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 Macaroons (No-Bake & Vegan)
To make my pumpkin macaroons, 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.
You’ll toss most of the ingredients into a food processor and scoop them out onto a cookie sheet.
Then you’ll drizzle the white chocolate sauce over the top. YUM!!
Pumpkin 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.
