It's not fall until pumpkin spice recipes start coming out. These pumpkin spice macarons are a perfect treat for macaron lovers. Delicious pumpkin pie spice flavored sandwich cookies filled with a vanilla buttercream.
These fall inspired macarons are a great gift for anybody. Macarons are always received well, they're deemed quite the luxury.
If you're like me and love a good pumpkin pie recipe then I have no doubt you'll love these macarons.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More pumpkin recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Pumpkin Spice Macarons
- 🥣 More Fall Recipes
- 💬 Comments
What makes this recipe so yummy
- What better treat to have when fall arrives than some pumpkin macarons?
- French Macarons make great gifts. See the link at the bottom of this post for some great gift boxes you can use.
Groceries you'll need: Ingredients
- Aged Egg Whites
- Superfine Almond Flour
- Granulated Sugar
- Powdered Sugar
- Pumpkin Pie Spice
- Orange Gel Food Coloring
- Butter
- Vanilla Extract
- Heavy Cream
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Prepare baking sheets with parchment paper.
- Step 2: Sift the almond flour, 2 cups of powdered sugar and pumpkin pie spice into a large mixing bowl. (If you weren't able to find superfine almond flour then give a few pulses in a food processor).
- Step 3: Beat the egg whites using a stand mixer with the whisk attachment until soft peaks form. Slowly add the granulated sugar and beat until stiff peaks form, then add the orange food color and mix.
- Step 4: Carefully fold the almond flour mixture into the egg white mixture (in batches). It's the right consistency when drizzling back down into the bowl the mixture is a thick ribbon like texture and you can form a figure eight before it disappears into the macaron batter. When ready add to a piping bag (pastry bag) with a Wilton 1A tip.
- Step 5: Pipe onto the prepared baking sheets lined with parchment paper (or your silicone mat) using the circles as a stencil. See recipe at the bottom of this post for help making the stencil).
- Step 6: Tap the baking sheet on your kitchen counter a few times to break any trapped air bubbles that might be in there. Sit and allow to rest for about 60 minutes.
- Step 7: Heat oven to 325°F and bake for 15 minutes. Remove and allow to cool completely.
- Step 8: Add the butter, remaining powdered sugar, vanilla extract and cream to a mixing bowl and beat until totally mixed and ready to pipe. Add to a piping bag with 1A tip and carefully pipe onto the macaron shells. Top with another shell and that's a macaron finished.
Hint: If you don't have a piping bag and tip you can use a resealable bag and snip the corner away (about a ½ inch opening).
Recipe variations and substitute ideas
- Pumpkin Puree
- Chocolate Ganache
- Macaron Filling - this recipe calls for a vanilla buttercream but it would also work very well with a cream cheese frosting.
- Pumpkin Buttercream - add some pumpkin purée or real pumpkin to the buttercream, you'll need to increase the powdered sugar amount to account for the extra fluid.
- Pumpkin Spice Dusting - sprinkle a little pumpkin pie spice on the macarons after they're finished.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I have a good list of equipment that I used that is helpful for making macarons. See in the recipe card below.
More pumpkin recipes I think you'll love
How to store leftovers
Due to the buttercream frosting it's best these pumpkin spice macarons be refrigerated. Store in an airtight container for up to 5 days.
Mel's kitchen notes
Macarons actually taste better the day after you make them. The buttercream filling will contact the meringue cookie and a wonderful texture is created.
Frequently asked questions: FAQs
Definitely. We have in this recipe, we added pumpkin pie spice. Whatever flavor macaron you are making this spice can be changed accordingly.
Oh my gosh, it's like asking which child I prefer! Lol, I love all macarons. My absolute favorite has to be a pistachio macaron. They're divine. Salted caramel is also good. We can't take away from this pumpkin spice macaron though.
If you’ve tried this Pumpkin Spice Macarons Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Pumpkin Spice Macarons
Video
Equipment
Ingredients
- 4 Each Egg Whites aged and room temperature
- ¼ Cup Granulated Sugar
- 1 Cup Superfine Almond Flour
- 4 Cups Powdered Sugar divided
- 1-½ teaspoons Pumpkin Pie Spice
- 2 Drops Orange Food Color
- ½ Cup Unsalted Butter unsalted softened
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
Instructions
- Prepare your baking sheets (you'll need 3). If you have silicone mats with the circles on them for piping macarons, great. If not, not to worry. Take a 1-½" cookie cutter and draw circles using a black marker, 2" apart from each other. This sheet will be your template, you'll need to line your baking sheets with parchment paper (you won't actually use the paper with the drawing, that is used as a template underneath the paper.
- Sift the almond flour, 2 cups of powdered sugar and pumpkin pie spice into a large mixing bowl, then set aside.1 Cup Superfine Almond Flour, 4 Cups Powdered Sugar, 1-½ teaspoons Pumpkin Pie Spice
- Beat the egg whites in the bowl of your stand mixer on medium speed until soft peaks form. Add granulated sugar gradually, until stiff peaks have formed.4 Each Egg Whites, ¼ Cup Granulated Sugar
- Add the orange food color, just a few drops should be fine then beat until incorporated.2 Drops Orange Food Color
- Add ⅓ of the almond flour mixture to the egg whites. Using a spatula carefully fold the flour into the egg whites.
- Repeat with another ⅓ of the almond flour mix, then again with the last.
- Add the macaron mixture to a piping bag fitted with a Wilton 1A tip.
- Place the parchment paper with the circles on a baking sheet then place another sheet over the top. You should be able to see the circles underneath easily. Pipe the macaron mixture onto each circle, using them as a guide to how much. Try not to go over the lines to keep a uniform size.
- Once you have a tray completed remove the stencil from underneath the parchment paper and tap the baking sheet a few times on your kitchen counter to break any air bubbles.
- Allow to sit at room temperature for about 60 minutes, to dry a little. They'll be ready to bake when you can touch the top of a macaron and it not stick to your finger.
- Heat oven to 325°F and bake each sheet for 13-15 minutes. Depending on how even your oven bakes you may need to rotate your baking sheet half way through cooking.
- Remove from the oven and allow to cool completely. Repeat with the other baking sheets.
- While the macarons are cooling add the softened butter, 2 cups of remaining powdered sugar, vanilla and cream to a large bowl and beat until totally combined. Add this buttercream to a piping bag with a 1A tip and once the macarons have cooled completely pipe onto cookies and top with another cookie to make a complete pumpkin spice macaron.½ Cup Unsalted Butter, 1 teaspoon Vanilla Extract, 2 Tablespoons Heavy Whipping Cream
Notes
Nutrition
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