Name: Pumpkin Pie Macarons
Prep time: 45 min
Cook time: PT-487878H27M3S
Total time: 4 h
Cuisine: French-American Fusion
Ingredients: 1 1/2 cups powdered sugar; 1 cup almond flour; 3/4 cup granulated sugar; 2 large egg whites (room temperature); 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon (for added fall flavor); Orange gel food coloring (optional, for color); 1/2 cup unsalted butter, softened; 1/2 cup powdered sugar; 1/2 cup pumpkin puree (not pumpkin pie filling); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; Pinch of salt; 1 teaspoon vanilla extract

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Pumpkin Pie Macarons

Pumpkin Pie Macarons are a fall-inspired twist on the classic French macaron, combining the delicate, crunchy shell with a rich, spiced pumpkin pie filling. These macarons are perfect for autumn gatherings, offering a bite-sized version of everyone’s favorite seasonal dessert. With the sweet, lightly spiced pumpkin flavor and creamy buttercream filling, these macarons are a delightful treat for any occasion!

Why You’ll Love This Recipe
These Pumpkin Pie Macarons capture the flavors of a classic pumpkin pie in a fun, delicate form. The combination of the crisp, chewy macaron shell and the spiced, creamy pumpkin filling creates a perfect balance of sweetness and warmth. They’re a great way to enjoy the flavors of fall in a unique, bite-sized dessert that’s sure to impress!

Ingredients

For the Macaron Shells:

1 1/2 cups powdered sugar
1 cup almond flour
3/4 cup granulated sugar
2 large egg whites (room temperature)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (for added fall flavor)
Orange gel food coloring (optional, for color)

For the Pumpkin Pie Filling:

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
1 teaspoon vanilla extract

Directions

Make the Macaron Shells:

Prepare the Baking Sheets:
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats. You can trace circles on the paper to make sure all your macarons are the same size.
Sift the Dry Ingredients:
In a medium bowl, sift together the powdered sugar, almond flour, and cinnamon to remove any lumps and ensure a smooth batter.
Whisk the Egg Whites:
In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while beating on high speed until stiff peaks form. The egg whites should be glossy and hold firm peaks.
Fold in the Dry Ingredients:
Gently fold the sifted dry ingredients into the egg whites in two batches. Use a spatula and fold until the mixture flows smoothly and forms a thick ribbon when lifted. If you want to color the macarons, add a few drops of orange gel food coloring at this stage.
Pipe the Macarons:
Transfer the macaron batter into a piping bag fitted with a round tip (such as a 1/2-inch round tip). Pipe small circles (about 1 1/2 inches in diameter) onto the prepared baking sheets. Hold the piping bag perpendicular to the sheet to form smooth, even circles. After piping, tap the baking sheets firmly on the counter to release any air bubbles.
Rest the Shells:
Let the piped macaron shells rest at room temperature for 30-45 minutes, or until the tops are dry to the touch. They should form a skin that doesn’t stick when lightly pressed.
Bake the Shells:
Bake the macarons in the preheated oven for 15-18 minutes, rotating the baking sheets halfway through the baking time. The shells should be firm and should not stick to the parchment when gently lifted. Allow the shells to cool completely on the baking sheets before removing.

Make the Pumpkin Pie Filling:

Beat the Butter and Sugar:
In a medium bowl, beat the softened butter and powdered sugar together until light and fluffy (about 3-4 minutes).
Add the Pumpkin and Spices:
Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Continue to beat until the mixture is smooth and well combined.
Chill the Filling:
Refrigerate the pumpkin filling for about 20-30 minutes to firm it up slightly, making it easier to pipe.

Assemble the Macarons:

Pair the Shells:
Once the macaron shells are completely cooled, pair them up by size (you’ll want to match similar-sized shells together).
Pipe the Filling:
Using a piping bag, pipe a generous amount of the pumpkin pie filling onto the flat side of one shell from each pair. Gently sandwich the shells together, pressing lightly to spread the filling to the edges.
Chill the Macarons:
For the best texture, refrigerate the assembled macarons for at least 2 hours or overnight to allow the flavors to meld and the filling to set.

