Pumpkin Spice Meringue Pumpkins

Fall is the season for all things cozy and delicious, and what better way to indulge in the flavors of the season than with homemade Pumpkin Spice Meringue Pumpkins? These adorable treats are not only a feast for the eyes but also a delight for the taste buds. This simple recipe will have you whipping up these festive treats in no time.

These bite-sized pumpkins are perfect for a Halloween party, Thanksgiving dessert, or simply as a sweet treat to enjoy on a crisp autumn afternoon. Get ready to impress your friends and family with these irresistible and Instagram-worthy pumpkin spice meringue cookies shaped like pumpkins – a true fall delight.

Why Pumpkin Spice is a Fall Favorite

Pumpkin spice has become synonymous with fall, evoking warm memories of cozy sweaters, crackling fires, and the aroma of spices permeating the air. This classic combination of cinnamon, nutmeg, ginger, allspice, and cloves is the perfect way to add a touch of warmth and comfort to any recipe. The earthy pumpkin flavor pairs perfectly with these spices, creating a flavor profile that is irresistible during the fall season. Whether it’s in the classic pumpkin spice latte, seasonal baked goods, or desserts, pumpkin spice is everywhere this time of year!

Equipment for Meringue Pumpkins

In this recipe, I used the following tools to form the perfect pumpkins:

• Kitchen Aid Mixer
• 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

I do have this full decorating set, but felt the tips above would give me the best results. Feel free to use different tips if you have them and they work well!

Ingredients Needed for Pumpkin Spice Meringue Pumpkins

To make these delightful pumpkins, you will need the following ingredients:

• 5 egg whites (room temperature)
• 1 cup granulated sugar
• A pinch of cream of tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice (use store-bought or use my Homemade Pumpkin Spice)
• Orange gel food coloring
• Green liquid food coloring ( Though I prefer gel food coloring for best results)

How to make Pumpkin Meringues with Pumpkin Spice

Making the Meringue

1. Preheat your oven to 175 degrees F. and prepare a large baking sheet(s) by lining it with parchment paper.
2. In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar, and cream of tartar. Whisk constantly for 7 minutes until the sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
3. Gently pour the mixture into a large bowl and fold in the vanilla and pumpkin pie spice.
4. With a whisk attachment or an electric mixer, beat on low, gradually increasing to high for 7 minutes until stiff peaks form.

Piping the Pumpkins

1. Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until the desired hue is reached, mixing with a rubber spatula.
2. Pour the desired amount of orange food coloring into the remaining meringue in the mixing bowl and beat until well mixed.
3. Place the orange meringue into a piping bag fitted with the #22 piping tip. See recipe card below for how to fill the bag.
   Create the pumpkins by piping them in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1 inch or so apart on the baking sheet. You can make them large or small, or even pipe cute mini pumpkins!
4. Place 1/3 of the green meringue into a piping bag fitted with the Wilton #1 tip to add the stem. Place the remaining green meringue into a piping bag fitted with the Wilton Tip #67.
5. Pipe the stem with the Wilton #1 tip by piping a small amount of green meringue on the top of the pumpkin and pulling over.
6. Use the Wilton #67 tip to pipe leaves onto each pumpkin.

See recipe card below for the complete ingredient list and full instructions.

Baking the Pumpkin Meringues

1. Place the meringues into the preheated oven and bake for 2 hours.
2. Next, turn the oven off and leave the meringues inside for an additional 4 hours to set.
3. Remove from the oven to cool. Transfer them to a platter to serve to your friends and family!

Tips for Achieving the Perfect Meringue Texture

Making meringue can be intimidating, but with a few tips and tricks, you can achieve the perfect texture every time. Here are some pointers to keep in mind:

• Start with clean utensils and bowls. Any trace of oil or grease can prevent the egg whites from reaching their full volume.
• Use fresh egg whites at room temperature. Cold eggs take longer to whip and may not achieve the desired volume.
• Beat the egg whites until stiff peaks form. This means that when you lift the beaters, the meringue should hold its shape and not collapse.
• Be gentle when folding in the flavorings. Overmixing can deflate the meringue and result in a dense texture.

