If you’re on the hunt for a delightful fall treat that’s both indulgent and kind to your diet, look no further! This Vegan Chocolate Dipped Pumpkin Macaroons (Gluten-Free) Recipe is the perfect blend of chewy coconut, warm pumpkin spices, and rich dark chocolate. They’re naturally gluten-free, vegan-friendly, and so irresistibly delicious that they’ll quickly become a seasonal favorite.
Why You Should Make This Recipe
Deliciously Seasonal: These macaroons capture the essence of fall with pumpkin and cozy spices, perfect for autumn cravings.
Allergy-Friendly: Vegan and gluten-free, they’re safe for a variety of dietary needs without sacrificing flavor.
Simple Ingredients: Made with easy-to-find pantry staples, making your baking experience fuss-free and fun.
Elegant & Crowd-Pleasing: The chocolate dip adds that extra touch of indulgence to impress guests or treat yourself.
Ingredients & Substitutions
What I love about this recipe is how straightforward the ingredients are, yet how beautifully they come together. Each component plays a key role—from the fluffy aquafaba meringue that gives these macaroons their lightness, to the pumpkin puree that adds moistness and color, and finally the dark chocolate that perfectly balances the sweetness. Let’s talk about each ingredient before you dive in!
- Flax Egg: A great vegan binder that holds everything together while adding a subtle nutty flavor.
- Aquafaba: This is the secret ingredient! The liquid from canned chickpeas whips up just like egg whites, making these macaroons fluffy and light.
- Unsweetened Shredded Coconut: Provides the chewy texture and tropical nuttiness essential in macaroons—be sure to avoid flakes or chips for best results.
- Pumpkin Puree: Adds natural moisture and that unmistakable autumn touch.
- Pumpkin Pie Spice: Brings warmth and spice; adjust based on how bold you want the flavor.
- Dark Chocolate: Choose dairy-free chocolate to keep it vegan; it’s the decadent finish that makes these irresistible.
How to Make Vegan Chocolate Dipped Pumpkin Macaroons (Gluten-Free) Recipe
Step 1: Whip the Aquafaba Meringue
Start by whipping together your aquafaba and cream of tartar. This is the magic that replaces egg whites and gives these macaroons their airy structure. Whip on high speed until you see medium-firm peaks forming—think soft but sturdy clouds that hold their shape. This step is key for that perfect chewy texture you’re craving!
Step 2: Mix the Pumpkin Coconut Base
In a separate bowl, combine the flax egg, shredded coconut, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt. Mix everything until the ingredients meld into a uniform, spiced coconut batter bursting with autumn vibes. The smell alone will have you reaching for the mixing bowl!
Step 3: Fold Aquafaba Into the Coconut Mixture
Gently fold the whipped aquafaba into the pumpkin-coconut mixture using a spatula. Take your time here and be delicate—folding rather than stirring preserves the fluffy texture and lightness of your macaroons. This step unlocks the perfect balance of airiness with rich coconut and pumpkin flavor.
Step 4: Scoop, Shape, and Bake
Use a 1/4 cup scoop to portion out the dough, then gently use your hands to pack it in and smooth out the top. Place each mound onto a parchment-lined baking sheet. Bake for 37 to 40 minutes until the tops turn a gorgeous golden brown. The house will smell like fall in no time—patience is worth it, I promise!
Step 5: Dip in Chocolate and Set
Once fully cooled, melt your chopped dark chocolate gently—either in short bursts in the microwave or using a double boiler. Carefully dip the bottoms of your macaroons in the glossy chocolate, scraping off any excess, then place them back on the tray. Optional: drizzle leftover chocolate on top for a beautiful, artistic finish. Chill in the fridge for 10 minutes until the chocolate firms up. Now they’re ready to enjoy!
How to Serve Vegan Chocolate Dipped Pumpkin Macaroons (Gluten-Free) Recipe
Garnishes
Sprinkle a tiny pinch of crushed toasted pumpkin seeds or a light dusting of cinnamon powder over the chocolate before it sets for added texture and festive flair. A swirl of coconut cream on the side can take the presentation up a notch for guests.
Side Dishes
Pair these macaroons with a cozy mug of chai tea, pumpkin spice latte, or your favorite herbal brew. For a brunch spread, they also complement vegan cheeses and fresh fruit beautifully, adding a sweet contrast to savory dishes.
Creative Ways to Present
Arrange your macaroons in a rustic basket lined with autumn leaves or place them on a wooden board with small bowls of extra chocolate and nuts for guests to customize their bites. These little touches make your snack table feel cozy and intentional.
Make Ahead and Storage
Storing Leftovers
Place any uneaten macaroons in an airtight container and store in the refrigerator. They’ll stay fresh and chewy for up to 5 days, making them a perfect grab-and-go treat for busy mornings or afternoon cravings.
