Soft and Chewy Pumpkin Butter Cookies with Warm Spice

These Pumpkin Butter Cookies are a twist on mini pavlovas: a light cloud of meringue finished with a spicy-sweet swirl of pumpkin butter for a delicate, seasonal treat.

Crunchy on the outside and soft and gooey inside, these mini pavlovas make an impressive dessert while remaining straightforward to prepare. They come together with basic ingredients and a little patience at a low oven temperature.

A few weeks ago I shared ginger pecan scones and mentioned my habit of grabbing seasonal items at Trader Joe’s. On one trip I filled the cart with pumpkin-flavored goodies and couldn’t resist putting that pumpkin butter to use right away.

At home my husband teased me about the purchase. I insisted I was making Pumpkin Butter Pavlovas, and I was right — even if it was late in the evening. Pavlovas are forgiving and easy to make, and baking them at a low temperature lets you catch up on a show while they dry out into a crisp exterior with a marshmallow-like interior. If you ever have leftover egg whites, this is a lovely way to use them.

About the Recipe:

The baking time determines the texture of the pavlovas. Bake for about two hours for a crisp shell with a soft, slightly gooey interior. For fully dry, firmer pavlovas from the inside out, extend the time to 2½ hours.
Warm the egg whites and sugar over a double boiler until the mixture reaches 150°F (65°C). If you don’t have a candy thermometer, check by carefully touching the tip of your finger to the mixture: it should feel very warm and uncomfortable to keep your finger there. This step helps dissolve the sugar and stabilizes the meringue.
If you prefer another flavor, you can skip the pumpkin butter and swirl in chocolate sauce, fruit preserves, caramel, or another spread of your choice.
When adding pumpkin butter to the meringue, gently fold or swirl it in with a toothpick or skewer. Avoid overmixing so you keep the distinct swirls and don’t deflate the meringue.
Make sure bowls and beaters are completely clean and free of grease. Any fat will prevent the egg whites from whipping to a glossy, stiff peak.
Store pavlovas in an airtight container at room temperature for up to two days to preserve their texture. If they soften, briefly re-crisp them in a low oven (200°F / 95°C) for 10–15 minutes.

HAPPY BAKING!!!

If you like these Pumpkin Butter Cookies, here are some more pumpkin recipes you might enjoy

Pumpkin scones, pumpkin cake, pumpkin streusel snack cake, and classic pumpkin pie are all lovely seasonal options to try alongside these pavlovas.

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Pumpkin Butter Cookies

Easy 15-minute prep for light, airy pavlovas infused with pumpkin spice flavor.

Prep Time
15

Servings
10 Individual Pavlovas

Author
Dikla Levy Frances

Ingredients

5 Large Egg Whites (150 g / 5 oz)
1 1/2 Cups Sugar (300 g / 11 oz)
1 tsp Cornstarch
1/2 Cup Pumpkin Butter

Instructions

Preheat the oven to 200°F (95°C). Line two baking sheets with parchment paper and set aside.
In a heatproof bowl combine the egg whites and sugar, stirring gently to mix.
Set the bowl over a pot of simmering water (the water should not touch the bottom of the bowl). Heat the mixture, stirring constantly, until it reaches 150°F (65°C) or feels very hot to the touch as described in the notes.
Remove the bowl from the heat and transfer the warm mixture to the bowl of a stand mixer. Beat on high speed.
Beat for about 2 minutes, then add the cornstarch and continue to beat until the meringue is glossy, stiff, and cool to the touch.
Use two spoons to shape the pavlovas: scoop some meringue with one spoon and use the back of the second spoon to drop meringue “mountains” onto the prepared baking sheet. Leave about 2 inches between each mound.
Place about 1 teaspoon of pumpkin butter on the center top of each meringue. Use a toothpick or skewer to gently swirl the pumpkin butter into the meringue to create a marbled effect — do this lightly to preserve the airiness.
Bake for 2 hours, then turn the oven off and allow the pavlovas to cool completely inside the oven with the door closed or slightly ajar. Cooling slowly helps prevent cracks and gives the best texture. Once cool, remove from the pan and store in an airtight container.