Pumpkin Meringue Cookies (Gluten Free & Paleo)
Pumpkin Meringue Cookies
Cozy pumpkin meringue cookies made with egg whites, pumpkin puree, yummy maple syrup, and cinnamon. They’re an easy gluten free cookie that everyone loves.
Fall is here, and I’m really excited about it… Which is strange because I’m a summer kind of gal.
As a food blogger, you start making fall treats in the summer.
Pumpkin meringue cookies were inspired by my current obsession with whipping egg whites.
Seriously, from now on whip your egg whites before adding other baking ingredients and then add the other baking ingredients.
It will change the texture of your gluten free baked goods. I’ve been whipping those egg whites and adding cream of tartar to them to keep them stiff.
For these cookies, I used the swiss meringue technique of heating the egg whites and sugar but it is not a necessary step in creating “meringue cookies”.
Pumpkin Meringue Cookie Ingredients
- an egg white
- some maple syrup (or any other sugar that will melt)
- cream of tartar
- vanilla extract
- canned pumpkin
- ground cinnamon
How to Make Pumpkin Meringue Cookies
Fill a pot with about 1 inch of water and bring to a simmer.
In a bowl, mix together the egg white, maple syrup, cream of tartar, and vanilla extract.
Place the bowl over the pot of simmering water.
Whisk the egg mixture for about 3 minutes. The mixture should be warm to the touch and all the sugar is dissolved.
Take the egg white mixture and whip until stiff peaks. I used a stand mixer and put it on the whipped cream setting.
Preheat the oven to 200 F.
Using a spatula, gently fold by hand the pumpkin and cinnamon into the whipped meringue.
Line a large baking sheet with parchment paper.
Either place the meringue in a pipping bag and make small shapes or drop the mixture onto the sheet by hand.
Once this is done, place the meringue candies in the oven and bake for 20 minutes.
Turn the heat to 170 F and bake for 1 hour -1 hour and 40 minutes.
*The baking time depends on the size of the cookies (small takes less time and large takes a long time).
The cookies are done baking when they can be lifted off the parchment paper without sticking. They are not sticky or soft to the touch.
If they are even slightly sticky or soft place them back in the oven and let them continue to “crisp” until they are completely dry.
They can be left in a warm oven overnight with the oven turned off.
How to store pumpkin meringue cookies
You can store pumpkin meringue cookies in an airtight container at room temperature. I do not recommend this if you live in a humid environment without the AC on 24/7.
How long do pumpkin meringue cookies last?
Pumpkin meringue cookies should last about 2 weeks stored in an airtight container at room temperature.
Can I switch the flavor of these meringue cookies?
Yes, you can switch the pumpkin, and cinnamon for jam, pureed fruit, chopped nuts, etc. Have fun creating new flavors.
Keto Pumpkin Meringue Cookies
I’m not sure if these will work with a keto sweetener. I never tried. Erythritol does not melt. I would suggest using powdered erythritol and skipping heating the sugar part.
More Gluten Free Pumpkin Recipes
- Keto Pumpkin Pudding
- Oat Flour Pumpkin Muffins
- Mini Crustless Pumpkin Pies
- Pumpkin Protein Balls
- Pumpkin Oatmeal Pancakes
Pumpkin Meringue Cookie Recipe
Pumpkin Meringue Cookies
Cozy pumpkin meringue cookies made with egg whites, pumpkin puree, yummy maple syrup, and cinnamon. They're an easy gluten free cookie that everyone loves.
Ingredients
- 1 large egg white
- ¼ cup maple syrup (or any other sugar that will melt)
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 2 tbsp canned pumpkin
- ¼ tsp ground cinnamon
Instructions
- Fill a pot with about 1 inch of water and bring to a simmer.
- In a bowl, mix together the egg white, maple syrup, cream of tartar, and vanilla extract.
- Place the bowl over the pot of simmering water.
- Whisk the egg mixture for about 3 minutes. The mixture should be warm to the touch and all the sugar is dissolved.
- Take the egg white mixture and whip until stiff peaks. I used a stand mixer and put it on the whipped cream setting.
- Preheat the oven to 200 F.
- Using a spatula, gently fold by hand the pumpkin and cinnamon into the whipped meringue.
- Line a large baking sheet with parchment paper.
- Either place the meringue in a pipping bag and make small shapes or drop the mixture onto the sheet by hand.
- Once this is done, place the meringue candies in the oven and bake for 20 minutes.
- Turn the heat to 170 F and bake for 1 hour -1 hour and 40 minutes.
- *The baking time depends on the size of the cookies (small takes less time and large takes a long time).
- The cookies are done baking when they can be lifted off the parchment paper without sticking. They are not sticky or soft to the touch. If they are even slightly sticky or soft place them back in the oven and let them continue to “crisp” until they are completely dry. They can be left in a warm oven overnight with the oven turned off.
Notes
Heating the egg whites is not necessary. It is a swiss meringue technique and helps create more volume since the egg whites have been heated. *You can switch the pumpkin, and cinnamon for jam, pureed fruit, chopped nuts, etc.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
