Go Back

Pumpkin Pie Macarons

Pumpkin pie macarons with smooth orange shells and a spiced pumpkin buttercream filling. Crisp, dry-skin shells baked at 300°F then sandwiched and rested for best texture.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 14 minutes
Resting shells 1 hour
Total Time 1 hour 59 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For macaron shells
  • 1.75 cup powdered sugar
  • 1 cup almond flour
  • 2 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 3 egg whites aged at room temperature
  • 0.25 cup granulated sugar
  • 1 orange gel food coloring
For pumpkin spice buttercream
  • 1 cup unsalted butter softened
  • 2 cup powdered sugar
  • 3 tbsp pumpkin puree blotted very dry
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make macaron shells
  1. Sift powdered sugar, almond flour, pumpkin pie spice, and cinnamon together, discarding any large pieces to keep the batter smooth.
  2. Beat aged egg whites to soft peaks, then gradually add granulated sugar and continue beating to stiff, glossy peaks.
  3. Fold the almond flour mixture and orange food coloring into the egg whites in three additions, mixing just until the batter flows like lava (macaronage).
  4. Pipe 1.5-inch circles onto parchment, then rest at room temperature for 45 to 60 minutes until a dry skin forms that doesn’t feel tacky.
  5. Bake at 300°F for 12 to 14 minutes, until the shells are set and slightly lifted from the parchment.
Make filling and finish
  1. Beat unsalted butter until smooth, then add powdered sugar and beat until creamy and lump-free.
  2. Beat in pumpkin puree, pumpkin pie spice, cinnamon, and vanilla until the pumpkin spice buttercream is smooth and pipeable.
  3. Pipe the filling onto cooled shells and sandwich them together.
  4. Rest overnight for best texture, allowing the shells to mature and soften slightly with the filling.

Notes

Pro tip: blot the pumpkin puree very dry to prevent runny filling and hollow shells. Store assembled macarons in an airtight container in the refrigerator up to 3 days; let them come closer to room temperature before serving. Freezing is not recommended for best shell texture. For a lighter option, use a reduced-sugar buttercream by replacing 1 cup powdered sugar with powdered erythritol blend that measures 1:1.