Scoop cold coconut cream into a mixing bowl. Beat coconut cream with whisk attachment until stiff peaks form, about 2-3 minutes. Do not overbeat or coconut cream will get too warm and soften. Reserve 1 cup of whipped coconut cream for garnish.
Pipe or spoon reserved whipped coconut cream on top, and sprinkle crushed gingersnap cookies and a little pumpkin spice on top, if desired.