree: Use 100% pure pumpkin puree from a can. It’s smooth and consistent, adding a lovely orange hue.
  • Pumpkin Pie Spice: This warming blend of cinnamon, ginger, nutmeg, allspice, and cloves is fragrant and dreamy.
  • Pure Vanilla Extract: Rounds out the spices with sweet, complex notes. Look for an extract made from real vanilla beans or vanilla paste.
  • Powdered Sugar: Dissolves smoothly for a hint of sweetness. It also stabilizes the cream so it lasts longer. 
  • Salt: Just a pinch balances the sweetness and enhances the overall flavor. 
Pumpkin whipped cream on spatula from the mixing bowl.

How to Make Pumpkin Whipped Cream

If you made my salted caramel whipped cream, you’ll know how something simple can really elevate a dessert. 

You’ll also know that it’s beyond a breeze to make! Here are the steps:

1. CHILL. Everything you need should be cold before you start. So, freeze the mixing bowl and beaters, and make sure the cream and pumpkin are cold from the fridge.

2. WHIP. Whisk the cream, sugar, and spices until thickened. 

3. WHISK. Add the pumpkin and whisk to stiff peaks.

Once it’s thick and fluffy, you can dollop it in your cup of joe, on waffles, or even over a slice of fudgy brownie pie. Delish!

Tips For the Best Pumpkin Whipped Cream

I used almost a whole batch of this in one day. 

It started in my coffee, found its way onto my muffin, and topped my after-dinner slice of brownie. 

Needless to say, it was a hit! But before you start, check out these tips to ensure your cream is top-notch!

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  • Chill everything. I said it already, but I can’t stress this enough – freeze the bowl and beaters for about 15 minutes before whipping. And use very cold cream and pumpkin. 
  • Watch it carefully. It’s so easy to overwhip whipped cream – especially when it’s tinted orange with pumpkin. So be sure to keep an eye on it.
  • Use canned pumpkin puree. For the best flavor and texture, use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
  • Adjust the spices. Taste the cream before adding the pumpkin, and add more sugar and/or spice as needed. 
  • Sweeten it gradually. Start with less sugar than you think you need, then add more to taste. Also, feel free to use 3-4 tablespoons of brown sugar if you want caramel notes. 
Top view of pumpkin whipped cream sprinkled with pumpkin spice served in a glass bowl.

Recipe Variations

Believe it or not, there are a few ways to modify this recipe.

So, if you tried it and it wasn’t quite right for you, try one of the following variations:

Make it vegan. For a non-dairy version, swap the heavy cream for chilled coconut cream. Whip it the same way for a vegan pumpkin spice topping.

Add chocolate. One tablespoon of cocoa powder will give it a lovely, chocolatey undertone. 

Use maple syrup. Swap out the powdered sugar for 2-3 tablespoons of maple for an even more autumnal treat.

Give it some tang. Add 2-3 tablespoons of soft cream cheese right at the end.

Serving Suggestions

We’ve talked about lattes, brownies, and pumpkin pie, but that’s not all you can do with pumpkin whipped cream!

Here are my top ways to use it:

Muffins topped with pumpkin whipped cream.

How to Store

As with most whipped cream recipes, this stuff is best made and served immediately. The longer it sits, the flatter it becomes. 

Whipped cream is also known to turn watery after a while.

But if you have some left, here’s what to do:

To Store: Store leftovers in an airtight container in the fridge for up to two days. Whip before using. 

To Freeze: Pipe or dollop the whipped cream onto a parchment-lined baking sheet and freeze until solid, about 2-3 hours. Transfer the frozen whipped cream to a freezer bag and store for up to 1-2 months.

Thaw frozen whipped cream in the fridge and re-whip before use.

More Whipped Cream Recipes You’ll Love

Kahlua Whipped Cream
Raspberry Whipped Cream
Lemon Whipped Cream

Pumpkin Whipped Cream

Course: DessertCuisine: American


Prep time





Top your latte with this luscious pumpkin whipped cream, and you’ll go weak in the knees! Made with only five ingredients, it’s a fall dream come true.


  • 1 cup heavy whipping cream, very cold

  • 1/4-1/2 cup powdered sugar (to taste)

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon pure vanilla extract

  • 1 pinch salt

  • 1/2 cup pumpkin puree


  • Chill a large mixing bowl and the beaters of an electric mixer in the freezer for about 15-20 minutes.
  • Pour the cold, heavy whipping cream into the chilled bowl. Add the powdered sugar, pumpkin spice, vanilla, and salt and whip on medium speed until medium peaks form, about 1-3 minutes.
  • Add the pumpkin puree and continue whipping until the mixture forms stiff peaks. Be careful not to over-whip.
  • Taste and adjust sweetness and spices as desired.
  • Use immediately as a topping for pies, cakes, hot drinks, or other fall desserts.


  • Make sure the heavy cream is very cold and at least 35% fat for the best texture.
  • Omit the pumpkin if you want something light. It’ll still be wonderfully spiced and fall-flavored.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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