These pumpkin spice macarons feature delicate, crisp shells filled with a creamy pumpkin-spiced buttercream, combining elegance with warm autumn flavors.
Why You’ll Love This Recipe
These macarons offer the perfect balance between refined French pastry technique and seasonal comfort. The shells are smooth and lightly crisp, while the filling delivers aromatic spices and velvety texture. They make beautiful gifts, festive desserts, or refined additions to holiday tables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Almond flour
Powdered sugar
Egg whites
Granulated sugar
Pumpkin pie spice
Orange food coloring (optional)
For the filling:
Butter
Pumpkin purée (well-drained)
Powdered sugar
Vanilla extract
Cinnamon or additional pumpkin spice
Directions
- Sift almond flour and powdered sugar together to remove lumps.
- Beat egg whites until foamy, then gradually add granulated sugar until stiff peaks form.
- Fold the dry mixture into the meringue until the batter flows slowly like thick lava.
- Add food coloring if desired.
- Pipe small circles onto a lined baking sheet.
- Tap the tray to release air bubbles and rest the shells until they form a skin.
- Bake until firm and allow to cool completely.
- Prepare the filling by beating butter and powdered sugar, then adding pumpkin purée and spices until smooth.
- Pair macaron shells and pipe filling between them.
- Refrigerate to mature the flavors before serving.
Servings and Timing
Servings: 20–24 macarons
Prep time: 30 minutes
Rest time: 30–45 minutes
Bake time: 12–15 minutes
Total time: Approximately 1 hour 30 minutes
Variations
• Replace pumpkin spice with chai spice for a different profile.
• Add a small amount of maple syrup to the filling for a richer taste.
• Use cinnamon buttercream instead of pumpkin for simpler flavor.
Storage/Reheating
Store macarons in an airtight container in the refrigerator for up to 5 days. For best texture, allow them to sit at room temperature for several minutes before serving. They also freeze well for up to 1 month.
FAQs
Why are my macarons hollow?
Underbaking or overmixing the batter can cause hollow shells.
Why did my shells crack?
They may not have rested long enough to form a proper skin before baking.
Can I use homemade pumpkin purée?
Yes, but it must be very well-drained to avoid adding moisture.
Do I need food coloring?
No, coloring is optional and only affects appearance.
Why are my macarons lopsided?
Uneven piping or inconsistent oven heat can cause leaning.
Can I make the shells ahead?
Yes, refrigerate or freeze and fill later.
How long should macarons mature?
Ideally 24 hours in the refrigerator for best texture.
Why is my filling runny?
Excess moisture from the pumpkin; ensure purée is drained or increase powdered sugar.
Can I make them without almond flour?
True macarons require almond flour; substitutes change the structure.
What is the correct batter consistency?
It should ribbon slowly and smooth out within about 10 seconds.
Conclusion
Pumpkin spice macarons blend classic French technique with warm seasonal flavors, offering a refined dessert with comforting character. Their delicate shells and creamy filling make them a standout treat for autumn gatherings and festive celebrations
Print
Pumpkin Spice Macarons
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins (plus resting and maturing time)
- Yield: 20–24 macarons 1x
- Category: Dessert
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Description
Delicate French macarons filled with a creamy pumpkin spice buttercream—crisp on the outside, chewy on the inside, and full of warm fall flavor.
Ingredients
- 1 cup powdered sugar
- 3/4 cup almond flour
- 1/2 tsp pumpkin pie spice
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 4 tbsp unsalted butter, softened
- 1/2 cup powdered sugar (for filling)
- 2 tbsp canned pumpkin puree
- 1/4 tsp pumpkin pie spice (for filling)
- 1/4 tsp vanilla extract (for filling)
Instructions
- Line two baking sheets with parchment or silicone mats.
- Sift powdered sugar, almond flour, and pumpkin pie spice together; discard large bits.
- Beat egg whites until foamy, then gradually add granulated sugar. Continue beating until stiff, glossy peaks form. Mix in vanilla.
- Fold the dry mixture into the meringue until the batter flows like thick lava and forms ribbons.
- Transfer batter to a piping bag and pipe small circles onto baking sheets.
- Tap sheets to release air bubbles and let macarons rest 30–40 minutes until tops form a skin.
- Preheat oven to 300°F (150°C). Bake macarons 14–16 minutes, then cool completely.
- For filling, beat butter until creamy, then add powdered sugar, pumpkin puree, pumpkin spice, and vanilla. Mix until smooth.
- Pipe filling onto half the macaron shells and top with remaining shells.
- Refrigerate filled macarons at least 24 hours for best texture.
Notes
- Resting the shells is essential for forming the characteristic macaron feet.
- Aged egg whites whip more consistently and help stabilize the meringue.
- Macarons taste best after maturing in the fridge for 24–48 hours.
- Ensure pumpkin puree is thick; blot with a paper towel if too watery.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 12g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
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