Pumpkin Meringue Cookie Recipe

Fall is my favorite time of year – and pumpkin has a whole lot to do with that!  

Today I am sharing this amazing Pumpkin Meringue Cookie recipe. It is a little more work – but the effort is so worth it. These cookies are light and airy which can be deceiving when you start eating them (ask me how many I ate)! A light pumpkin spice flavor keeps them from being too sweet with just enough flavor to make it feel like fall.

Ingredients

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 2/3 cup powder sugar
• 1 tablespoon vanilla extract
• 1-3 drops of green and orange food dye
• 1 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 225 degrees.
• In a standing mixer, add in the egg whites and cream of tarter.
• Mix on medium speed until soft peaks form and then increase to faster speed.
• Alternating between the sugar and powder sugar, add in 1 Tablespoon at a time until stiff peaks form.
• Add in the vanilla and pumpkin pie spice and mix until combined.
• Split batter into two bowls.
• Add the green dye into one and the orange dye into the other.
• Using a pastry bag with a round tip, fill with the orange meringue.
• Using a party bag with the green meringue, do the vines.
• Pipe on the meringues onto a baking sheet lined with parchment paper.
• Bake for 1 hour and 30 minutes.

Pumpkin Meringue Cookie

Yield: 12

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Wonderful light and airy pumpkin meringue cookies for those fall afternoons.

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Ingredients

• 4 room temperature egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 2/3 cup powder sugar
• 1 tablespoon vanilla extract
• 1-3 drops of green and orange food dye
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 225 degrees.
2. In a standing mixer, add in the egg whites and cream of tarter.
3. Mix on medium speed until soft peaks form and then increase to faster speed.
4. Alternating between the sugar and powder sugar, add in 1 Tablespoon at a time until stiff peaks form.
5. Add in the vanilla and pumpkin pie spice and mix until combined.
6. Split batter into two bowls, Add the green dye into one and the orange dye into the other.
7. Using a pastry bag with a round tip, fill with the orange meringue.
8. Using a party bag with the green meringue, do the vines.
9. Pipe on the meringues onto a baking sheet lined with parchment paper.
10. Bake for 1 hour and 30 minutes.