Decorating Ideas for Pumpkin Spice Meringue Pumpkins

Here are a few decorating ideas to make them even more enticing:

• Dust the finished pumpkins with a sprinkle of cinnamon or pumpkin spice for an extra pop of flavor.
• Use edible gold or orange glitter to add a touch of sparkle to the pumpkins.
• Place the meringue pumpkins on a bed of crushed graham crackers to mimic a pumpkin patch.

How to Store Leftover Pumpkin Spice Meringues

Store these treats in an airtight container at room temperature for up to 4 days.

Try these Fall Treats:

If you like these Pumpkin Spice Meringue Pumpkins, then you’ll love these sweet treats:

• Halloween Ghost Meringues
• No-Bake Pumpkin Nutella Cheesecake
• Pumpkin Chocolate Chunk Cake
• Halloween Pumpkin Spider Cupcakes
• Pumpkin Spice Cream Cheese Cookies

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Created by: Lynne Feifer

Pumpkin Spice Meringue Pumpkins

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 6 hours hours 30 minutes minutes

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108 servings

These adorable Pumpkin Spice Meringue Pumpkins are not only a feast for the eyes but also a delight for the taste buds. This simple recipe brings you the comforting flavors of Fall in a festive treat, and they’ll be the perfect addition to your Halloween or Thanksgiving dessert tables!

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Ingredients

  

1x2x3x

• ▢ 5 egg whites room temperature
• ▢ 1 cup granulated sugar
• ▢ 1 pinch Cream of Tartar
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1 teaspoon pumpkin pie spice
• ▢ orange gel food coloring I used an orange gel food coloring and added about 30 drops
• ▢ green liquid food coloring I used liquid green food coloring and used 15 drops.
• ▢ 3 12-inch disposable piping bags
• ▢ Wilton Tip #22 for pumpkins
• ▢ Wilton Tip #1 for the stems
• ▢ Wilton Tip #67 for leaves

Instructions

• Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment.
• In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar.
• Whisk constantly for (7 minutes) until sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
• Gently pour the mixture into a mixing bowl.
• Add the vanilla and pumpkin pie spice.
• With a whisk attachment or a hand beater, beat on low, gradually increasing to high for (7 minutes) until stiff, shiny peaks are formed.
• Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until desired hue is reached, mixing with a rubber spatula.
• Pour the desired amount of orange food coloring into the contents of the mixing bowl and beat until well mixed.
• SEE NOTE. Place the orange meringue into a piping bag fitted with the #22 tip. Create the pumpkins by piping in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1-inch or so apart on the baking sheet.
• Place 1/3 of the green food coloring into a piping bag fitted with the Wilton #1 tip to add the stem. Do so by piping a small amount on the top of the pumpkin and pulling over.
• Place the remaining 1/3 cup of the green food coloring into the piping bag fitted with the Wilton Tip #67 and pipe a leaf or leaves onto each pumpkin.
• Bake for 2 hours.
• Turn oven off and allow the pumpkins to remain in the oven for an additional 4 hours to set.
• Store covered in an airtight container for up to 4 days.

Notes

• I find it easiest to fill the bag with the tip attached by placing it into a tall glass as pictured above. Bend the tip up and then fold the bag down around the rim of the glass. This way you can use two hands to hold the bowl and use a spatula to put the meringue into the bag. then just remove the bag from the glass and squeeze the meringue down towards the top. Don’t overfill the bag, and be sure to twist the top to close the opening so that nothing leaks out as you pipe.
• Refer to the process photos in the post for clarification on filling the bags and piping. 
• Of course, depending how small or large you make them, will change the amount and nutritional value. 

Nutrition

Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Sodium: 2mg | Potassium: 4mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 0.05IU | Vitamin C: 0.004mg | Calcium: 0.2mg | Iron: 0.01mg

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This recipe was originally published September 13, 2016. It has been updated in format and with photos on October 25, 2024.