Freezing
These macaroons freeze beautifully. Just layer them between parchment paper in a freezer-safe container and keep frozen for up to 2 months. When you’re ready, thaw at room temperature for about 30 minutes before enjoying.
Reheating
For a freshly-baked feel, warm individual macaroons in the microwave for 10-15 seconds or pop them in a low oven (300°F) for a few minutes. This will soften the coconut slightly and bring out those cozy pumpkin-spice aromas again.
FAQs
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Can I use canned pumpkin or fresh pumpkin for this recipe?
Yes! Canned pumpkin puree is the easiest and most convenient option here, but if you have fresh pumpkin, you can roast and puree it yourself for an even fresher flavor. Just make sure it’s smooth and well-drained to avoid a soggy batter.
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What can I substitute for aquafaba if I don’t have chickpea liquid?
Aquafaba is key for the meringue texture, but if you don’t have it, a whipped aquafaba substitute is tricky to match. Some people experiment with aquafaba from white beans or use commercially available egg replacers, though the texture may vary slightly.
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Can I make smaller macaroons and how does that affect baking time?
Absolutely! Using a 1-tablespoon cookie scoop, you can create bite-sized macaroons. They’ll bake faster—start checking at around 20 minutes and keep an eye on the golden color to avoid overbaking.
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Is it necessary to chill the macaroons after dipping in chocolate?
Chilling helps the chocolate set quickly and prevents melting or smudging. If you’re in a hurry, 10 minutes in the fridge usually does the trick for a smooth, firm chocolate shell.
Final Thoughts
There’s something absolutely heartwarming about biting into these Vegan Chocolate Dipped Pumpkin Macaroons (Gluten-Free) Recipe—a perfect blend of sweet, spicy, and chocolatey that feels like a cozy hug for your taste buds. Whether you’re sharing them at a holiday gathering or sneaking a few for yourself, these macaroons are sure to bring joy. Give this recipe a try and let the flavors of fall brighten your kitchen and your day!
Print
Vegan Chocolate Dipped Pumpkin Macaroons (Gluten-Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 macaroons (using 2 oz. scoops) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
These Vegan Chocolate Dipped Pumpkin Macaroons are a delightful gluten-free treat perfect for fall. Made with aquafaba for a vegan meringue base and flavored with pumpkin puree and warm pumpkin pie spice, these macaroons are coated in rich dark chocolate for an indulgent finish.
Ingredients
Flax Egg and Aquafaba Mixture
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 6 tablespoons aquafaba (chickpea brine, liquid from a can of chickpeas)
- 1/8 teaspoon cream of tartar
Macaroon Base
- 1 1/2 cups unsweetened shredded coconut
- 2 tablespoons maple syrup
- 3 tablespoons pumpkin puree
- 3/4 to 1 teaspoon pumpkin pie spice (adjust based on spice preference)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 4 ounces dark chocolate, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Whip Aquafaba: In a medium bowl or the bowl of a stand mixer, combine aquafaba and cream of tartar. Using a hand mixer or stand mixer whisk attachment, whip on high speed until medium-firm peaks form. This creates a light, meringue-like base. Set aside.
- Mix Macaroon Ingredients: In a separate large bowl, combine shredded coconut, maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, salt, and flax egg. Mix well until uniform.
- Fold Aquafaba Into Coconut Mixture: Gently fold the whipped aquafaba mixture into the coconut mixture to maintain its airy texture and evenly combine all ingredients.
- Shape Macaroons: Using a 1/4 cup ice cream scoop, scoop out 2 oz. portions of dough. Gently pack the dough in the scoop with your hands, then place each portion onto the prepared baking sheet. Optionally, smooth out any imperfections by gently shaping with your fingers.
- Bake: Bake in the preheated oven for 37 to 40 minutes or until the macaroons are golden brown. Remove from oven and allow to cool completely on the baking sheet.
- Melt Chocolate: Melt the chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until fully smooth and melted.
- Dip Macaroons in Chocolate: Carefully dip the bottom of each cooled macaroon into the melted chocolate and scrape off any excess. Place dipped macaroons back onto the baking sheet. Handle gently as they are fragile.
- Optional Drizzle: Use remaining melted chocolate to drizzle over the tops of the macaroons with a spoon or butter knife. Remelt chocolate if needed before drizzling.
- Set Chocolate: Chill the dipped macaroons in the refrigerator for 10 minutes or until the chocolate is fully set and firm.
- Serve and Enjoy: Once chocolate has set, these festive vegan macaroons are ready to enjoy!
Notes
- For smaller macaroons, use a 1-tablespoon scoop and reduce baking time to about 20 minutes, checking every 5 minutes until golden brown.
- Make sure to use unsweetened shredded coconut, not flakes or chips, to achieve the right texture.
