These Pumpkin Pie Macarons combine the delicate crunch of French macarons with the warm, spiced flavors of pumpkin pie. With a light, crispy shell and a creamy pumpkin spice filling, these festive treats are perfect for fall, Thanksgiving, or whenever you crave something cozy and sweet.
Why You’ll Love This Recipe
- Elegant & Festive – A perfect dessert for autumn and holiday gatherings.
- Pumpkin Spice Flavor – Tastes just like pumpkin pie in a bite-sized macaron.
- Perfectly Chewy & Crispy – The delicate shell pairs beautifully with the creamy filling.
- Make-Ahead Friendly – Macarons taste even better after maturing overnight.
- Customizable – Try different fillings like pumpkin butter or caramel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Macaron Shells:
- Almond flour (finely ground)
- Powdered sugar
- Granulated sugar
- Egg whites (room temperature)
- Cream of tartar (for stability)
- Pumpkin spice (cinnamon, nutmeg, ginger, cloves)
- Orange or brown gel food coloring (optional)
For the Pumpkin Pie Filling:
- Cream cheese (softened)
- Pumpkin puree
- Powdered sugar
- Pumpkin pie spice
- Vanilla extract
- Butter (softened)
Directions
Step 1: Make the Macaron Shells
- Sift dry ingredients – In a bowl, sift together almond flour, powdered sugar, and pumpkin spice. Set aside.
- Whip the egg whites – In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add food coloring if using.
- Fold in dry ingredients – Gently fold the almond flour mixture into the whipped egg whites, mixing until the batter flows like thick lava.
- Pipe & Rest – Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the tray to remove air bubbles. Let them rest for 30-45 minutes until a skin forms.
- Bake – Preheat oven to 300°F (150°C) and bake for 14-16 minutes. Let cool completely.
Step 2: Make the Pumpkin Pie Filling
- In a bowl, beat cream cheese, butter, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until smooth.
Step 3: Assemble the Macarons
- Pipe the pumpkin filling onto one macaron shell and sandwich with another.
- Let the macarons mature in the fridge for 24 hours for the best texture.
Servings and Timing
- Servings: About 20 macarons
- Prep Time: 30 minutes
- Rest Time: 30-45 minutes
- Bake Time: 15 minutes
- Total Time: About 2 hours (plus 24 hours for best results)
Variations
- Pumpkin Caramel Macarons – Add a drizzle of caramel to the filling.
- Maple Pumpkin Macarons – Swap vanilla extract for maple extract.
- Chocolate Pumpkin Macarons – Add cocoa powder to the shells for a chocolate twist.
- Nut-Free Version – Use sunflower seed flour instead of almond flour.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze assembled macarons for up to 2 months. Thaw in the fridge before serving.
- Make-Ahead Tip: Macarons taste best after 24-48 hours of maturing in the fridge.
FAQs
Why are my macarons cracking?
They may not have rested long enough before baking, or your oven temperature is too high.
Can I use canned pumpkin?
Yes! Just make sure it’s pumpkin puree, not pumpkin pie filling.
How do I know when macarons are done baking?
They should have firm tops and slightly pull away from the parchment paper when lifted.
What’s the best way to get smooth macaron shells?
Sift the almond flour and powdered sugar thoroughly and avoid overmixing the batter.
Can I use liquid food coloring?
Gel food coloring is best to avoid altering the batter consistency.
How do I prevent hollow macarons?
Make sure to whip the egg whites to stiff peaks and don’t overmix the batter.
Can I use pumpkin spice buttercream instead?
Yes! Replace cream cheese with butter for a firmer filling.
What if I don’t have cream of tartar?
You can skip it, but it helps stabilize the egg whites for better structure.
Do I need a macaron mat?
No, but using one helps create evenly sized macarons.
Can I make these in advance?
Yes! Macarons improve in texture after 1-2 days in the fridge.
Conclusion
These Pumpkin Pie Macarons are a delightful fall treat, combining the elegance of macarons with the cozy flavors of pumpkin spice. With a crisp shell and creamy filling, they’re perfect for holidays, gifts, or just treating yourself. Try making a batch today for a delicious autumn indulgence!
PrintPumpkin Pie Macarons
These Pumpkin Pie Macarons are light, crisp, and filled with a rich pumpkin spice buttercream. Made with almond flour and warm fall spices, they’re the perfect festive treat for pumpkin lovers!
- Prep Time: 30 minutes
- Chill Time: 30-60 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours
- Yield: 15–18 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 cup (120g) powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- Orange gel food coloring (optional)
For the Pumpkin Pie Filling:
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup (100g) powdered sugar
- 2 tbsp pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla extract
- 1 tbsp heavy cream (if needed for consistency)
Instructions
1. Make the Macaron Shells:
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone mats.
- Sift the dry ingredients: In a bowl, sift almond flour, powdered sugar, cinnamon, and nutmeg together. Discard any large bits.
- Whip egg whites: In a clean bowl, beat egg whites with an electric mixer until foamy. Slowly add granulated sugar and continue beating until stiff peaks form. Mix in vanilla extract and orange food coloring (if using).
- Macaronage: Gently fold the dry ingredients into the whipped egg whites using a spatula. Continue folding until the batter flows like lava when dropped from the spatula.
- Pipe the macarons: Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets. Tap the trays on the counter to remove air bubbles.
- Rest the macarons: Let the shells sit at room temperature for 30-60 minutes, until they develop a skin and are no longer sticky to the touch.
- Bake: Preheat oven to 300°F (150°C) and bake for 12-14 minutes, until the macarons are set and have “feet.” Let cool completely.
2. Make the Pumpkin Pie Filling:
- In a bowl, beat butter until creamy.
- Add powdered sugar, pumpkin puree, cinnamon, nutmeg, and vanilla extract. Mix until smooth.
- If needed, add heavy cream to reach desired consistency.
3. Assemble the Macarons:
- Pipe the pumpkin filling onto half of the macaron shells.
- Place the remaining shells on top and gently press to create a sandwich.
- Refrigerate for at least 24 hours for the best texture and flavor.
Notes
- Aging egg whites: Separate egg whites 24 hours before and leave them covered in the fridge for better consistency.
- Macaronage technique: Folding too little = cracked shells, too much = flat macarons. Aim for a batter that slowly ribbons off your spatula.
- Storage: Keep in an airtight container in the fridge for 3-4 days, or freeze for up to 1 month.