Pumpkin Pie Macarons Recipe

Pumpkin Pie Macarons Recipe tastes like a cozy slice of pumpkin pie wrapped in a crisp, chewy French macaron shell, with warm spices and creamy pumpkin filling in every bite. This recipe suits bakers who feel comfortable with a piping bag and want a festive dessert in about 2 hours from start to finish. I tested these in my tiny apartment kitchen while my cat judged my piping skills, so you can absolutely pull this off at home too.

Why Choose This Pumpkin Pie Macarons Recipe

This Pumpkin Pie Macarons Recipe gives you classic macaron texture with a strong pumpkin pie flavor that does not fade in the oven. The shells stay light and crisp on the outside with a soft, chewy center, and the filling tastes like pumpkin pie custard in frosting form.

The recipe uses pumpkin puree and pumpkin pie spice in a way that keeps the shells stable and not soggy. You also use simple tools and pantry staples, so you do not need fancy equipment or professional ingredients to get bakery-style results.

“These Pumpkin Pie Macarons taste like Thanksgiving dessert in bite-size form, and they disappear faster than the turkey ★★★★★”

Ingredients You’ll Need

For the macaron shells

• 1 cup (100 g) fine almond flour
  • Use blanched, finely ground almond flour. I like Bob’s Red Mill or Blue Diamond because they sift easily.
• 1 1/2 cups (150 g) powdered sugar
  • Choose a brand that lists only sugar and cornstarch. Avoid powdered sugar with added flavors.
• 3 large egg whites, room temperature (about 90 g)
  • Separate eggs while cold, then let whites sit until they reach room temperature.
• 1/4 cup (50 g) granulated sugar
  • Regular white sugar works best.
• 1/4 teaspoon cream of tartar
  • This helps stabilize the meringue. If you do not have it, use a few drops of lemon juice.
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pumpkin pie spice
  • Or mix 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger.
• Gel food coloring, optional
  • Use orange or a mix of yellow and brown gel color. Avoid liquid color because it can thin the batter.

For the pumpkin pie filling

• 3 tablespoons unsalted butter, softened
• 3 ounces cream cheese, softened
  • Use full-fat brick style cream cheese, not whipped or spreadable.
• 1/3 cup pumpkin puree
  • Use plain canned pumpkin, not pumpkin pie filling. Libby’s works great.
• 2–2 1/2 cups powdered sugar, sifted
  • Start with 2 cups, then add more to thicken if needed.
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• Pinch of fine sea salt

Optional garnish

• Extra pumpkin pie spice for dusting
• Crushed graham crackers for a “pie crust” vibe

Equipment list

• Kitchen scale
  • Macarons turn out best when you measure in grams.
• Fine mesh sieve
• Mixing bowls
• Hand mixer or stand mixer with whisk attachment
• Silicone spatula
• Piping bags
• Round piping tip (about 1/4 inch / Wilton 10 or similar)
• Baking sheets
• Silicone baking mats or parchment paper
• Toothpick or skewer
• Cooling rack

Tips & Tricks

• Sift almond flour and powdered sugar together at least once to keep shells smooth.
• Wipe mixing bowl and whisk with a little vinegar on a paper towel to remove grease before whipping egg whites.
• Use room temperature egg whites so they whip faster and hold more air.
• Add granulated sugar slowly to the egg whites once they look foamy, not all at once.
• Stop whipping meringue when it reaches stiff, glossy peaks that stand straight up.
• Fold dry ingredients into meringue gently and stop when batter flows like thick lava and ribbons slowly disappear in 10 to 15 seconds.
• Tap the baking sheet firmly on the counter several times to pop air bubbles.
• Use a toothpick to poke and swirl out any visible air bubbles on top of the piped shells.
• Let shells rest until they form a dry skin on top and do not stick to your finger when you touch them lightly.
• Bake one tray at a time so heat stays consistent.
• If shells crack, lower the oven temperature slightly next time.
• If shells turn hollow, shorten baking time a bit or mix the batter a touch less.
• Keep filling on the thicker side so it does not ooze out when you sandwich the shells.
• Age filled macarons in the fridge overnight so the texture turns perfectly chewy.

