If you’re hunting for a Fall treat that feels both fancy and festive, then you’re going to adore this Pumpkin Spice Macarons Recipe. I absolutely love how these delicate cookies come together with that cozy pumpkin spice flavor baked right in—perfect for autumn get-togethers or just a sweet pick-me-up. Stick with me here because I’m sharing all the tips and tricks I learned along the way to help you nail these gorgeous little delights on your first try.
Why You’ll Love This Recipe
- Seasonal Flavors Perfected: The pumpkin pie spice blends beautifully with the classic macaron shell, giving you that warm autumn vibe in every bite.
- Expert Tips to Avoid Common Pitfalls: I’ve included my personal tricks to get those iconic smooth, shiny shells without cracking or hollow centers.
- Delightful Decoration Ideas: The cute jack-o-lantern faces are fun to paint, adding a whimsical touch that’s sure to impress friends and family.
- Make-Ahead Friendly: You can prepare these macarons in advance and store or freeze them without losing any of that delicate texture and flavor.
Ingredients You’ll Need
All the ingredients you need for this Pumpkin Spice Macarons Recipe come together to create that perfect chewy, crisp texture and rich pumpkin flavor. Using superfine almond flour and carefully whipped egg whites will give you the best shell structure, while the filling balances sweetness with spices just right. Here’s what you’ll want to look for when shopping:
- Egg Whites: Room temperature and separated well in advance for better volume and stability.
- Fine Almond Flour: Sifted and superfine — I prefer Bob’s Red Mill for consistent results.
- Confectioners’ Sugar: Also sifted to ensure smooth batter and no lumps.
- Bakers (Caster) Sugar: This fine sugar helps achieve the right meringue texture.
- Cream of Tartar: Essential for stabilizing your egg whites—don’t skip it!
- Pumpkin Pie Spice: The star flavoring — use your favorite blend for a warm autumn touch.
- Orange Gel Food Coloring: A small amount to give your macarons that pumpkin hue without altering batter consistency.
- Black Food Gel Coloring & Vanilla Extract: For painting charming jack-o-lantern faces on the cookies.
- Unsalted Butter & Pumpkin Purée: For the creamy pumpkin spice buttercream filling that’s rich but balanced.
- Pinch of Kosher Salt: To brighten the flavors.
Variations
I love making this Pumpkin Spice Macarons Recipe my own by tweaking the filling or decoration depending on the occasion. Feel free to play around with flavors or even dietary tweaks to find what makes you happiest.
- Flavor Variation: I once swapped pumpkin pie spice for chai spice mix to give it a slightly different but equally cozy twist that had my family asking for seconds.
- Dairy-Free Filling: Use coconut oil or vegan butter to replace unsalted butter for a lactose-free version that still tastes luscious.
- Food Coloring-Free: Skip the orange gel for natural-colored macarons—they’re just as tasty and showcase the pumpkin spice flavor beautifully without the hue.
- Mini Macarons: Pipe smaller rounds for petite bites perfect for parties or gift boxes.
How to Make Pumpkin Spice Macarons Recipe
Step 1: Prepare Your Egg Whites and Dry Ingredients
Start by separating your egg whites carefully—no yolk allowed! Cover and let them rest at room temperature for about 8 hours or overnight in the fridge, then bring back to room temp before whisking. Meanwhile, sift your almond flour and confectioners’ sugar together twice, tossing any clumps that don’t pass through. This step is crucial for that smooth macaron shell you’re aiming for—no grainy bumps allowed!
Step 2: Whip Your Meringue to Perfection
Whisk your egg whites starting on medium-low until frothy, adding cream of tartar, pumpkin pie spice, and salt. Then slowly sprinkle in the baker’s sugar while increasing the speed. Trust me, this gradual addition is what helps create those gorgeous stiff peaks. I always check by lifting the whisk—if the mixture stands tall and doesn’t budge when you invert the bowl, you’re golden. Add the orange gel coloring last so your batter gets that perfect pumpkin hue.
Step 3: Gently Fold Dry Ingredients for Lava-Like Batter
Fold half the dry mixture into the meringue with a silicone spatula using a gentle “cut and fold” motion—go around the bowl’s edges, then slice through the middle. Add the rest of the dry ingredients and continue folding until your batter flows like lava, not too runny but not stiff either. A handy trick: lift the spatula and see if the batter slowly drips off in a figure-8 shape without breaking. Overmixing here can deflate your meringue, so keep a delicate hand.
