Pumpkin Meringues
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Pumpkin spice and fall bring all the cozy feels for me. These Pumpkin Meringues are a perfectly light and gently spiced treat for my hot tea time.
These fall cookies they offer all the cozy notes of autumn in a crisp little bite and are great as a unique Thanksgiving recipe. As a productivity manager at heart, I love recipes that feel a little special but still help keep the day running smoothly.
These Pumpkin Meringues also make the cutest dessert board addition. Whether you’re getting ahead on your Thanksgiving prep or simply want a festive sweet to enjoy, these light meringues are the perfect make ahead treat.
Why Try This Recipe
Simple Recipe – These cookies are made with just a handful of ingredients and come together quickly.
Delicious – These light cookies have pumpkin spice flavor and are the perfect, light fall snack
Festive – These meringue cookies are fun alternative to pumpkin cookies or pumpkin bars when you want something different and festive. Pack them into small cellophane bags tied with twine for teacher gifts, hostess gifts, or Thanksgiving favors.
Like my Pumpkin White chocolate Chip Cookies, my Pumpkin Cookies with Cream Cheese Frosting, and my Pumpkin Pecan Cookies, these are sure to be a favorite fall cookie recipe.
Ingredients
- Egg whites
- Sugar
- Cream of tartar
- Pumpkin Pie Spice extract
- Orange gel coloring
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How to Make Pumpkin Meringues
Step 1 – Prepare cookie sheet. Combine egg whites and cream of tarter in a bowl. Mix until frothy and soft peaks form.
Step 2 – Incorporate sugar very slowly. Mix until stiff peaks form and sugar completely dissolves.
Step 3- Fold in pumpkin spice flvoring and food color until incorporated.
Step 4 – Pipe meringues onto cookie sheet. Bake as directed and let cool in oven for 1 hour.
Raquel’s Time-Saving Recipe Tips
- If you can, separate eggs earlier in the day so the whites come fully to room temperature. This helps them to whip faster and higher.
- Pipe with a piping bag for best results.
- Once the cookies start to bake, resist the temptation to open the oven door until they are completely cooled. The cool air can cause the meringues to deflate or collapse
- Meringues work best when batter mixed in a glass or metal bowl. Do not use a plastic bowl if possible.
- These cookies are great to make ahead. They keep beautifully for days in an airtight container.
Serving Suggestion
Pair with hot apple cider, tea, or your pumpkin spice latte recipe.
More Easy Cookie Recipes
What more Easy cookie recipes? See all my easy cookie recipes
Pumpkin Meringues
Ingredients
- ½ cup egg whites no trace of yolk
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon Pumpkin Pie Spice Extract
- 1 ½ cup sugar
- Orange gel food coloring
Instructions
- Preheat the oven to 250 degrees. Line a couple baking sheets with parchment, set aside.
- In the bowl of a stand mixer, combine the egg whites and the cream of tartar. Mix on medium speed for about a minute or until bubbly and frothy looking.
- Slowly add in the sugar, about a tablespoon or so at at time, allowing it to mix on medium speed for about 30 seconds to a minute between each addition. Do not rush it. Continue to mix until all the sugar is incorporated and the eggs are whipped to stiff peaks – about 10 minutes.
- Add in the pumpkin flavoring and orange food color – only use gel or powder food coloring as liquid will change the consistency of the batter.
- Mix until incorporated, scraping the sides often.
- Transfer the meringue to a piping bag fitted with a large star tip.
- Pipe a large mounds of meringue on the parchment paper, about the size of a ping pong ball or so.
- Bake in the preheated oven for one hour. Do not open the door, but turn off the heat and leave the meringues in the oven for an additional hour as the oven cools gradually.
Nutrition
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