How to Make Pumpkin Pie Macarons Recipe

Make the macaron shell dry mix

1. Place almond flour and powdered sugar in a bowl.
2. Sift them together into a clean bowl.
3. Press any larger bits through the sieve or discard them if they feel coarse.
4. Whisk in pumpkin pie spice so it distributes evenly.

Whip the meringue

1. Add egg whites and cream of tartar to a clean mixing bowl.
2. Beat on medium speed until the mixture looks foamy.
3. Add granulated sugar in a slow, steady stream while you keep mixing.
4. Increase speed to medium high and beat until soft peaks form.
5. Add vanilla extract and any gel food coloring.
6. Continue beating until you see stiff, glossy peaks that hold their shape when you lift the whisk.

Fold the batter (macaronage)

1. Add half of the almond flour mixture to the meringue.
2. Use a silicone spatula to fold gently, scraping around the bowl and cutting through the center.
3. Add the remaining dry mix and keep folding.
4. Check the batter often and stop when it flows slowly and forms thick ribbons that melt back into the surface in about 10 to 15 seconds.
5. Lift some batter with the spatula and draw a figure 8. If it flows without breaking, you reached the right consistency.

Pipe the shells

1. Line baking sheets with silicone mats or parchment paper.
2. Fit a piping bag with a round tip and fill it with the batter.
3. Hold the bag straight up, about 1/4 inch above the tray.
4. Pipe small circles about 1 1/2 inches wide, spacing them about 1 inch apart.
5. After you pipe all shells, tap the trays firmly on the counter several times.
6. Use a toothpick to pop any visible air bubbles and smooth the tops.

Rest and bake

1. Leave the trays at room temperature until shells form a dry skin on top.
2. Check by touching one lightly with a clean finger. If it does not stick, they are ready to bake.
3. Preheat oven to 300°F (150°C) while the shells rest.
4. Bake one tray at a time on the middle rack for 14 to 17 minutes.
5. Check a shell by gently nudging it. If it does not slide on its feet, it finished baking.
6. Let shells cool completely on the tray before you try to remove them.

Make the pumpkin pie filling

1. Beat softened butter and cream cheese together in a bowl until smooth and creamy.
2. Add pumpkin puree and mix until fully combined.
3. Add vanilla, pumpkin pie spice, and a pinch of salt.
4. Gradually add powdered sugar, mixing on low at first so it does not puff everywhere.
5. Increase speed and beat until the filling looks thick, smooth, and pipeable.
6. If it feels too soft, add a bit more powdered sugar. If it feels too stiff, add a teaspoon of pumpkin puree or milk.

Fill and assemble

1. Match macaron shells in pairs of similar size.
2. Place the pumpkin pie filling in a piping bag fitted with a small round tip.
3. Pipe a generous dollop of filling onto the flat side of one shell from each pair.
4. Gently press the second shell on top to form a sandwich.
5. If you like, roll the edges in crushed graham crackers or dust the tops lightly with pumpkin pie spice.

Mature the macarons

1. Place filled macarons in a single layer in an airtight container.
2. Chill them in the fridge for at least 12 to 24 hours.
3. This rest time lets the shells absorb some moisture from the filling and turn perfectly chewy.
4. Bring them to room temperature for about 20 minutes before serving so the flavor and texture shine.

What to Serve with it?

Serve Pumpkin Pie Macarons with hot coffee, chai tea, or a cozy mug of hot chocolate to match the warm spices. They pair nicely with a simple fruit platter, especially sliced apples or pears, which keep the dessert spread light. You can also plate them with vanilla ice cream or a small scoop of cinnamon ice cream for a fun “pie and ice cream” twist. If you host a fall gathering, arrange them on a tiered stand with other small cookies so everyone can sample a few treats.

Storage Options

• Store filled Pumpkin Pie Macarons in an airtight container in the fridge for up to 4 to 5 days.
• Place parchment between layers so shells do not stick to each other.
• Freeze filled macarons in a single layer until solid, then transfer them to a freezer bag or container for up to 1 month.
• Thaw frozen macarons in the fridge overnight, then let them sit at room temperature for 20 to 30 minutes before serving.
• Avoid microwaving them, since that can make the shells rubbery.

