Go Back
Pumpkin pie macarons on white plate in bright kitchen with natural light
Taha Ayad

Pumpkin Pie Macarons

These pumpkin pie macarons combine the warm flavors of fall with the elegance of French pastry. Crisp almond shells filled with creamy pumpkin-spiced ganache or buttercream make each bite a cozy delight.
Print Recipe Pin Recipe Share on Facebook
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 macarons
Course: Desserts
Cuisine: French-American
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1 ¾ cups powdered sugar
  • 3 large egg whites room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • A few drops orange gel food coloring optional
  • Pinch of cream of tartar
  • 3 tablespoons pumpkin puree
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 4 ounces white chocolate chips
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter softened
  • ¼ cup pumpkin puree
  • 1 ½ cups powdered sugar
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Method
 

  1. Sift almond flour, powdered sugar, and pumpkin pie spice together to remove lumps.
  2. Whip egg whites with granulated sugar and cream of tartar until stiff peaks form.
  3. Fold dry ingredients into meringue until batter flows like slow lava.
  4. Pipe small circles onto parchment-lined trays and rest until a thin skin forms.
  5. Bake at 300°F for 15–18 minutes until shells are set and slightly firm.
  6. For ganache: heat cream, pumpkin puree, and spices, then pour over white chocolate and stir until smooth.
  7. For buttercream: beat butter and pumpkin puree, then gradually add powdered sugar and spices until fluffy.
  8. Pipe filling onto one shell and sandwich with another.
  9. Refrigerate overnight to allow flavors and texture to develop.

Notes

  1. For best texture, let macarons rest 24 hours before serving.
  2. Use pure pumpkin puree, not pumpkin pie filling.
  3. Store refrigerated up to 5 days or freeze unfilled shells for 3 months.
QR Code linking back to recipe