Pumpkin Pie Macarons Recipe

Introduction

These pumpkin pie macarons combine the delicate texture of classic French macarons with the warm, comforting flavors of pumpkin pie spice. Perfect for autumn gatherings or as a festive treat, they balance a crisp shell with a creamy, spiced filling.

Ingredients

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon pumpkin pie spice
• Orange gel food coloring (optional)
• 1/2 cup cream cheese, softened
• 1/4 cup pumpkin puree
• 1/2 cup powdered sugar (for filling)
• 1/2 teaspoon pumpkin pie spice (for filling)
• 1/4 teaspoon vanilla extract

Instructions

1. Step 1: Sift together the powdered sugar and almond flour into a bowl to remove any lumps.
2. Step 2: In a separate clean bowl, whip the egg whites to soft peaks. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
3. Step 3: Gently fold the almond flour mixture and 1/2 teaspoon pumpkin pie spice into the egg whites, being careful not to deflate the meringue.
4. Step 4: Add orange gel food coloring if desired, and fold until the batter flows like lava, indicating the correct consistency.
5. Step 5: Pipe the batter onto baking sheets lined with parchment paper, forming small, even circles.
6. Step 6: Tap the baking sheets firmly on the counter to release any air bubbles. Let the shells rest at room temperature until a skin forms, about 30 to 60 minutes.
7. Step 7: Preheat oven to 300°F (150°C). Bake the shells for 15 minutes, then let them cool completely on the baking sheets.
8. Step 8: For the filling, beat the softened cream cheese, pumpkin puree, powdered sugar, 1/2 teaspoon pumpkin pie spice, and vanilla extract together until smooth and creamy.
9. Step 9: Pipe or spread the filling onto the flat side of one macaron shell and sandwich it with another shell.
10. Step 10: Refrigerate the assembled macarons for at least 24 hours before serving to allow flavors to meld and texture to develop.

Tips & Variations

• Use aged egg whites stored in the fridge for 24-48 hours to improve meringue stability.
• If you don’t have orange gel coloring, a small amount of natural pumpkin puree can add color and flavor to the shells.
• Experiment with adding a pinch of ground cinnamon or nutmeg to the filling for extra spice complexity.
• For a dairy-free option, substitute cream cheese with coconut cream whipped until smooth.

Storage

Store macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving to enjoy their delicate texture. They can also be frozen for up to 1 month; thaw in the refrigerator overnight and then bring to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie spice in the macaron shells instead of just the filling?

Yes, adding pumpkin pie spice to the shells, as in this recipe, enhances the autumn flavor directly in the macaron batter and complements the filling well.

Why should I let macarons rest before baking?

Resting allows the shells to form a dry skin which prevents cracking and helps create the signature smooth, glossy top and the characteristic “feet” during baking.

Pumpkin Pie Macarons Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

Delight in these festive Pumpkin Pie Macarons, featuring delicate almond meringue shells flavored with pumpkin pie spice and filled with a creamy, spiced pumpkin cream cheese filling. Perfectly balanced with a smooth, vibrant orange-hued batter, these macarons are a seasonal treat that combines classic French technique with autumnal flavors.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes plus 24 hours refrigeration
• Yield: Approximately 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Macaron Shells

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon pumpkin pie spice
• Orange gel food coloring, as needed

Filling

• 1/2 cup cream cheese, softened
• 1/4 cup pumpkin puree
• 1/2 cup powdered sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract

Instructions

1. Sift dry ingredients: Sift together the powdered sugar and almond flour to ensure a smooth and lump-free mixture for the macaron shells.
2. Whip egg whites: Beat the egg whites to soft peaks, then gradually add the granulated sugar and continue beating until stiff peaks form. This creates the meringue base for the shells.
3. Fold dry mixture and spice: Gently fold the sifted almond flour mixture and pumpkin pie spice into the whipped egg whites, careful not to deflate the meringue.
4. Add coloring and mix: Incorporate orange gel food coloring as desired and fold until the batter flows like lava, indicating proper macaronage consistency.
5. Pipe the shells: Transfer the batter to a piping bag and pipe rounds onto baking sheets lined with parchment paper.
6. Rest the shells: Tap the baking sheets to remove air bubbles, then let the shells rest at room temperature until a skin forms on the surface, approximately 30 to 60 minutes.
7. Bake: Preheat the oven to 300°F (150°C) and bake the shells for 15 minutes. Remove and allow them to cool completely on the baking sheet.
8. Prepare the filling: Beat together the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
9. Assemble the macarons: Pipe or spread the pumpkin cream cheese filling onto the flat side of one macaron shell and sandwich it with another shell.
10. Refrigerate: Place the assembled macarons in the refrigerator for at least 24 hours to allow flavors to meld and texture to improve before serving.

Notes

• Allowing the macaron shells to rest until a skin forms is crucial for the classic smooth tops and preventing cracks during baking.
• Use room temperature egg whites for better volume when whipping.
• The 24-hour refrigeration step helps the flavors meld and softens the macaron shells for the perfect bite.
• Adjust the amount of food coloring to achieve your preferred shade of orange without affecting batter consistency.
• Store leftover macarons in an airtight container in the refrigerator for up to 3 days.

Keywords: pumpkin pie macarons, pumpkin macarons, fall desserts, French macarons, pumpkin spice treats, cream cheese filling