★★★★★

Pumpkin Spice Meringue Cookies

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 cookies with a big glass of our copycat Starbucks Pumpkin cream cold brew coffee!

Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Plus I've got some tips and tricks for meringue success!

Why this Recipe is Best

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.

Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Plus I've got some tips and tricks for meringue success!

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

Why did my meringue cookies crack in the oven?

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.

How do you make that pretty pointed tip on the cookies?

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.

How do you store homemade meringue cookies?

Once hardened and cooled, transfer them to a dry airtight container. Store at room temperature. Enjoy homemade meringue cookies within 1 week.

Do these have any pumpkin in them?

No, pumpkin spice meringue cookies are not made with pumpkin. They’re just flavored with the spices used in pumpkin pie!

Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Plus I've got some tips and tricks for meringue success!

More Dessert Recipes

Yield: 60 cookies

Pumpkin Spice Meringue Cookies

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Additional Time 4 hours
Total Time 5 hours 35 minutes

Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Plus I’ve got some tips and tricks for meringue success!

Ingredients

  • 4 large egg whites
  • 1 Tablespoon white vinegar
  • 1 teaspon 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

  1. Line baking sheets with parchment paper (I used 3 15x10-inch sized baking sheets). Set aside.
  2. In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
  3. 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.
  4. Beat for 4 minutes on high until still peaks form.
  5. Spoon meringue into a large pastry bag with a tip of your choice. Pipe onto parchment paper lined baking sheets. Sprinkle immediately with nutmeg.
  6. Bake in a 200 degree oven for about 80 minutes. (DO NOT OPEN OVEN DOOR)
  7. Turn oven off and allow meringues to set 4 hours or overnight (DO NOT OPEN OVEN DOOR DURING THIS TIME).
  8. Once set, remove from parchment paper and enjoy!

Notes

Do not bake on a humid day, they will become sticky.

Nutrition Information:

Yield:

60

Serving Size:

1

Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories:


Posted on October 22, 2015

Comments & Reviews

  1. W-e-l-l…… I would definitely make your meringue cookies, it would be a first for me.
    Then I would use the extract in scones & in our whipped cream for the pumpkin pie on Thanksgiving!! Yummers !!!

  2. I love meringue cookies, especially since I eat gluten free now.  I would also love to try some of the extract in my morning chocolate protein smoothies.  Been loving putting a little pumpkin and some spices in it lately.

  3. Oh my goodness.  Pumpkin spice everything!  The sky is the limit what I would use it for but I would start with some type of cookies —most likely yours!  Thanks for a fun giveaway!

  4. Definately would love to make your cookies. My kids want pumpkin cupcakes so I would like to make those with the pumpkin spice extract.

  5. I think I would try them in a blondie brownie and see how the Pumpkin Spice Extract makes a difference. Love this time of year with all of the Pumpkin Spice foods and drinks!

  6. What beautiful meringues! I’ve never tried making them before, but these are tempting me because of the pumpkin spice extract… I had no idea there was such a thing; how brilliant, since everyone seems to be obsessed with this flavor:) I think it’d also go well in buttercream, so I’d probably use it for that after trying your meringues. 

  7. I’d like to use these products to make a chocolate pumpkin cheesecake. I’ll save the brine for the turkey though!

  8. I would absolutely love to attempt making these meringues, have never tried doing it before. Seems like a nice healthier alternative to other fattening holiday cookies 🙂

  9. WOW!  Not only are these meringue cookies absolutely gorgeous, they sound seriously delicious!  LOVE the pumpkin pie spice flavor you used in these!  Fall Cookie Perfection!  Thanks for sharing all those wonderful tips on meringues too!  Pinned!  Cheers and thanks for sharing the YUMM

  10. I haven’t tried Rodelle before but I hear they have some great products! I love making meringues but haven’t made them in a while! Time to take care of that!

  11. These are gorgeous! Meringues always scare me so I can’t wait to use your tips to try them out! 

  12. I LOVE baking with Rodelle! I SO want to make a Pumpkin Spice whipped cream with this new extract! Your cookies look super tasty too!

    1. Too funny, that was my “runner up” recipe using this extract!! I couldn’t decide which way to go 🙂

Leave a Reply

Your email address will not be published.