The pumpkaroon started as a dessert experiment for dinner guests. This was the third time that week that we had company over for dinner so I was tired of cooking.
Yes, it happens even to me.
So I needed to make a quick and effortless dessert that required no baking and no fuss. Raw macaroons are always easy to make. The hardest part is melting the coconut oil, which I did by submerging the whole jar in boiling water. The experimental part was adding pumpkin puree to the macaroon. That’s what would make it special.
I hadn’t seen any pumpkin macaroon recipes online and wondered if there was a good reason. Would the pumpkin puree work in a macaroon?
It turned out so well and was so easy that I had to improve on the recipe. I made my own chocolate with cocoa butter to pour on top and sprinkles some coconut butter on top. I also made them muffin sized because it just seemed more fun.
I brought these to a girl’s night dinner party and they were a huge hit! They were so impressed that I made my own chocolate, but there was nothing to it. Especially if you have cacao butter at home. You can buy one pound of good quality organic stuff here. It’s a bit pricey, but so is really good chocolate. You’ll be saving money in the long run.
You can also use coconut oil in place of cocoa butter but it just won’t be the same. Get the real stuff, you won’t regret it. And you can impress your friends by making your own chocolate desserts.
Seriously, this was one of the easiest desserts I’ve ever made and it got some rave reviews. This is definitely a keeper!
Ingredients
Pumpkaroons (makes 8 muffins)
12 ounces of pumpkin puree
1/2 cup of shredded coconut
1/2 cup of cashew flour (can substitute almond flour)
1/4 cup of coconut oil (melted) 2 tablespoons of pistachios
3 tablespoons of pistachio butter (can substitute almond or cashew butter)
1/4 teaspoon of vanilla
1/4 teaspoon of salt
optional: 1/4 teaspoon of cardamom
optional topping: 2 tablespoons of coconut butter (break it up with a spoon till it is easy to sprinkle over the pumpkaroon muffins.
Homemade Chocolate
1/4 cup Cacao butter
1 heaping tablespoon of honey
2 to 3 tablespoon of Cacao Powder
1/4 teaspoon of vanilla
How to
In a bowl, mix together shredded coconut, cashew flour, and pistachios first.
Add pumpkin puree and nut butter and mix well. I just used a fork to mix everything.
Add vanilla and optional cardamom or pumpkin pie spice if you prefer that.
Melt coconut oil and pour into the mixture and incorporate well.
Line a muffin pan with muffin liners and divide the batter between the muffin liners. This recipe makes about 8 muffins, so I made them in two batches or you can use another muffin tin if you have one.
To make the chocolate you melt the cacao butter then same way you melted the coconut oil. I simply submerge the whole jar in boiling hot water and pour off the melted bit into a bowl. I mixed the chocolate in a measuring cup with a pouring spout.
Add cacao powder and mix. Start with 2 tablespoons, mix well, add honey and taste. If you want the chocolate to have a stronger flavor add one more tablespoon. Add vanilla and mix.
Pour the chocolate over the pumpkaroon muffins and add an optional sprinkle of crushed coconut butter on top.
Put in the fridge for one hour for the oils in this recipe to harden.
Serve to some very happy campers!! I think that kids would really love this dessert! The kid inside me did!
- 12 ounces of pumpkin puree
- ½ cup of shredded coconut
- ½ cup of cashew flour (can substitute other nut flour)
- ¼ cup of coconut oil
- 2 tablespoons of salted pistachios
- 3 tablespoons of pistachio butter (can substitute other nut butter)
- ¼ teaspoon of vanilla
- optional: cardamom
- Chocolate
- 2 to 3 tablespoons of cocoa powder
- ¼ cup of cocoa butter
- ¼ teaspoon of vanilla
- 1 heaping tablespoon of honey
- In a bowl, mix together shredded coconut, cashew flour, and pistachios first.
- Add pumpkin puree and nut butter and mix well. I just used a fork to mix everything.
- Add vanilla and optional cardamom or pumpkin pie spice if you prefer that.
- Melt coconut oil and pour into the mixture and incorporate well.
- Line a muffin pan with muffin liners and divide the batter between the muffin liners. This recipe makes about 8 muffins, so I made them in two batches or you can use another muffin tin if you have one.
- To make the chocolate you melt the cocoa butter then same way you melted the coconut oil. I simply submerge the whole jar in boiling hot water and pour off the melted bit into a bowl. I mixed the chocolate in a measuring cup with a pouring spout.
- Add cocoa powder and mix. Start with 2 tablespoons, mix well, add honey and taste. If you want the chocolate to have a stronger flavor add one more tablespoon. Add vanilla and mix.
- Pour the chocolate over the pumpkaroon muffins and add an optional sprinkle of coconut butter on top.
- Put in the fridge for one hour for the oils in this recipe to harden.
