If you want to know how to make pumpkin meringue cookies, you’ve come to the right place! These cookies are light, airy, and perfect for autumn gatherings with a twist of pumpkin spice that wraps around your senses.
This pumpkin meringue cookie recipe targets issues like fragile texture, uneven baking, meringue collapse, dull flavor, and short shelf life for fall-inspired treats.
I love baking cookies for my family but sometimes I struggle with achieving that perfect meringue texture, especially when it comes to getting those stiff peaks just right. With these pumpkin meringue cookies, I’ve tackled those challenges head-on, trust me, they won’t flop on you!
What truly sets this recipe apart is how easy it is to whip up these airy treats in just about six and a half hours from start to finish. And while they may require a bit of patience in the oven, the final result is always worth the wait.
If you’re looking for something else that plays nicely with other fall flavors, try this 5-Ingredient Pumpkin Frappuccino!
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, rye, or gluten-containing ingredients in the listed ingredients.
- The recipe is not vegan due to the inclusion of egg whites, which are animal-derived and cannot be substituted here.
- This recipe is dairy-free since it does not contain milk, butter, cheese, or any dairy-based products.
- The recipe is suitable for nut-free diets because none of the ingredients contain tree nuts or peanuts.
- This recipe is not low-carb or keto friendly because pumpkin puree and sugars contribute significant carbohydrates.
Why You Will Love This Recipe
- Light and Crispy Texture The egg whites whipped to perfection create a light and airy cookie that’s a joy to bite into. Each meringue cookie offers a satisfying crunch that dissolves with ease.
- Warm Pumpkin Flavor Infused with pumpkin pie spice, these cookies carry the warm flavors of fall. The blend of spices fills your kitchen with a cozy aroma that evokes all the comfort of the season.
- Endless Decorating Possibilities With vibrant colors from food dye, you can easily customize these cookies for any occasion. Piping different shapes adds a fun touch that reflects your creativity and makes them visually appealing.
- Make-Ahead Treat These cookies keep well in an airtight container, making them a thoughtful option for ahead-of-time baking. You can whip up a batch and enjoy them for days, perfect for holiday gatherings or snacking at home.
How to Make Pumpkin Meringue Cookies
- Prep Time: 30 minutes
- Cool Time: 4 hours
- Cook Time: 2 hours
- Total Time: 6 hours 30 minutes
- Yield: 108 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A clear process to create light, crisp pumpkin spice meringue cookies with beautiful seasonal colors and flavor.
Ingredients
- 5 large egg whites, fresh and at room temperature
- 1 cup (200 g) granulated sugar, preferably fine for smoother texture
- A pinch cream of tartar
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Orange gel food coloring, as needed for pumpkin color
- Green liquid food coloring, as needed for decorative stem color
Instructions
- Step 1: Preheat your oven to 175°F (80°C). Line large baking sheet(s) with parchment paper to prevent sticking and ensure easy cookie removal.
- Step 2: In a medium heatproof bowl, combine 5 room temperature egg whites, 1 cup granulated sugar, and a pinch of cream of tartar. Place the bowl over a pot containing an inch of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly for 7 minutes until the sugar is completely dissolved and the mixture looks glossy.
- Step 3: Carefully pour the warm meringue mixture into a large mixing bowl. Gently fold in ½ teaspoon pure vanilla extract and 1 teaspoon pumpkin pie spice using a spatula. Folding should be done lightly to avoid deflating the egg whites and maintain airiness.
- Step 4: Using an electric mixer, start beating on low speed and gradually increase to high. Continue beating for 7 minutes until stiff peaks form. Stiff peaks mean that when you lift the beaters or whisk, the peaks stand straight up and do not collapse.
- Step 5: Measure out 2/3 cup of the meringue into a separate mixing bowl. Add green liquid food coloring a few drops at a time, stirring gently until the desired green hue for pumpkin stems is reached. Add orange gel food coloring gradually to the remaining meringue in the large mixing bowl and beat gently until the color is evenly mixed and saturated to your liking.
- Step 6: Fill a piping bag with the orange meringue mixture and cut a small opening at the tip. Pipe small domes or pumpkin shapes onto the prepared baking sheet. Maintain consistent height on each piped cookie to ensure even baking. Use the green meringue to pipe decorative stems on top of the pumpkin shapes.
- Step 7: Place the baking sheet in the preheated oven at 175°F (80°C). Bake for 2 hours. The low temperature is crucial for drying the meringues rather than cooking, preserving their light and airy texture.
- Step 8: After baking, turn off the oven and leave the cookies inside with the oven door slightly ajar. This slow cooling prevents cracks and maintains the cookies’ charming appearance. Allow cookies to cool completely over approximately 4 hours in the oven.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days. Avoid moisture and direct sunlight to preserve crispness.
