It’s the first day of October.
As if Pinterest weren’t already a mess with pumpkin recipes, it’s about to hit fall food high gear.
So to add to the plethora of pumpkin plates, here’s one more: pumpkin meringue cookies.
To be more accurate, these pumpkin meringue cookies are pavlovas, a type of meringue dessert, with pumpkin whipped cream.
I’ve really fallen in love with these light, cloud-like, easy-to-make cookies ever since first seeing them on A Beautiful Mess.
Fresh out of the oven, they’re crispy on the outside and soft and somewhat gooey on the inside. They taste a little like toasted marshmallows, which makes me think that s’mores pavlovas would be inspired.
But back to pumpkins, the reason for the season.
These cookies are great for customization, and I loved the idea of mixing them with pumpkins.
So I whipped up some pavlovas with this pumpkin whipped cream that I found on Sand & Sisal.
After I was done mixing the whipped cream, it smelled like fall had invaded my kitchen.
These pumpkin meringue cookies are at their best right out of the oven, so try to serve them soon as possible. This recipe makes about 40 cookies.
And a tip that I learned the hard way: Put on the whipped cream when you’re ready to serve or eat the cookies. Otherwise, the cookies get gooey — and not in a good way.
- 6 egg whites
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 1/4 cups sugar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- With an electric mixer set to medium, whisk together the egg whites, cream of tartar and salt for three minutes.
- With the mixer running, add the sugar, half a cup at a time.
- Mix until meringue is thick, shiny and forms stiff peaks.
- Cover a baking sheet with parchment paper, and spoon on big dollops of meringue. Press the centers with a smaller spoon to form the place for the whipped cream.
- Bake at 250 degrees Fahrenheit for 1 hour and 20 minutes, rotating pans halfway through.
- Meanwhile, back at the electric mixer, pour the heavy cream, powdered sugar, pumpkin pie spice and vanilla extract into the mixing bowl. Whip on high speed until light and fluffy.
- Add the pumpkin puree into the whipped cream, and beat for a few seconds.
- And then gently fold in the pumpkin puree until combined well.
- If you want to pipe on the whipped cream, put the cream into a piping bag with tip.
- Once the cookies are done and cool and you want to serve them, pipe or spoon on the whipped cream.
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