My teenage boys adore these Pumpkin Spice Meringues. While testing variations, they polished off batch after batch. They’re not only cookie fans — they specifically love meringue-style cookies — and these quickly became a household favorite. Lately they’ve even been asking for my Paleo Pumpkin Pie several times a week. I’m equally obsessed with pumpkin recipes and pumpkin desserts now that autumn is here, and these light, crisp meringues are a perfect seasonal treat.
The Pumpkin Spice Meringues went through a few iterations before I settled on the version below. The final recipe is the one in the recipe box. A close runner-up was a spicier variation that included 1/4 teaspoon each of ginger and nutmeg plus a pinch of cloves together with the cinnamon. That more assertive, warming spice blend was the grown-ups’ favorite. The kids preferred the milder spice levels, though they devoured both versions.
If you prefer a stronger spice profile, increase the ginger and nutmeg as mentioned above and add a pinch of cloves. If you want a subtler, crowd-pleasing flavor, follow the recipe below. Both versions yield crisp, airy cookies that pair beautifully with coffee or a simple cup of tea.
Pumpkin Spice Meringues
50
meringues
Ingredients
- 2 egg whites
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
Instructions
- In a medium pot, combine the egg whites and maple syrup.
- Set the pot over the lowest heat possible. Warm gently while whisking — the goal is to slightly warm the mixture, not to cook the eggs.
- Using a hand blender with a whisk attachment or any whisk, beat the mixture 4–5 minutes, until stiff, glossy peaks form.
- Fold in the cinnamon, ginger, and nutmeg until evenly incorporated.
- Fit a pastry bag with a 3/8-inch round tip and fill the bag with the meringue. Alternatively, you can drop spoonfuls onto the prepared sheet if you don’t have a pastry bag.
- Pipe or drop meringue kisses about 1 inch in diameter onto parchment-lined baking sheets.
- Bake at 200°F (about 95°C) for 2 hours, until dry and crisp.
- Allow the meringues to cool for about 1 hour on the baking sheet to finish drying.
- Serve and enjoy. Store in an airtight container in a cool, dry place.
10 mins
10 mins prep + 2 hr bake + cooling
Equipment
This meringue cookie recipe is adapted from a meringue frosting in my first book, The Gluten-Free Almond Flour Cookbook. You don’t have to use a pastry bag — you can simply drop spoonfuls onto a parchment-lined sheet for a quicker, more rustic result.
One important note: these meringues are far better with maple syrup than honey. Honey can work as a substitute, but it tends to give a stronger, cloying flavor that masks the delicate spice notes. Maple syrup keeps the flavor bright and complements the pumpkin-spice blend.
For storage, meringues keep best in a cool, dry place. They can be made several days ahead and stored in an airtight container at room temperature; just avoid humidity. I make mine with a hand blender and the whisk attachment — I don’t own a stand mixer — and that method works perfectly for achieving glossy, stiff peaks.
If you enjoy paleo and pumpkin-spice treats, these meringues are a light, seasonal option worth trying. They’re crisp, airy, and wonderfully spiced without being heavy. Serve them alongside coffee, tea, or a warm seasonal beverage for a lovely autumn snack.