Pumpkin Pie Macarons are elegant, bite-sized treats that combine the delicate crunch of French macarons with the cozy flavors of pumpkin pie. With spiced pumpkin buttercream sandwiched between crisp almond shells, these festive cookies are as beautiful as they are delicious. I love serving them during fall gatherings, Thanksgiving, or whenever I want to impress with something sweet and seasonal.

Pumpkin Pie Macarons

Why You’ll Love This Recipe

I love these macarons because they take the sophistication of a classic French pastry and give it a fun autumn twist. The pumpkin pie spice adds warmth, while the creamy filling makes each bite indulgent. They’re a little more effort than your average cookie, but the end result is stunning and worth every step. Plus, they make the perfect edible gift during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:

  • Almond flour

  • Powdered sugar

  • Egg whites (room temperature)

  • Granulated sugar

  • Orange gel food coloring (optional, for festive color)

For the filling:

  • Unsalted butter (softened)

  • Pumpkin puree

  • Powdered sugar

  • Pumpkin pie spice

  • Vanilla extract

Directions

  1. I sift the almond flour and powdered sugar together into a bowl to remove lumps.

  2. In another bowl, I beat the egg whites until foamy, then slowly add granulated sugar and whip to stiff, glossy peaks.

  3. I fold the dry ingredients into the meringue until the batter flows like lava and can form ribbons. If I want a festive look, I add a few drops of orange gel food coloring.

  4. I pipe the batter onto a parchment-lined baking sheet in small circles and tap the tray to release air bubbles.

  5. I let the shells rest at room temperature for 30–45 minutes until they form a skin.

  6. I bake at 300°F (150°C) for 15–18 minutes, then let them cool completely before filling.

  7. For the filling, I beat butter until creamy, then mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.

  8. I pipe the filling onto half the shells, then sandwich with the remaining shells.

  9. For best results, I refrigerate the filled macarons for 24 hours to let the flavors meld, then bring them to room temperature before serving.

Servings and timing

This recipe makes about 20–24 macarons.
Prep time: 1 hour
Cook time: 20 minutes
Resting/Chilling time: 24 hours (optional, for best flavor)
Total time: About 25 hours (with resting)

Variations

  • I sometimes add a cream cheese-based filling for a tangy twist.

  • A drizzle of white chocolate over the shells gives them a festive finish.

  • I make pumpkin spice latte macarons by adding a bit of espresso powder to the filling.

  • For a crunchy surprise, I sprinkle crushed graham crackers on top of the shells before baking.

storage/reheating

I store macarons in an airtight container in the fridge for up to 5 days. They taste best after resting for 1–2 days in the fridge. They also freeze well—I place them in a sealed container and freeze for up to 2 months, thawing in the fridge overnight before serving. Since they’re delicate, I never reheat them.

FAQs

Do I need to age the egg whites?

Yes, aging egg whites for 24 hours helps make the meringue more stable, though I’ve also had success with fresh ones.

Why do my macaron shells crack?

This usually happens if they haven’t rested long enough before baking or if the oven temperature is too high.

Can I use pumpkin pie filling instead of puree?

No, I stick with plain pumpkin puree so I can control the sweetness and spice.

Do I really need to chill the macarons before serving?

Yes, chilling helps the shells soften slightly and absorb flavor from the filling, making them even better the next day.

Can I make these without food coloring?

Yes, the coloring is just for presentation—the flavor stays the same without it.

Conclusion

Pumpkin Pie Macarons are a delightful fusion of French pastry elegance and cozy fall flavors. I love how the spiced pumpkin filling pairs perfectly with the crisp, delicate shells, creating a dessert that feels festive and indulgent. Whether I serve them at a holiday table or box them up as gifts, these macarons always bring a touch of seasonal magic

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Pumpkin Pie Macarons

Pumpkin Pie Macarons


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  • Author: Evee
  • Total Time: 25 hours
  • Yield: 20–24 macarons
  • Diet: Vegetarian

Description

Pumpkin Pie Macarons are delicate French cookies with crisp almond shells and a spiced pumpkin buttercream filling. They combine the elegance of macarons with the cozy warmth of pumpkin pie, making them a festive treat for fall gatherings, Thanksgiving, or edible gifts.


Ingredients

  • 1 cup almond flour
  • 1 1/2 cups powdered sugar
  • 3 large egg whites (room temperature, aged if possible)
  • 1/4 cup granulated sugar
  • Orange gel food coloring (optional)
  • 1/2 cup unsalted butter, softened
  • 1/4 cup pumpkin puree
  • 1 1/2 cups powdered sugar (for filling)
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions

  1. Sift almond flour and powdered sugar together into a bowl to remove lumps.
  2. In another bowl, beat egg whites until foamy, then gradually add granulated sugar and whip to stiff, glossy peaks.
  3. Fold the dry ingredients into the meringue until the batter flows like lava and forms ribbons. Add a few drops of orange food coloring if desired.
  4. Pipe the batter onto a parchment-lined baking sheet in small circles. Tap the tray to release air bubbles.
  5. Let shells rest at room temperature for 30–45 minutes until they form a skin.
  6. Bake at 300°F (150°C) for 15–18 minutes. Cool completely before filling.
  7. For the filling, beat butter until creamy, then mix in pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.
  8. Pipe filling onto half the shells, then sandwich with remaining shells.
  9. Refrigerate filled macarons for 24 hours to allow flavors to meld. Bring to room temperature before serving.

Notes

  • Aging egg whites for 24 hours helps stabilize the meringue.
  • If shells crack, ensure they rest long enough before baking and check oven temperature.
  • Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
  • Macarons taste best after resting 1–2 days in the fridge.
  • Optional variations: cream cheese filling, espresso for pumpkin spice latte flavor, or white chocolate drizzle.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American Fusion

Nutrition

  • Serving Size: 1 macaron
  • Calories: 90
  • Sugar: 11g
  • Sodium: 15mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 10mg

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