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Pumpkin Pie Macarons

Delicate French macarons filled with smooth pumpkin spice buttercream — the perfect elegant fall dessert.
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Prep Time 25 minutes
Cook Time 17 minutes
Total Time 1 minute
Servings: 20 macarons
Course: Dessert, Treats
Cuisine: Fall Baking, French
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour finely sifted
  • 1 1/2 cups powdered sugar
  • 3 large egg whites room temperature
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 pinch nutmeg
Pumpkin Spice Filling
  • 4 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1/4 cup pumpkin puree drained if watery
  • 1/2 tsp pumpkin spice
  • 1 pinch salt

Equipment

  • Electric mixer
  • Baking sheet
  • Piping bag
  • Parchment paper or silicone mat
  • Sifter

Method
 

  1. Sift almond flour and powdered sugar together and set aside.
  2. Beat egg whites until frothy, then slowly add granulated sugar. Whip until stiff glossy peaks form.
  3. Add vanilla, cinnamon, and nutmeg. Fold gently.
  4. Fold almond flour mixture in small portions, performing macaronage until batter flows like a slow ribbon.
  5. Pipe small circles onto parchment-lined baking tray.
  6. Tap tray to remove air bubbles and let shells rest 30–45 minutes until tops are dry.
  7. Bake at 300°F (150°C) for 13–17 minutes. Cool completely.
  8. Make filling: Beat butter, add powdered sugar, pumpkin puree, pumpkin spice, and salt. Mix until smooth.
  9. Pipe filling on half of the shells and sandwich with the remaining shells.
  10. Refrigerate 24 hours for best texture before serving.

Notes

Allowing the macarons to mature in the fridge improves texture and flavor. Store refrigerated up to 4 days.