Step 4: Pipe and Rest Your Macarons
Transfer the batter into a piping bag fitted with a round tip (about ½-inch). Pipe uniform 1-inch circles about 2 inches apart on your lined baking sheet. To release trapped air bubbles, lift the pan and drop it sharply on your counter three times, rotate 180 degrees, then repeat. Feel free to pop bubbles on the surface with a toothpick if you spot any. Then comes the hard part—let your macarons rest at room temperature for 40-60 minutes until they form a dry, slightly firm “skin” you can touch without sticking.
Step 5: Bake, Cool, and Decorate
Preheat your oven to 300°F about 10 minutes before baking. Bake the macarons for 12-14 minutes, rotating the pan halfway through for even coloring. After baking, cool completely before decorating. To get those charming jack-o-lantern faces, thin black gel food coloring with vanilla extract on a small brush, then delicately paint on your macarons. I love how this adds a playful touch perfect for fall celebrations! Make sure they’re fully dry before moving to filling.
Step 6: Whip the Pumpkin Spice Buttercream
Beat room temperature butter and pumpkin purée together until creamy, then gradually add confectioners’ sugar and pumpkin pie spice on low speed so it doesn’t fly everywhere. Boost the speed to medium while blending in vanilla and a pinch of salt. If your buttercream feels too thick, a splash of milk helps thin it out just right. This filling brings the whole macaron sandwich together with that silky, spicy-sweet touch.
Step 7: Assemble and Enjoy!
Pipe a dollop of pumpkin buttercream onto one macaron shell and gently sandwich with its matching pair. These are best enjoyed after chilling for a few hours to marry flavors and soften textures, but if you sneak one right away, I won’t judge — I totally do!
Pro Tips for Making Pumpkin Spice Macarons Recipe
- Perfect Piping: Use a consistent round tip and pipe without stopping to get even circles; uneven sizes can affect baking.
- Patience with Resting: Don’t rush the drying step—even a minute less can cause cracks or hollow shells.
- Air Bubble Release: That ‘drop and bang’ method really helped me get smooth tops without those pesky bubbles.
- Clean Bowls Only: I learned the hard way; any oil or residue causes meringue to fail, so clean and dry everything thoroughly.
How to Serve Pumpkin Spice Macarons Recipe
Garnishes
I like to keep it simple with those hand-painted jack-o-lantern faces for a festive touch. Sometimes, I sprinkle a tiny pinch of edible gold dust on top for a subtle shimmer that catches the eye at parties—it’s such a fun detail that feels extra special!
Side Dishes
Pair these macarons with a warm spiced latte or chai tea for an irresistible autumn combo. They also make a lovely sweet finish to a Thanksgiving spread or alongside a simple plate of fresh fruit for balance.
Creative Ways to Present
For Halloween parties, I arrange these macarons on tiered dessert stands with miniature pumpkins and autumn leaves for an eye-catching centerpiece. I’ve also wrapped them carefully in clear cellophane bags tied with orange and brown ribbons for party favors that guests adore taking home.
Make Ahead and Storage
Storing Leftovers
I store leftover macarons in an airtight container in the fridge for up to five days. Before eating, I let them sit at room temperature for about 20 minutes to take the chill off—this brings back their tender texture beautifully.
Freezing
Freezing is a great option if you want to prepare in bulk. I wrap groups of 4-5 sandwich cookies tightly in plastic wrap, then pop them in an airtight container to avoid freezer burn. When I’m ready to indulge, I thaw them overnight in the fridge before serving.
Reheating
Reheating macarons isn’t really necessary; just let them come to room temp after refrigeration or thawing for the best flavor and texture. If they feel a bit firm, a quick 5-minute rest on the counter is plenty.
FAQs
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Can I use pumpkin pie spice for the macaron shells and filling?
Absolutely! Pumpkin pie spice is what gives this macaron its signature autumn flavor in both the shells and the buttercream filling, so don’t hesitate to use it generously as the recipe suggests. It blends perfectly without overpowering the delicate sweetness.
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Why do my macarons crack or have hollow shells?
Cracking usually means the shells haven’t rested enough before baking or the oven temperature is too high. Hollow shells often result from over- or under-mixing the batter. Make sure you follow the resting time closely and fold your batter to that perfect lava-like consistency. Oven calibration is worth checking too!
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Can I substitute almond flour with another nut flour?
Almond flour is traditional for macarons because of its fine texture and mild flavor, but you can try hazelnut flour if you’re feeling adventurous. Just note it might change batter texture and flavor quite a bit, so I recommend experimenting with small batches first.
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How long do macarons keep once assembled?
Once filled and assembled, macarons keep best in the fridge for up to five days. Eating them within 24 hours ensures they’re at their freshest, but letting them rest in the fridge for 24 hours actually improves the flavor melding and texture.
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Can I make the shells ahead of time and fill them later?