Servings and Timing
This recipe makes about 20-24 macarons, depending on the size. Prep time is about 45 minutes (including resting and baking time for the shells), and chilling time is about 2 hours. Total time is around 4 hours, including assembly and chilling.

Pumpkin Pie Macarons

Variations
I like to:

Add a small dusting of cinnamon sugar on top of the macaron shells before baking for extra flavor.
Substitute the pumpkin filling with a cream cheese-based frosting for a tangy variation.
Add a little caramel drizzle on the top of the macaron filling for an extra touch of sweetness.

Storage/Reheating
Store the macarons in an airtight container in the fridge for up to 3-4 days. They can also be frozen for up to 2 months—just let them come to room temperature before serving.

FAQs

Can I use a different filling for these macarons?
Yes! You can replace the pumpkin filling with any of your favorite fillings, such as buttercream, ganache, or even a fruit jam.

Can I make these macarons ahead of time?
Yes, macarons are best made ahead of time as they need to rest in the fridge for a while to fully develop their flavor and texture.

Why did my macaron shells crack?
Cracked macaron shells can happen if the batter is too runny or too thick. Be sure to follow the folding process carefully, and let the macarons rest before baking. Also, make sure your oven is preheated to the correct temperature and that the baking sheets are not overcrowded.

Conclusion
Pumpkin Pie Macarons are a delicious and sophisticated fall treat. These delicate, sweet pastries are filled with a spiced pumpkin filling that captures the essence of pumpkin pie, making them a perfect addition to your fall dessert spread. They’re great for impressing guests or enjoying with a warm drink during cozy autumn evenings!

Pumpkin Pie Macarons

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Author: Sophia
Total Time: 4 hours
Yield: 20-24 macarons
Diet: Vegetarian

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Description

Instructions

Make the Macaron Shells: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats. You can trace circles on the paper to make sure all your macarons are the same size. In a medium bowl, sift together the powdered sugar, almond flour, and cinnamon to remove any lumps and ensure a smooth batter.
Whisk the Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while beating on high speed until stiff peaks form. The egg whites should be glossy and hold firm peaks.
Fold in the Dry Ingredients: Gently fold the sifted dry ingredients into the egg whites in two batches. Use a spatula and fold until the mixture flows smoothly and forms a thick ribbon when lifted. If you want to color the macarons, add a few drops of orange gel food coloring at this stage.
Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip (such as a 1/2-inch round tip). Pipe small circles (about 1 1/2 inches in diameter) onto the prepared baking sheets. Hold the piping bag perpendicular to the sheet to form smooth, even circles. After piping, tap the baking sheets firmly on the counter to release any air bubbles.
Rest the Shells: Let the piped macaron shells rest at room temperature for 30-45 minutes, or until the tops are dry to the touch. They should form a skin that doesn’t stick when lightly pressed.
Bake the Shells: Bake the macarons in the preheated oven for 15-18 minutes, rotating the baking sheets halfway through the baking time. The shells should be firm and should not stick to the parchment when gently lifted. Allow the shells to cool completely on the baking sheets before removing.
Make the Pumpkin Pie Filling: In a medium bowl, beat the softened butter and powdered sugar together until light and fluffy (about 3-4 minutes). Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Continue to beat until the mixture is smooth and well combined.
Chill the Filling: Refrigerate the pumpkin filling for about 20-30 minutes to firm it up slightly, making it easier to pipe.
Assemble the Macarons: Once the macaron shells are completely cooled, pair them up by size (you’ll want to match similar-sized shells together). Using a piping bag, pipe a generous amount of the pumpkin pie filling onto the flat side of one shell from each pair. Gently sandwich the shells together, pressing lightly to spread the filling to the edges.
Chill the Macarons: For the best texture, refrigerate the assembled macarons for at least 2 hours or overnight to allow the flavors to meld and the filling to set.