Author: Patricia | Website: Patricia Universe
Table of Contents
- Key Takeaways
- Why You’ll Love These Easy Recipes for Fall
- All About Meringue Cookies
- Fall Baking Made Simple
- Perfecting the Texture: Tips & Tricks
- How to Store and Serve
- Patricia’s Favorite Way to Enjoy These
Key Takeaways
These Pumpkin Meringue Cookies are a delightful, melt-in-your-mouth dessert perfect for fall. They are light, airy, and spiced just right with pumpkin pie flavors. This easy recipe makes a large batch, making it perfect for parties or snacking through the season. Low in fat and high in flavor, these cookies check all the boxes for a sweet treat that’s simple and satisfying.
Why You’ll Love These Easy Recipes for Fall
When the leaves start changing and the air turns crisp, nothing beats a cozy kitchen filled with the scent of pumpkin and spice. These easy recipes bring together the warmth of fall and the simplicity of baking with minimal ingredients. Whether you’re a seasoned baker or just diving into seasonal desserts, this one’s a keeper. The best part? This is one of those quick and easy recipes you’ll want to make on repeat.
All About Meringue Cookies
Meringue cookies are known for their light, cloud-like texture. They’re naturally gluten-free and can be flavored in a variety of ways. What makes this version stand out is the addition of pumpkin purée and pumpkin pie spice. You’ll be surprised how much flavor can come from such simple ingredients! This recipe is a fantastic example of how food receipt easy recipes can turn into elegant, seasonal showstoppers.
Fall Baking Made Simple
We love keeping fall baking stress-free, and that’s where these pumpkin meringue cookies shine. With just a handful of pantry staples and a mixer, you can whip up something impressive. If you’re hunting for sweet easy recipes that don’t involve loads of sugar or flour, this is your winner. It’s also perfect for anyone searching for air fryer desserts easy recipes, even though it’s baked in the oven — it fits the vibe!
Perfecting the Texture: Tips & Tricks
The key to perfect meringues lies in beating those egg whites just right. Make sure your mixing bowl is squeaky clean, and that your egg whites are at room temperature. Adding sugar slowly ensures glossy peaks that hold their shape. Letting them cool in the oven guarantees that crispy outside and marshmallowy inside. These quick and easy recipes are all about timing and a little patience!
How to Store and Serve
Once they’ve cooled completely, store your pumpkin meringue cookies in an airtight container. They’ll last for about a week — if they don’t disappear first! Serve them as a light dessert after dinner or pack them in cute bags as holiday gifts. Easy recipes like this are perfect for gatherings or cozy nights in with a cup of tea.
Patricia’s Favorite Way to Enjoy These
Patricia from Patricia Universe loves pairing these cookies with a cinnamon latte on chilly afternoons. It’s a combo that screams fall and feels indulgent without being heavy. Whether you’re looking for dinner recipes or sweet snacks, this versatile treat fits right into your autumn recipe collection.
Pumpkin Meringue Cookies (Melt-in-Your-Mouth Fall Treat)
Ingredients
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1/4 cup pumpkin purée
- Orange gel food coloring (optional)
- Mini chocolate chips (for decoration)
Instructions
- Preheat your oven to 200°F and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites, cream of tartar, pumpkin pie spice, and salt until soft peaks form.
- Gradually add in sugar, a tablespoon at a time, and beat until stiff, glossy peaks form.
- Fold in the pumpkin purée gently. Add orange food coloring if desired.
- Transfer the meringue mixture into a piping bag fitted with a round or star tip.
- Pipe small mounds or pumpkin shapes onto the prepared baking sheet.
- Place a mini chocolate chip on top of each as the pumpkin stem.
- Bake for 90 minutes. Turn off the oven and let the cookies sit in the oven for another hour to dry completely.
- Remove and store in an airtight container.
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