Pumpkin Pie Spiced Meringue Cookies {Gluten-Free}

Pumpkin Pie Spiced Meringue Cookies {Gluten-Free}

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Fall is, without a doubt, my favorite season of the year! I love the smell of the leaves, the pretty fall colors, and the cooler temperatures. It’s also the perfect season for hiking. As I’m sure you are all aware, fall is also the season for pumpkin pie spice everything. Love it or hate it, it is everywhere. ;p I thought I would kick off the months long fall baking season with pumpkin pie spiced meringue cookies. I developed this recipe from a base meringue cookie recipe. The brown sugar and the homemade pumpkin pie spice work well together and make this meringue cookie extra special. Your house is going to smell AMAZING when baking these. These cookies are naturally gluten-free, which is great for people who can’t eat gluten. These pumpkin pie spiced meringue cookies are also really low in calories, making them a great way to satisfy a sweet tooth if you are watching your caloric intake.

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A loose pile of pumpkin pie spiced meringue cookies on a picnic table, with a sparkly brown and a sparkly yellow pumpkin in the background.
5 from 1 vote

Pumpkin Pie Spiced Meringue Cookies {Gluten-Free}

These meringue cookies are so light and fluffy! The combination of brown sugar, pumpkin pie spice, and vanilla make these a great fall treat!

Course Cookies
Cuisine French
Keyword fall, gluten-free, meringues
Prep Time 40 minutes
Cook Time 5 hours
Total Time 5 hours 40 minutes
Servings 60 cookies
Calories 13 kcal


  • 4 egg whites
  • 1 cup light brown sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice


  1. With an electric mixer, whip egg whites on high until soft peaks form.

  2. Add brown sugar, cream of tartar, vanilla, and pumpkin pie spice a tablespoon at a time into the mixture. Whip eggs on high in between additions.

  3. After all dry ingredients are added, continue to whip on high until stiff peaks form.

  4. Spoon meringue mixture into a ziploc bag with the corner cut off and pipe cookie shapes onto an aluminum foil lined baking sheet. Alternatively, you can line the baking sheet with parchment or silicon paper. You must line your cookie sheet with one of the three, otherwise the cookies will not come off! For the cookies in the photo above, I used Wilton #30 piping tip and starting in the center, made two swirls in the counterclockwise direction.

  5. Bake at 200F for at least 2 hours. Check them every 30 minutes. Don’t let the meringues brown. The meringues are done when they are dry to the touch.

  6. After you are done baking, turn the oven off and let the meringue cookies continue to sit in the oven (~3-4 hours).

  7. Peel them off the aluminum foil and store in an airtight container. I have also had good luck with freezing them, after they have cooled down.

Nutrition Facts
Pumpkin Pie Spiced Meringue Cookies {Gluten-Free}
Amount Per Serving (1 cookie)
Calories 13
% Daily Value*
Sodium 3.7mg0%
Potassium 3.7mg0%
Carbohydrates 3.2g1%
Sugar 3.2g4%
Protein 0.2g0%
* Percent Daily Values are based on a 2000 calorie diet.

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