Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Learn how to make the best cookies every time using my tips and tricks for meringue success.
Love pumpkin flavors? Serve these pumpkin snickerdoodles with a big glass of my copycat Starbucks Pumpkin cream cold brew coffee!
Meringue Cookies with Pumpkin
This is a classic meringue cookie recipe with a pumpkin spice twist!
If you’ve tried making meringues before with questionable results, you’re not alone. Getting that melt-in-your-mouth airy consistency can be tricky.
I’ve had my share of meringue fails over the years too before I finally mastered these egg white based cookies. Now, I know what it takes–and I get to share what I’ve learned with you!
In this recipe walk you through every step of making meringue cookies from beginning to end.
Impress your friends and family by showing up to your next autumn gathering with a bowl of homemade pumpkin spice meringue cookies to share!
After you learn how to make homemade meringue cookies, you’ll want to try all the different variations. Add these Minty Meringue Cookies to your list for the holidays.
Try my chewy pumpkin cookies for a classic treat! The texture will remind you of my favorite chocolate chip cookie recipe.
Ingredient Notes
Egg whites. Don’t throw away the yolks! Save them and make some Homemade Lemon Curd
Pumpkin pie spice. I use my homemade Pumpkin Pie Spice mix. Store bought works just fine too.
Orange food coloring. I use gel colors. You can leave this out if you don’t care about their color but I love the festive touch it adds!
Easy Instructions
Start by lining a baking sheet with parchment paper.
Add the egg whites to a mixing bowl and whisk them for about 30 seconds.
Once the whites look frothy, add the remaining ingredients except for the sugar and nutmeg. Beat on high with an electric mixer.
Slowly add granulated sugar to the bowl as you beat. Continue beating until stiff peaks form. This takes several minutes, depending on the strength of your mixer.
From here, you can drop your meringue by spoonful onto the baking sheet or make pretty designs.
I fill a disposable pastry bag and use various decorating tips to make stars and swirls. Pipe all your meringues onto your baking sheets. Sprinkle each cookie with nutmeg.
Bake the pumpkin spice meringues in a 200 degree oven for 80 minutes.
Turn off the oven. Leave the cookies inside without opening the oven door for at least 4 hours to set.
Finally, remove from the oven and enjoy!
Tips & Tricks
- Always start with a clean, dry mixing bowl. Any trace oils will prevent your egg whites from developing stiff peaks!
- Use room temperature eggs. I find the egg white separates from the yolk much easier.
- I recommend using an electric mixer with whisk attachment when making meringues. I find it gives a more “even” beating. You’ll also save your wrists!
- Line baking sheets with parchment paper (this is a must!). The parchment paper allows the meringues to rise, without sticking to the pan. Once you’re done, they lift off so easy without cracking!
- DO NOT OPEN THE OVEN DOOR while the meringue cookies are baking or while they’re setting afterward. Seriously. Whatever happens, keep that door closed.
- I like to make my meringues after dinner, turn off the oven then go to bed. When I wake up, they are perfect! If you make them during the day, let them sit in the oven for about 3-4 hours before taking them out.
- Do not bake them when it’s humid. Baking and storing meringues in a humid environment makes them unpleasantly sticky.
- Use an oven thermometer for most consistent results. Most home ovens don’t gauge temperature accurately.
Recipe FAQs
An over heated oven is usually the culprit when it comes to cracked meringue cookies Make sure to set your oven no higher than 200 degrees. Use an oven thermometer to check the temperature and adjust the oven setting as needed.
I use the star shaped tip on a frosting bag. Pipe the meringue onto the baking sheet and pull upward at the end to create a tip.
Once hardened and cooled, transfer them to a dry airtight container. Store at room temperature. Enjoy homemade meringue cookies within 1 week.
No, pumpkin spice meringue cookies are not made with pumpkin. They’re just flavored with the spices used in pumpkin pie!
More Dessert Recipes
- Chocolate Cheesecake Bars: graham cracker crust, creamy cheesecake, and chocolate cookie top. What’s not to love??
- Vanilla Bean Shortbread Cookies: use any color sprinkles for any occasion. These are so buttery and good!
- Haystacks
- Vanilla Funfetti Cake: a from scratch funfetti cake filled with creamy vanilla buttercream frosting!!
