Pumpkin Macaroons

These aren’t your typical coconut macaroons. Pumpkin puree turns the batter a warm orange, ground pecans add richness, and maple syrup replaces refined sugar for a more complex sweetness.

The structure comes from a single beaten egg white. Whipping it to soft peaks, then folding in the dry ingredients and pumpkin, creates a light, airy cookie that’s chewy in the center with a delicate crust on the outside.

Letting the scooped cookies rest at room temperature for 30 minutes before baking is a step you shouldn’t skip. That resting time dries the surface slightly and helps form the crackly shell during baking.

Low oven temperature is key. These bake at just 300°F (150°C) so the outside sets gently without browning too fast. Pull them when they’re just starting to turn golden at the edges.

Chef Tips

• Use pure pumpkin puree, not pie filling. The extra moisture from pie filling will make the cookies spread flat.
• Grind the pecans fine but not to a paste. A few irregular bits give the macaroons better texture.
• Lemon zest is subtle but important. It brightens the pumpkin and keeps it from tasting one-note.
• Store in an airtight container. These soften quickly when exposed to humidity.

Variations

• Chocolate dip: Dip the cooled macaroons halfway in melted dark chocolate for an autumn dessert tray showpiece.
• Spiced version: Add ¼ teaspoon each of cinnamon and ground ginger to the dry mix for pumpkin pie spice flavor.