These cute pumpkin spice meringue cookies are as tasty as they are adorable. This is a gluten-free fall treat that provides both the flavors and scents that shout autumn baking.
Want more delicious pumpkin-flavored desserts? Check out my beautiful and delicious pumpkin spice yule log.
Cute Pumpkin Spice Meringue Cookies
Meringue cookies and pavlovas have become a regular around here. When I make my favorite key lime pie, which happens to be quite a bit, or desserts that involve curd, I automatically have extra egg whites. Meringue is the obvious choice. It has also been a great gluten-free option to bring to a party or event to include those who often cannot participate in desserts.
With fall here and an itch to bake with the quintessential autumn flavors, these cute pumpkin spice meringue cookies came to my mind. Last time I made meringues, I thought, “These kinda look like pumpkins.” Then, I thought about how easy it would be to incorporate pumpkin spice flavors into the mixture. The idea was set. Execution had to happen.
These meringues have the anticipated crisp outer shell with the softer, marshmallow-like center.
What Ingredients are in Pumpkin Spice Meringue Cookies?
- egg whites
- sugar
- cream of tartar
- salt
- corn starch
- pumpkin pie spice
- nutmeg
- cinnamon
- ginger
- all spice
What is a Meringue, and What are the Different Types of Meringues?
A meringue is a light, airy mixture made primarily from egg whites and sugar, whipped together until it forms stiff peaks.
There are three main types of meringue, each used for different desserts:
- French meringue (basic meringue):
- Made by simply beating egg whites and gradually adding sugar.
- It’s the lightest and easiest type but also the least stable.
- Commonly used for cookies, pavlovas, or folded into batters.
- A French meringue is what is used for this pumpkin spice meringue recipe.
- Swiss meringue:
- Egg whites and sugar are gently heated together over simmering water, then whipped until glossy and thick.
- It’s smooth and more stable than French meringue.
- Often used for buttercream frosting or as a topping.
- Italian meringue:
- Made by pouring hot sugar syrup into whipped egg whites while beating continuously.
- It’s the most stable of all and safe to eat without further baking.
- Used for buttercreams, pies (like lemon meringue pie), and mousses.
How to Store Pumpkin Spice Meringue Cookies
After pulling meringues out of the oven, they should be stored in an air-tight container in a cool, dry atmosphere, away from humidity. They can be stored for up to two weeks. I have never frozen my meringues, but the web says this:
Freezer:Â To freeze, layer them with parchment paper in an airtight container and freeze for up to 3 to 6 months.Â
Reviving:Â If the cookies become soft, you can try re-crisping them by baking at a low temperature (around 225 degrees) for 10-15 minutes.Â
Cute Pumpkin Spice Meringue Cookies
Ingredients
- 4 egg whites
- 1 cup sugar
- orange food coloring to liking
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1 1/2 tsp corn starch
- 1/2 tsp pumpkin pie spice
- 1/8 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp all spice
- rosemary stems cut to 1/2"
- small mint leaves
Instructions
- Preheat oven to 225. Line a baking sheet with parchment paper or a silicone mat.
- Attach the whisk attachment to the stand mixer. Beat 4 egg whites on high until soft peaks form, about one minute.
- With the mixer running, slowly add 1 cup of sugar. Continue beating on high for 8 minutes.
- Add orange food coloring to your liking. Continue beating 2-3 more minutes on high until food coloring is fully incorporated. Stiff peaks will be formed, and the mixture should have a smooth, glossy finish.
- Fold in 1/2 tsp cream of tartar, 1/8 tsp salt, 1 1/2 tsp corn starch, 1/2 tsp pumpkin pie spice, and 1/8 tsp of cinnamon, ginger, nutmeg, and allspice. Fold in gently so as not to lose its fluff, but make sure all is incorporated thoroughly.
- Add meringue to a large pastry bag fitted with a 195 piping tip.
- Pipe meringues onto parchment paper. Hold the bag perpendicular to the surface and squeeze out meringue to a ball-like shape. Doing a light squeeze close to the surface, followed by a longer squeeze while moving slightly up as the meringue forms its shape, seems to do the trick. These do not expand while cooking, so you can pipe them fairly close together. Video tutorial provided below for your convenience.
- Cut rosemary stems to about 1/2". Poke the stem through a mint leaf to add to the top of each meringue.
How to Make Pumpkin Meringues: Video Tutorial
Want More Fun Pumpkin Desserts for Fall?
Pumpkin Bread with a Cream Cheese Swirl and a Crumb Topping