- Chocolate Meringues
- Pecan Pumpkin Pie
Easy Cookie Recipes
See all Cookies recipes
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Pumpkin Spice Meringue Cookies
Ingredients
- 4 large egg whites
- 1 Tablespoon white vinegar
- 1 teaspoon cornstarch
- 1 drop orange gel food coloring
- 1 teaspoon Vanilla Extract
- 1 teaspoon pumpkin pie spice mix
- 1 cup granulated sugar
- ½ teaspoon nutmeg
Instructions
- Line baking sheets with parchment paper (I used 3 15×10-inch sized baking sheets). Set aside.
- In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
- Add in vinegar, cornstarch, food coloring, and vanilla extract, and pumpkin pie spice mix. Turn mixer on high and beat. While beating, slowly add the sugar in a steady stream.
- Beat for 4 minutes on high until still peaks form.
- Spoon meringue into a large pastry bag with a tip of your choice. Pipe onto parchment paper lined baking sheets. Sprinkle immediately with nutmeg.
- Bake in a 200 degree oven for about 80 minutes. (DO NOT OPEN OVEN DOOR)
- Turn oven off and allow meringues to set 4 hours or overnight (DO NOT OPEN OVEN DOOR DURING THIS TIME).
- Once set, remove from parchment paper and enjoy!
Notes
Nutrition
Pumpkin Spice Meringue Cookies are look as impressive as they taste! Flavored with seasonal spices, these orange cookies will have you ready to welcome fall.
I would use the Rodelle Almond Extract in my mother’s recipe for Bonket. It is a family tradition for the holidays. While my children and grandchildren love and expect it, perhaps Rodelle Almond Extract will add the missing flavor from my childhood memory. Perhaps it is just the love that she put into everything she created as well as her that I am missing.
I need to find out what a Bonket is. SOunds intriguing 🙂
If I won I would totally make these!! They look so yummy. Pumpkin everything! I would also use the almond extract in everything because I am an almond addict. So good. This would fuel my baking addiction in the best possible way.
Oh Almond extract is my achilles heel, so much awesome flavor it adds to anything.
Your cookies look amazing but my mind is racing with possibilities!! It’s a toss up between pumpkin spice marshmallows, which I think would be incredible in hot cocoa, or cream puffs filled with pumpkin spice pastry cream. I can’t wait to get some and start experimenting!
i would definitely try your cookies!!!!
If I win, I would make these pumpkin cookies. I love baking for the holidays
Of all the cookies I’ve made in my life, can you believe I’ve never made meringue cookies???!!! I’ll have to change that and make yours if I win!
Yes, that must change 🙂
Always afraid to make meringue cookies but this sounds easy. I’m going to try them!
What pretty meringue cookies Aimee! Loving all those great tips too!
Thanks Trish!
I would be making these Pumpkin Spice Meringue cookies.
Wow, swirly meringues! These are gorgeous! And my son is a meringue fanatic and he adores pumpkin, so you can bet I’m doing these for him! That will maybe buy me a hug. I’m cool with that.
Does it have to be white vinegar?
Yes because it has no flavor or color 🙂
MY FAVORITE COOKIES. I LOVE MERINGUES!!! CAN’T WAIT TO MAKE THE PUMPKIN SPICE MERINGUE COOKIES!!! That TURKEY BRINE sounds interesting!!! Something new to try. Thanks for the opportunity to win these wonderful items!!!
You’re welcome, good luck 🙂
Would be delighted to win
Would love to win.
I’ll try peppermint meringue!
These are so stinking cute! Thanks for the meringue tips too. I’m not sure I could handle waiting overnight to taste test them though!
I would definitely make the PSM cookies! They would be a hit with all of my friends & family!! I would also like to try the Turkey Brine. I’ve had some great turkey that used brining.
What a clever girl you are! My grandmother used to make a version of meringues called Forgotten Cookies when I was a child. I was amazed when they transformed from the wet batter to crispy cookies in the closed oven. Love the Pumpkin Spice flavoring touch. Love me some Rodelle in any flavor!
I love the name Forgotten Cookies. I bet she came up with it because they stayed in the oven and forgot about them. I’ve done that. Found out the next day at dinner as I was preheating the oven. WHOOPS.
Should I win, I would make my favorite: Pumpkin Spice Cake with raisins, walnuts, and chocolate chips. I also make a mean Pumpkin raisin, walnut, and chocolate chip cookie.
Those look absolutely beautiful and delicious. If I were to win I would totally love to make your cookies and I would also love to try the Vanilla Bean Pizzelles Recipe!