Yes! I often bake the shells a day or two ahead and store them in airtight containers at room temperature or in the fridge. Just fill them with buttercream when you’re ready to serve for the freshest taste and best texture.
Final Thoughts
This Pumpkin Spice Macarons Recipe has become one of my favorite ways to welcome fall in the kitchen because it combines the elegance of French pastry with the comforting warmth of pumpkin spice. It did take me a few tries to get the technique down, but trust me, once you do, you’ll feel like a macaron pro and impress your friends with every bite. I really hope you give it a try—you’ll enjoy not just the lovely result but also the satisfaction of mastering such a rewarding treat. Happy baking!
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Pumpkin Spice Macarons Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 9 hours 19 minutes
- Yield: 24 to 26 cookie sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Pumpkin Spice Macarons are delicate French almond cookies flavored with warm pumpkin pie spices, filled with a creamy pumpkin buttercream, and decorated with festive jack-o-lantern faces. Perfect for fall and Halloween celebrations, they combine a crisp shell with a soft, flavorful center.
Ingredients
Macarons
- 100 g (about 3 large) egg whites, room temperature
- 140 g (about 1 1/3 cups) fine almond flour, sifted
- 120 g (about 1 cup) confectioners’ sugar, sifted
- 100 g (about 1/2 cup) baker’s sugar (caster sugar)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 drops orange gel food coloring
Decoration
- Black food gel coloring
- 2 teaspoons vanilla extract
Filling
- 1/2 cup (113 g) unsalted butter, room temperature
- 3 tablespoons pumpkin purée, room temperature
- 1 1/2 cups (180 g) confectioners’ sugar, sifted
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- Pinch Kosher salt
Instructions
- Prepare Egg Whites: Place the egg whites in a small bowl ensuring no yolk traces remain. Cover with plastic wrap pierced with holes and let sit at room temperature for 8 hours or refrigerate overnight. Bring to room temperature before use.
- Sift Dry Ingredients: Sift the confectioners’ sugar and almond flour through a fine mesh sieve over a bowl. Discard large clumps. Repeat twice. Set aside.
- Make Meringue: Using a stand mixer fitted with a whisk attachment, whisk egg whites on medium-low speed until frothy for about 1-2 minutes. Add cream of tartar, pumpkin pie spice, and salt, then slowly add baker’s sugar while mixing. Increase speed to medium-high and whisk until stiff peaks form (~5 minutes). Add orange gel food coloring during the last minute of whipping.
- Fold Dry Ingredients: Gently fold half the sifted dry ingredients into the meringue with a silicone spatula. When mostly incorporated, fold in the rest. Continue folding until the batter has a lava-like consistency and flows smoothly in figure-eight patterns without breaking. Avoid over-mixing.
- Pipe Macarons: Transfer batter to a piping bag with a 1/2-inch round tip. Pipe 1-inch diameter circles spaced 2 inches apart on a silicone mat or parchment paper lined baking sheet. Tap the baking sheet 3 times from 6 inches height, rotate 180°, and tap 3 more times to release air bubbles. Use a toothpick to pop visible bubbles.
- Rest to Form Skins: Let macarons rest uncovered at room temperature for 40-45 minutes up to 1 hour until dry to the touch and able to be gently patted without marking.
- Preheat Oven: Ten minutes before resting ends, preheat oven to 300°F (150°C).
- Bake Macarons: Bake macarons for 12-14 minutes, rotating halfway through. Allow to cool completely on the baking sheets.
- Decorate Shells: Match macarons by size. Pour a small amount of black gel food coloring on a plate and vanilla extract in a small bowl. Use a small brush dipped first in vanilla then lightly swirled with black gel to paint jack-o-lantern faces on selected macaron tops. Let dry fully before filling.
- Prepare Filling: Beat butter and pumpkin purée in a stand mixer with paddle attachment until creamy (~2 minutes). Gradually add confectioners’ sugar and pumpkin pie spice with mixer on low until smooth. Increase to medium speed and blend in vanilla extract and salt. Adjust with milk if needed for proper consistency.
- Assemble Macarons: Pipe pumpkin buttercream onto the flat side of one macaron shell, then sandwich with its matching top piece. Repeat for all macarons.
Notes
- Bob’s Red Mill superfine almond flour produces the best macaron shells.
- Cream of tartar stabilizes egg whites during whipping; be sure to include it.
- Separate eggs while cold and age whites overnight to reduce moisture in batter.
- Ensure mixing bowls and utensils are spotless and free of grease to achieve proper meringue.
- Store macarons in an airtight container refrigerated up to 5 days; best eaten within 24 hours.
- Freeze macarons up to 3 months, wrapped in groups of 4-5 and in airtight containers. Thaw in fridge before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 107
- Sugar: 9 g
- Sodium: 32 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
