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No-Bake Vegan Pumpkin Macaroons 12 Cookies 2 Cups Shredded Coconut (Unsweetened) 4 Tablespoons Coconut Sugar 2 Tablespoons Coconut Oil 6 Tablespoons Organic Pumpkin Puree ¼ Cup Coconut Flour ½ Teaspoon Vanilla Extract ½ Tablespoon Ground Cinnamon ¼ Teaspoon Ground Ginger ¼ Teaspoon Sea Salt

Pumpkin Macarons

If you love cookies, coconut, and pumpkin, you’ve come to the right place. These no-bake pumpkin macarons are heavenly and super easy to make. You’re going to love them, and me, after you try them.

Pumpkin Macarons I love cookies. I love them more than I should.

Combine coconut and pumpkin into a cookie and this girl is in heaven!

I call these little beauties pumpkin macarons. They’re based off my all time favorite no-bake macaroon recipe. I simply added pumpkin and spices. 

To make my pumpkin macarons, you’ll need unsweetened shredded coconut, coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla, cinnamon, ginger and sea salt. If you want to make these even more yummy, you’ll also want to add a white chocolate topping. For that, you’ll need organic white chocolate and more coconut oil.

Pumpkin Macarons

You’ll toss most of the ingredients into a food processor and scoop them out onto a cookie sheet.

Pumpkin Macarons

Then you’ll drizzle the white chocolate sauce over the top. YUM!!

Pumpkin Macarons (No-Bake & Vegan)

 

Pumpkin Macarons (No-Bake & Vegan)

Ingredients

  • 2 Cups Shredded Coconut (Unsweetened)
  • 4 Tablespoons Coconut Sugar
  • 2 Tablespoons Coconut Oil
  • 6 Tablespoons Organic Pumpkin Puree
  • ¼ Cup Coconut Flour
  • ½ Teaspoon Vanilla Extract
  • ½ Tablespoon Ground Cinnamon
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Sea Salt

White Chocolate Topping Ingredients

Directions

  1. Pour the shredded coconut into your food processor and mix until it’s pureed into a spread (similar to the consistency of coconut butter)
  2. Add coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla extract and seasoning.
  3. Process the ingredients until they’re combined.
  4. Use a small cookie scoop or rounded measuring tablespoon and scoop the cookies onto a cookie sheet. I lined my cookie sheet with parchment paper so the cookies wouldn’t stick to the cookie sheet.
  5. Refrigerate the cookies.
  6. In a small saucepan, warm the white chocolate chips and coconut oil together until the chocolate is melted. Stir and remove from the heat.
  7. Drizzle the white chocolate sauce over the top of the pumpkin macarons. Then sprinkle extra cinnamon or pumpkin pie spice over the top of the cookies.
  8. Serve and enjoy!
  9. Keep leftover cookies in an airtight container in the refrigerator.

 

4.5 from 2 reviews
Pumpkin Macarons (No-Bake & Vegan)
 
Prep time
Total time
 
Author:
Serves: 12-15 Cookies
Ingredients
  • 2 Cups Shredded Coconut (Unsweetened)
  • 4 Tablespoons Coconut Sugar
  • 2 Tablespoons Coconut Oil
  • 6 Tablespoons Pumpkin Puree
  • ¼ Cup Coconut Flour
  • ½ Teaspoon Vanilla Extract
  • ½ Tablespoon Ground Cinnamon
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Sea Salt
  • ¼ Cup Organic White Chocolate Chips
  • 1 Tablespoon Coconut Oil
Instructions
  1. Pour the shredded coconut into your food processor and mix until it’s pureed into a spread (similar to the consistency of coconut butter)
  2. Add coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla extract and seasoning.
  3. Process the ingredients until they’re combined.
  4. Use a small cookie scoop or rounded measuring tablespoon and scoop the cookies onto a cookie sheet. I lined my cookie sheet with parchment paper so the cookies wouldn’t stick to the cookie sheet.
  5. Refrigerate the cookies.
  6. In a small saucepan, warm the white chocolate chips and coconut oil together until the chocolate is melted. Stir and remove from the heat.
  7. Drizzle the white chocolate sauce over the top of the pumpkin macaroons. Then sprinkle extra cinnamon or pumpkin pie spice over the top of the cookies.
  8. Serve and enjoy!
  9. Keep leftover cookies in an airtight container in the refrigerator.

 

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
12 comments… add one
  • Octavia Harris October 10, 2017, 5:59 pm

    I made this recipe tonight it yielded 10 and I have already eaten 2!!!

    I did make a few alterations. I doubled the cinnamon, ginger and added 3/4 tsp allspice. I also added an additional tblsp of coconut oil. I also added 2 more tblsp of coconut palm sugar. I also added 2 more tblsp of pumpkin puree.

    These are so yummy. I have so many allergies and this really helps me get my sweet craving in.

    Reply
  • Maria October 8, 2017, 5:37 pm

    Dear Tiffany, thanks a lot for all your great recipes. I am alergic to eggs and any kind of nut butter(sunflower, peanut, soy, almond).
    Can you recommend substitute ingredients for those?
    Tks
    Maria

    Reply
  • Jill October 7, 2017, 6:35 pm

    I made these with dark chocolate because I don’t like white, and they were delicious! Passed the husband test too.

    Reply
  • Nicole Abraham October 4, 2017, 1:30 am

    Hi. Do you think I could replace the coconut sugar for powdered stevia?

    Reply
  • Denise October 3, 2017, 7:58 pm

    Hi Tiffany – I was so excited to see a recipe with Dairy-Free white chocolate. . .but sadly the white chocolate is not DF and therefore the recipe as written is not vegan. However, the cookies without the drizzle are vegan and delicious. Thank you.

    Reply
  • Susan October 3, 2017, 1:50 pm

    How many carbs. / sugar. Husband is diabetic.

    Reply
  • Rachael Mae Day October 3, 2017, 11:58 am

    Are these gluten free? Silly question, but I’m asking if I can make these for a friend!

    Reply
  • Tricia October 3, 2017, 8:49 am

    Hi! Thanks for your recipes. These sound yummy! Can this one be doubled as is?

    Reply
  • Jo Anne October 3, 2017, 7:25 am

    LOVE this recipe! We have a home Bible study group where one of our members cannot have eggs or anything almond. I love pumpkin cookies, and am making these for our first meeting of the fall next week! Thank you! And the fact they are no-bake?? Winner!

    Reply

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