- Keep in an airtight container in the fridge up to 7 days, ensuring minimal exposure to humidity.
- Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Use fresh large egg whites at room temperature without any yolk for best meringue volume and texture.
- Make meringue on a dry day; humidity will cause your meringue to become sticky and soft.
- Ensure your mixing bowl and beaters are completely clean and dry before starting to beat the egg whites.
- If the meringue looks too runny after beating, continue beating an additional 3 minutes until stiff peaks hold their shape.
- Add food coloring gradually, about ½ teaspoon at a time, to reach the desired vibrancy without over-saturating the meringue.
- Rotate your baking sheet halfway during baking for even heat distribution and baking consistency.
- Store cookies with a desiccant packet to maintain crunch if they become soft.
- Serve these pumpkin spice meringue cookies alongside spiced coffee or a hot cup of apple cider for a seasonal pairing.
- They go well with fruit salads or a simple cheese platter.
- Consider using them as garnish for cakes or layering in trifles.
- For an extra touch, drizzle with chocolate or caramel sauces or sprinkle with crushed nuts or powdered sugar.
- No reheating is required as these are dry and crisp cookies. If necessary, let thaw at room temperature if previously frozen.
- Granulated sugar should be fine granulated sugar for a smooth, stable meringue.
- Use pure pumpkin pie spice; the blend brings warm notes that evoke fall flavors.
- Use orange gel food coloring for concentrated color and green liquid food coloring for accents.
- Avoid pumpkin pie filling as it contains extra ingredients not suitable for meringue flavoring.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. It’s key for that rich flavor and moist texture, so look for canned options like Libby’s.
- Granulated sugar: Opt for fine granulated sugar for a smoother meringue texture. This ingredient contributes sweetness and stability, so it’s vital for your cookies!
- Egg whites: Use fresh large egg whites, and make sure there’s no yolk. They create that light, airy meringue. Room temperature whites whip up better, too!
- Brown sugar: Light or dark brown sugar works well. It adds depth of flavor and slight chewiness for the cookies, making them far from ordinary.
- Vanilla extract: I like pure vanilla extract for the best flavor. It enhances sweetness and complements the pumpkin, so don’t skip this one!
- Ground cinnamon: Add warm notes and a cozy aroma with ground cinnamon. Freshly ground is best, but store-bought works fine for convenience.
- Ground nutmeg: A pinch of ground nutmeg gives a subtle spiciness, elevating the fall flavor. Don’t go too heavy; it can quickly overpower!
- Powdered sugar: Use this for the meringue; it helps achieve a smoother, glossy finish. It’s important for texture, so make sure it’s from a reliable brand.
Recipe Tips
- If meringue isn’t forming peaks, ensure egg whites are at room temperature and use a clean, dry bowl for beating.
- When the meringue appears too runny, continue beating for an additional 3 minutes until stiff peaks hold their shape.
- If colors aren’t vibrant enough, add food coloring gradually, using ½ teaspoon at a time, until the desired hue is achieved.
- For uneven baking, rotate the baking sheet halfway through baking to allow for even heat distribution.
- If the cookies develop a soft texture, store them in an airtight container with a desiccant for improved crunchiness.
Serving Suggestions
Serve with spiced coffee or a hot cup of cider for a warm and inviting experience. Pair them with a fruit salad or a simple cheese platter.
Use to make meringue bites filled with whipped cream or ice cream for added charm. Add to cake layers as a cute garnish or layer them in a trifle dish.
Top with chocolate drizzle or caramel sauce for a sweet accent. Sprinkle with crushed nuts or a dusting of powdered sugar for extra flair.
Recipe variations
- You can use almond extract instead of vanilla to add a subtle nutty flavor to your pumpkin meringue cookies. Add ½ teaspoon almond extract in place of vanilla.
- You can add ground cinnamon or nutmeg along with the 1 teaspoon pumpkin pie spice for a spicier note. Add ¼ teaspoon extra cinnamon or nutmeg to the meringue mix.
- Either orange or yellow gel food coloring can create different pumpkin shades. If using yellow, start with ½ teaspoon and adjust until you reach your desired warm tone.
- If making a smaller batch, halve the egg whites to 2 or 3 and use ½ cup granulated sugar, keeping pumpkin pie spice at ½ teaspoon; baking time remains the same. This joins my sweet potato turnovers recipe in the autumn treat collection.
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How to Store?
To keep your pumpkin meringue cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 2 days, avoiding moisture and direct sunlight to preserve texture.
Refrigeration: Place pumpkin meringue cookies in an airtight container in the refrigerator up to 7 days, ensuring no exposure to humidity.
Freezing: Wrap cookies tightly in plastic wrap, then place in a freezer bag or container for up to 3 months. Thaw at room temperature.
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