In a heat-proof mixing bowl whisk together egg whites (3 egg whites, 120grams), granulated sugar (1cup, 200grams), cream of tartar (1 teaspoon)TIP: If you don't have the cream of tartar, use 1 teaspoon of lemon juice or distilled vinegar.
Place bowl over a pot of simmering water and stir mixture using a whisk until all of the sugar is completely dissolved.
Remove from the heat and return bowl to your stand mixer or use a handheld mixer. Beat at low speed, and gradually increase speed to medium-high. Don't beat at high speed. Beat until medium-stiff peaks are formed. Beat in Vanilla Extract (1 teaspoon) and pumpkin pie spice, if using (1/4 teaspoon). Beat until stiff peaks are formed.
Color Meringue
Color about 1/4 of the meringue with green gel food coloring. Color remaining meringue with orange gel color. Avoid stirring meringue; instead, fold the color into the meringue.
Pipe Pumpkins
Pipe orange meringue cookies with a large star tip onto the baking sheet lined with parchment. Then pipe green leaves on top of the orange shapes.
Bake Meringue
Bake meringue at 175F for 3-4 hours. Turn off the oven and leave the meringues in the oven till it cools completely. Remove baked and cooled meringues from the oven and store them immediately in an airtight container.