Pumpkin Pie Macarons Recipe

Pumpkin Pie Macarons taste like a cozy slice of pumpkin pie wrapped in a crisp, chewy French macaron shell, with warm spices and creamy pumpkin filling in every bite.

Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 24

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 cup fine almond flour (about 100 g)
• 1 1/2 cups powdered sugar (about 150 g)
• 3 large egg whites, room temperature (about 90 g)
• 1/4 cup granulated sugar (about 50 g)
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pumpkin pie spice
• orange gel food coloring, optional

• 3 tablespoons unsalted butter, softened
• 3 ounces cream cheese, softened
• 1/3 cup pumpkin puree
• 2 to 2 1/2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 pinch fine sea salt

• extra pumpkin pie spice for dusting
• crushed graham crackers for rolling edges

Method

 

1. Place the almond flour and powdered sugar in a bowl and sift them together into a clean bowl.
2. Press any larger bits through the sieve or discard them if they feel coarse.
3. Whisk in the pumpkin pie spice so it distributes evenly.

1. Add the egg whites and cream of tartar to a clean mixing bowl.
2. Beat on medium speed until the mixture looks foamy.
3. Add the granulated sugar in a slow, steady stream while mixing.
4. Increase speed to medium high and beat until soft peaks form.
5. Add the vanilla extract and gel food coloring, if using.
6. Continue beating until stiff, glossy peaks form that hold their shape when you lift the whisk.

1. Add half of the almond flour mixture to the meringue.
2. Use a silicone spatula to fold gently, scraping around the bowl and cutting through the center.
3. Add the remaining dry mix and continue folding gently.
4. Stop folding when the batter flows slowly and forms thick ribbons that melt back into the surface in 10 to 15 seconds.
5. Lift some batter with the spatula and draw a figure 8; if it flows without breaking, the batter is ready.

1. Line baking sheets with silicone mats or parchment paper.
2. Fit a piping bag with a round tip and fill it with the batter.
3. Hold the bag straight up about 1/4 inch above the tray and pipe 1 1/2-inch circles, spacing them about 1 inch apart.
4. Tap the trays firmly on the counter several times to pop air bubbles.
5. Use a toothpick to pop any visible air bubbles and smooth the tops.

1. Let the trays sit at room temperature until the shells form a dry skin on top and do not stick to your finger when touched lightly.
2. Preheat the oven to 300°F (150°C) while the shells rest.
3. Bake one tray at a time on the middle rack for 14 to 17 minutes.
4. Check a shell by gently nudging it; if it does not slide on its feet, it is done.
5. Let the shells cool completely on the tray before removing them.

1. Beat the softened butter and cream cheese together in a bowl until smooth and creamy.
2. Add the pumpkin puree and mix until fully combined.
3. Add the vanilla, pumpkin pie spice, and a pinch of salt.
4. Gradually add the powdered sugar, mixing on low at first, then increase the speed and beat until thick, smooth, and pipeable.
5. If the filling is too soft, add a bit more powdered sugar; if too stiff, add a teaspoon of pumpkin puree or milk.

1. Match macaron shells in pairs of similar size.
2. Place the pumpkin pie filling in a piping bag fitted with a small round tip.
3. Pipe a generous dollop of filling onto the flat side of one shell from each pair.
4. Gently press the second shell on top to form a sandwich.
5. If desired, roll the edges in crushed graham crackers or dust the tops lightly with pumpkin pie spice.

1. Place the filled macarons in a single layer in an airtight container.
2. Chill in the fridge for at least 12 to 24 hours to let the texture turn perfectly chewy.
3. Bring to room temperature for about 20 minutes before serving.

Notes

Nutrition Information
Approximate per 1 macaron (about 1 of 24): 110 calories; fat 6 g; saturated fat 2.5 g; carbohydrates 13 g; fiber 0 g; sugars 12 g; protein 2 g; sodium 25 mg. Values are estimates and will vary based on ingredient brands, exact sizes, and portioning.