If you love cookies, coconut, and pumpkin, you’ve come to the right place. These no-bake pumpkin macaroons are heavenly and super easy to make. You’re going to love them, and me, after you try them.
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 macaroons. They’re based off my all time favorite no-bake macaroon recipe. I simply added pumpkin and spices.
Pumpkin macaroon ingredients + substitutions
To make my vegan, no-bake pumpkin macaroons, you’ll need:
- 2 Cups Unsweetened shredded coconut
- 4 Tablespoons Coconut sugar
- 2 Tablespoons Coconut oil
- 6 Tablespoons Pumpkin puree
- 1/4 Cup Coconut flour
- 1/2 Teaspoon Vanilla extract
- 1/2 Tablespoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon 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:
- 1/4 Cup Organic white chocolate
- 1 Tablespoon coconut oil
Substitutions
Coconut sugar: Coconut sugar gives these macaroons a nice caramel-like flavor, but you can also use brown sugar, or a sugar-free brown sugar substitute if you don’t have coconut sugar.
Coconut oil: Instead of coconut oil, you can use butter if you wish.
Coconut flour: You can also use oat flour or almond flour in this no-bake recipe. However, it’s important to note the amount of fiber and moisture absorbency differs amongst these flours. For oat flour, use about 1 ¼ cups of oat flour for every 1/4 cup of coconut flour. If replacing with almond flour, use about 1 cup of almond flour for every 1/4 cup of coconut flour.
How to make pumpkin macaroons (step-by-step instructions)
- First, pour the shredded coconut into your food processor and mix until it’s pureed into a spread (similar to the consistency of coconut butter).
- Next, you’ll toss the coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla extract and spices into the food processor and process them until they’re combined.
- 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.
- Refrigerate the cookies until they have taken shape and solidified.
How to make white chocolate drizzle
- In a small saucepan, warm the white chocolate chips and coconut oil together until the chocolate is melted. Stir and remove from the heat.
- Drizzle the white chocolate sauce over the top of the pumpkin macaroons. YUM!!
- Then sprinkle extra cinnamon or pumpkin pie spice over the top of the cookies.
Storage
- Keep leftover cookies in an airtight container in the refrigerator.
Recipes and Tips:
PrintPumpkin Macaroons (No-Bake & Vegan)
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12–15 Cookies 1x
Ingredients
- 2 cups Shredded Coconut (Unsweetened)
- 4 Tablespoons Coconut Sugar (or brown sugar-free sweetener)
- 2 Tablespoons Coconut Oil
- 6 Tablespoons Pumpkin Puree
- 1/4 cup Coconut Flour
- 1/2 Teaspoon Vanilla Extract
- 1/2 Tablespoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Sea Salt
- 1/4 cup Organic White Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- Pour the shredded coconut into your food processor and mix until it’s pureed into a spread (similar to the consistency of coconut butter)
- Add coconut sugar, coconut oil, pumpkin puree, coconut flour, vanilla extract and seasoning.
- Process the ingredients until they’re combined.
- 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.
- Refrigerate the cookies.
- In a small saucepan, warm the white chocolate chips and coconut oil together until the chocolate is melted. Stir and remove from the heat.
- 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.
- Serve and enjoy!
- Keep leftover cookies in an airtight container in the refrigerator.
This article was originally written on October 2, 2017 and has recently been updated.
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very nice recipe
I don’t have a food processor, but I do have coconut butter! How much coconut butter do you think I would need to use? I really want to try these out!
A Nutrition Info would be so helpful to many of us! My Gf is diabetic and I’m going on a Keto diet soon, so am watching the numbers closely. Thanks! Coconut Mamma for considering Adding the Nutrition Info to your Awesome! Site. I’ve been here for many years enjoying you website! So much of me is Coconut based bc of You! Dog treats and our lip moisturizer recipes are the best!
Don’t understand pumpkin puree, don’t need to it? Have to use raw?
How to make pumpkin puree?
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.
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
I made these with dark chocolate because I don’t like white, and they were delicious! Passed the husband test too.
Yum! I’m glad you liked them 🙂
Hi. Do you think I could replace the coconut sugar for powdered stevia?
Yes, I think that’ll work just fine.
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.
How many carbs. / sugar. Husband is diabetic.
Yummy! Thank you! Love having a no-bake and low-carb pumpkin treat for fall! I used Swerve brown (“brown sugar” substitute). Didn’t have white choc – didn’t even need a drizzle. BUT couldn’t get my coconut to turn into a butter consistency (it did nothing at all besides get a little smaller in my Ninja food processor, even after round after round … until I couldn’t take it anymore and stopped). So I had to add extra coconut oil and pumpkin purée (double of each). I think the consistency would be much better if the coconut wasn’t still shredded in these cookies. Any thoughts on how to get it to turn into more of a coconut butter?
Are these gluten free? Silly question, but I’m asking if I can make these for a friend!
Yes, they are! No grains in the recipe at all. 🙂
Hi! Thanks for your recipes. These sound yummy! Can this one be doubled as is?
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!