pumpkin spice whipped cream

Pumpkin Spice Whipped Cream

Pumpkin Spice Whipped Cream Takes Desserts to a New Level

It’s hard to believe that Thanksgiving is already a few weeks behind us, with Christmas fast approaching. If you are looking for dessert inspiration, I have a simple recipe for you that will boost your Christmas feast. Whether as a topping on apple crisp, pie, or even dolloped into a cup of coffee, pumpkin spice whipped cream can be made easily from your kitchen. Without nitrous oxide (the chemical which “whips” cream in a can), artificial sweeteners, or preservatives, all you will taste is natural flavors! The best part is you don’t even need a stand mixer!

Be Sure to Use Cold Heavy Cream

You may be considering using light cream or even half & half for whipped cream, but the result may not turn out you hoped. Cream produced with light creams will be nowhere near as light and fluffy when using heavy cream and won’t create stiff peaks. Temperature is the second factor that will help improve this recipe. Cold cream forms tall peaks and a lighter texture when whipped. To help keep cream as cold as possible, store cream in the fridge until the whipping process. First, I measure my cream and extract and add it to my mixing bowl. Next, I’ll chill both the bowl and whisk attachment in the fridge for ten to twenty minutes and remove immediately before whipping. 

You Can Make Pumpkin Spice Whipped Cream in a Jar or Stand Mixer

While I suggest using a stand or hand mixer for this recipe, it’s possible to make pumpkin spice whipped cream even without an appliance. All you need is a clean pint-sized jar chilled in the freezer without the lid for about 15 minutes. Removing the cover before chilling helps cool the inside of the glass faster. A cold jar helps when whipping cream by slowing how quickly the cream warms. Chilled cream creates a smoother consistency, and more air builds into the cream when whisking. One trick to help whip cream faster in a jar is to place a stainless-steel blender ball inside while shaking, replicating a whisk attachment.

pumpkin spice whipped cream

Pumpkin Spice Whipped Cream

Easily create a pumpkin spice whipped cream perfect for holiday desserts!
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: pumpkin spice, whipped cream
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 16
Calories: 55kcal


  • 1 cup heavy cream
  • 1 to 2 Tbsp. granulated sugar
  • 1 ½ tsp. vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • ¼ tsp. ginger
  • ¼ tsp. nutmeg
  • tsp. ground cloves


Making with a Stand Mixer

  • Place the cream inside of a mixing bowl. Place the bowl of cream and a whisk attachment in a fridge to chill for at least 20 minutes.
  • While the cream and bowl chill, measure the spices and sugar into a small bowl. Set aside.
  • Once the cream has chilled, add the vanilla extract, spices, and sugar.
  • Mix on high speed until stiff peaks form, about a minute.
  • Serve immeditately.

Making With a Jar

  • While the jar is chilling in a freezer, measure out the spices and sugar into a small bowl. Set aside.
  • Be sure to keep the cream refrigerated until ready to mix
  • Once the jar has chilled, remove it from the freezer. Add the cream, spices, sugar, and vanilla extraxt.
  • Replace the lid, and shake vigorously until the sloshing of the cream starts to subside. It may take about 10 minutes depending on how cold the jar is.
  • To test the cream, remove the lid. Scoop the cream with a spoon, and hold the spoon upside down. If the cream holds its shape and stays on the spoon, it is ready.
  • Serve immediately.


If you don’t have all of the spices on hand, you can substitute the cinnamon, ginger, allspice, nutmeg, and clove for two teaspoons of a pumpkin spice mix.
Nutrition facts are calculated by WP Recipe Maker using an AI generator. Nutrition information will vary based on the brands and ingredients selected. The nutrition information is a general guide.


Calories: 55kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.03mg

Storage Tips

If you have leftover whipped cream, store it in an air-tight container for up to 3 or 4 days. If the cream’s expiration date is sooner, follow that date. The cream will fit in a pint-sized jar by following this recipe exactly and not doubling the ingredients. If the cream should collapse during storage and lose the air whipped in, you can shake the jar again to incorporate air back in. When decorating a pie or adding cream to a cup of coffee or cocoa, you can do so using a spoon. To create a more decorative touch, transfer cream to a piping bag with a favorite piping tip. I usually use a star tip, but any style will work. 

This recipe is also fun to experiment with by changing the flavors! You can swap the vanilla extract for maple, rum, or any other extract you may have on hand. The spices can also be left out or changed if you don’t want them to battle with the flavor chosen. What are some favorite dishes you like to decorate with freshly whipped cream?

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