Pumpkin Macaroons (Vegan + No Bake)

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:

• Coconut macaroons recipe
• Coconut macaroon brownies
• Almond-free macarons

Print

This article was originally written on October 2, 2017 and has recently been updated.