These pumpkin spice macarons pair crisp, lightly spiced French macaron shells with a creamy pumpkin-spice cream cheese filling. The filling uses a small amount of pumpkin puree, making it a great way to use leftover puree from pies or muffins. For an extra treat, add a small spoonful of salted caramel to the center before closing the sandwich for a richer fall flavor.
French macarons are ideal for gatherings like Halloween parties or Thanksgiving: they’re bite-sized, easy to serve, and always a crowd-pleaser.
If you’ve never made macarons before, don’t worry — they are a little fussy, but with the tips below you’ll gain confidence. Read through the guidance on meringue, macaronage, and baking; the more careful you are with each step, the better your results will be. Let’s make pumpkin spice macarons!
Ingredients for Pumpkin Spice Macarons
Classic French macaron shells require a short ingredient list; the filling adds a few more components. These pumpkin spice macarons use almond flour, powdered sugar, meringue (egg whites and granulated sugar), and fall flavorings for the shells, plus a pumpkin cream cheese filling.
- Egg whites — about 120 g, roughly the whites from four large eggs. Fresh egg whites whip better than carton whites.
- Granulated sugar — stabilizes the meringue.
- Almond flour — gives shells structure and a nutty flavor.
- Powdered sugar — helps smooth and stabilize the batter.
- Orange gel food coloring (optional) — gel coloring provides vivid color without thinning the batter.
- Cream cheese — provides the tangy base for the filling.
- Unsalted butter — makes the filling pipeable and silky.
- Pumpkin puree — use real pumpkin puree for true pumpkin flavor.
- Pumpkin pie spice — or a homemade mix of warm spices (see note below).
- Vanilla extract or vanilla bean paste — for depth of flavor.
I Don’t Have Pumpkin Pie Spice. Can I Still Make this Recipe?
Yes. Combine ½ teaspoon cinnamon with ¼ teaspoon each of nutmeg, allspice, and ginger to approximate pumpkin pie spice. Use only 1 teaspoon total in the filling — more will overpower the delicate buttercream.
How to Make Pumpkin Spice French Macaron Shells
Macarons are finicky, but even imperfect shells taste great. Patience and practice are the keys. Expect a few attempts before you feel confident.
Recommended Supplies
Oven characteristics and bakeware affect results. Many home bakers have success with light-colored aluminum baking sheets and silicone macaron mats. If you’ve followed the steps but your macarons remain inconsistent after several batches, try changing one variable at a time: different baking sheet, mat, or oven rack position.
The Perfect Meringue Base
A reliable meringue is essential. I whip egg whites starting at low speed to incorporate air, gradually adding granulated sugar a teaspoon at a time, then finish at higher speed until stiff peaks form. Room-temperature egg whites are a bit more forgiving for beginners.
Macaronage: Finding the Right Batter Consistency
Macaronage is the process of folding the dry mixture into the meringue until the batter reaches the correct viscosity. The batter should flow off your spatula in a single ribbon, look slightly grainy as it flows, then smooth and absorb back into the bowl within about 10–15 seconds. If it absorbs too quickly, it’s likely overmixed; if it never smooths, it’s undermixed.
Weigh Your Ingredients
Yes — weigh everything. Macarons require precise ratios, and mass measurements are far more reliable than volume. A small kitchen scale is an essential tool for consistent results.
Quick Tips for Prepping Pumpkin Cream Cheese Filling
Beat room-temperature cream cheese and butter together until smooth. Add powdered sugar gradually (about ½ cup at a time) to avoid a cloud of powdered sugar. The buttercream should be intentionally thick before you add pumpkin, since pumpkin puree thins the mixture.
Stir in pumpkin puree, pumpkin pie spice, and vanilla. Scrape the bowl often and whip briefly to achieve a light, pipeable filling. If the filling warms and becomes soft while piping, chill it briefly to firm up.
How to Fill Pumpkin Spice Macarons
Match similar-sized shells. Pipe about two-thirds of the shell diameter of filling onto the flat side of one shell, then top with a matching shell and gently twist to seal. Store assembled macarons in the fridge for at least a day to let the shells soften and flavors develop, though they can be eaten sooner if desired.
Other Recipes You May Enjoy
For more fall baking inspiration, try mini caramel apple rosette pies or chai-spiced caramel muffins — both offer warm spices and seasonal flavors.
Dish Cleanup: Expect More Than a Few Bowls
I rate cleanup a 4 out of 5 for this recipe. Macarons use at least two bowls, mixer attachments, spatulas, and baking mats. Combine ingredients in the same bowl where practical to reduce dirty dishes.
Pumpkin Spice Macarons Recipe
Thanks for stopping by! If you make these pumpkin cheesecake macarons and enjoy them, please leave a review to let others know how they turned out.
Pumpkin Spice Macarons
Ingredients
For the Macaron Shells
- 120 g egg whites (about 4 large eggs)
- 50 g granulated sugar
- 120 g almond flour
- 210 g powdered sugar
- 4 drops orange gel food coloring (optional)
For the Pumpkin Spice Cream Cheese Filling
- 4 Tablespoons cream cheese, room temperature
- 4 Tablespoons unsalted butter, room temperature
- 2 ½ cups powdered sugar
- 2 Tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract or vanilla bean paste
Instructions
Making the Macarons
- Prepare two baking sheets with silicone mats or parchment. Fit a piping bag with a round tip (about 12 mm).
- Process almond flour and powdered sugar together until superfine, then set aside.
- Whip egg whites on low until foamy, then increase speed. Once trails form, add granulated sugar a teaspoon at a time. Whip to stiff peaks.
- Add gel food coloring if using and whisk briefly to combine.
- Fold half the almond/powdered sugar mixture into the meringue until incorporated, then add the remainder and continue folding until the batter reaches a ribbon consistency.
- Pipe rounds about 1–1.5″ in diameter onto prepared sheets. Tap the baking sheet to remove air bubbles and pop any with a toothpick.
- Let the shells rest in a well-ventilated area until the tops are no longer shiny and don’t leave residue when touched, about 20–30 minutes (longer in humid conditions).
- Preheat oven to 320°F. Bake one tray at a time in the center rack for 15–17 minutes. The shells are done when the tops are set and the center does not move when gently nudged. Cool completely before removing from the mat.
Making the Pumpkin Cream Cheese Filling
- Beat cream cheese and butter together until smooth.
- Add powdered sugar in ½ cup (about 50 g) increments, mixing briefly after each addition. Whip for about one minute to combine; the buttercream will be thick.
- Add pumpkin puree, pumpkin pie spice, and vanilla. Scrape the bowl and whip for another two to three minutes until light and fluffy. Transfer to a piping bag.
Assembling the Macarons
- Pair shells by size. Pipe about two-thirds of the shell diameter of filling onto the flat side of one shell, then top with its pair and twist lightly to seal.
- If the filling becomes too soft while piping, chill the bag for 5–10 minutes and then resume.
- For best texture, refrigerate assembled macarons for 24 hours to mature. Store in an airtight container in the fridge for up to one week.
Notes
If chilled until very firm, filling can develop air pockets and be hard to pipe; allow it to soften slightly at room temperature and re-whip briefly for a smooth texture. Store finished macarons in the refrigerator for up to a week for best freshness.
Nutrition
Serving: 1 filled macaron • Calories: 134 kcal • Carbohydrates: 21 g • Protein: 2 g • Fat: 5 g
I’d love to see your results. Take a photo and share it on social media with the hashtag #floralapronbakes so others can see how your macarons turned out.