Vegan Pumpkin Spice Macaroons

I do love pumpkin in many forms. These were made on a bit of a whim. It was my friend’s birthday and I thought a homemade gift would be so much more special than something storebought.

Magic was made! These are dehydrated, not baked. They are vegan and super easy to whip up!

Make these and enjoy them with someone you love!


  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/3 cup grade B maple syrup
  • 1/2 tsp vanilla bean paste
  • 2 cups unsweetened shredded coconut
  • 1/4 cup cashew meal
  • 1/3 cup coconut oil (melted)


In a large bowl combine the pumpkin puree with the spices and vanilla bean paste. Add in the maple syrup, cashew meal, coconut oil and shredded coconut and stir until combined. Roll the dough into a ball (I used a muffin scooper) and place on a dehydrator sheet. Dehydrate for 45 minutes to an hour at 95 degrees. The macaroons will still be soft on the inside but slightly crispy on the outside!

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