Pumpkin Meringues: An Easy Thanksgiving Dessert
When fall rolls around, I can’t resist baking up all the pumpkin things! From pies to breads, there’s something about that cozy flavor that feels like home. This year, I decided to put a fun twist on a classic treat and make pumpkin meringue cookies.
Light, crisp, and melt-in-your-mouth, they’re the perfect little bites for an easy Thanksgiving dessert, Halloween party or any fall gathering. And the best part? They’re naturally gluten-free, kid-friendly, and impressive!
Why This Is The Best Thanksgiving Dessert
- Light, crispy, and melt-in-your-mouth texture that feels elegant yet effortless
- Naturally gluten-free, making it a safe and thoughtful choice for a holiday crowd
- A fun recipe to make with kids (they’ll love helping pipe the little “pumpkins”)
- The best Thanksgiving dessert: bite-sized, easy to share, and a welcome change from the heavier pies and cakes on the table
- Festive orange color makes them both adorable and Pinterest-worthy
- Budget-friendly: made with just a handful of pantry staples
- Make-ahead friendly so you can prep them before the holiday rush
- A conversation starter: everyone will ask how you made these cute little pumpkin puffs
Ingredients
- ½ cup egg whites (no trace of yolk)
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 tsp liquid pumpkin flavoring (or vanilla if you prefer)
- 1 ½ cup sugar
- Orange gel food coloring
How to Make These Adorable Pumpkin Meringue Cookies
Prep
Preheat the oven to 250°F. Line two baking sheets with parchment paper.
Whip
In the bowl of a stand mixer, combine egg whites and cream of tartar. Mix on medium speed until bubbly and frothy.
Add Sugar Slowly
Add sugar one tablespoon at a time, mixing 30–60 seconds between each addition. Don’t rush this step! Continue beating until stiff peaks form, about 10 minutes.
Flavor & Color
Add vanilla or pumpkin flavoring and orange gel food coloring. Mix until incorporated, scraping down sides as needed.
Pipe
Transfer mixture to a piping bag fitted with a large star tip. Pipe ping pong–sized mounds onto parchment.
Bake & Cool
Bake for 1 hour. Turn off oven and leave meringue cookies inside for another hour while it cools gradually.
Tips & Variations
- For stronger flavor, use pumpkin spice extract or add a pinch of cinnamon.
- Try different colors for Halloween party treats.
- Sandwich two meringues with a pumpkin spice buttercream filling.
- Store in an airtight container at room temperature for up to 1 week.
- Curious why slow sugar incorporation matters? Serious Eats explains the science of perfect meringues.
What You Can Use It For
- A bite-sized Thanksgiving dessert
- Cute fall bake sale treats
- Fun snacks for Halloween or classroom parties
- Paired with hot cocoa, cider, or pumpkin spice lattes
- As part of a festive fall dessert board served with pumpkin cocktails and fall treats
More Pumpkin Recipes You’ll Love
- Pumpkin Muffins with Cream Cheese Frosting
- Pumpkin Spice Irish Coffee Recipe
- Caramel Pumpkin Crumbl Cookie Copycat
- Vegan Pumpkin Waffles
too busy to make it?
pin it for later to your favorite pinterest board
Pumpkin Meringues
Ingredients
- ½ cup egg whites no trace of yolk
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 tsp liquid pumpkin flavoring or vanilla if you preffer
- 1 ½ cups sugar
- Orange gel food coloring
Instructions
- Preheat oven to 250°F. Line 2 baking sheets with parchment paper.
- Add egg whites, cream of tartar, and salt to the bowl of a stand mixer. Beat on medium until foamy, about 1 to 2 minutes.
- With the mixer running, add sugar 1 tablespoon at a time, waiting 30 to 60 seconds between additions so it dissolves fully.
- Continue beating until the meringue is glossy and holds stiff peaks, about 8 to 10 minutes total.
- Add pumpkin flavoring and a few drops of orange gel coloring. Beat briefly to combine, scraping the bowl as needed.
- Transfer the meringue to a piping bag fitted with a large star tip.
- Pipe ping-pong sized mounds onto the prepared sheets, spacing slightly.
- Bake for 60 minutes. Do not open the oven. Turn the oven off and leave the meringues inside for another 60 minutes while the oven cools.
- Let cool completely, then gently lift from the parchment.
Notes
Nutrition
FAQs
Are pumpkin meringues gluten-free?
Yes! Pumpkin meringues are naturally gluten-free because they’re made with simple ingredients like egg whites and sugar. That makes them a perfect choice if you’re looking for a gluten-free Thanksgiving dessert or fall treat that everyone at the table can enjoy without worry.
Can I make them ahead of time?
Absolutely. These meringues are a make-ahead friendly dessert. Once baked and cooled, store them in an airtight container at room temperature for up to a week. This makes them an easy pumpkin recipe to prep before the holiday rush, so you can have a stress-free Thanksgiving.
Do I need fresh pumpkin?
Nope! You don’t need to use fresh pumpkin puree for this recipe. The pumpkin flavor comes from extract, and the festive orange hue comes from gel food coloring. This keeps the meringues light and crisp while still giving you that pumpkin dessert vibe.
Why did my meringues collapse?
Collapsed meringues usually happen if sugar is added too quickly or if the oven door is opened before they’ve had time to set. To avoid this, add sugar slowly, beat until glossy stiff peaks form, and let the meringues cool gradually in the oven. Following these steps will help ensure your pumpkin meringues stay tall, crisp, and picture-perfect for Thanksgiving.
Would you make these pumpkin meringues for Thanksgiving or Halloween? Let me know in the comments below! And don’t forget to pin this recipe to Pinterest or share it on Facebook so you can find it later.
