I baked these Pumpkin Spice Macarons yesterday, and wow, they looked so cute and festive. The pumpkin spice smell filled my kitchen. I just had to share them with you.

I love how delicate and light they are. A few simple steps, and they turn soft and chewy. The pumpkin spice flavor makes them feel cozy and special.

I kept nibbling on them while they cooled. Each bite was sweet, spicy, and perfect. I think you’ll feel the same when you try them.

So, let’s make them together. They’re fun, easy, and super tasty. Perfect for fall treats or gifting to someone special.

Why You’ll Love This Recipe

Autumn-Inspired Flavor: Infused with the warm spices of fall, these macarons are perfect for pumpkin spice enthusiasts.
Elegant and Delicious: They’re as beautiful as they are tasty, making them an ideal treat for parties or gifting.
Achievable at Home: With detailed instructions and helpful tips, even first-time macaron bakers can succeed.
Make-Ahead Friendly: Macarons taste even better after maturing for a day, making them a great prep-ahead dessert.

Required Kitchen Tools

To achieve macaron perfection, you’ll need the following tools:

Kitchen scale (for precise measurements)
Stand mixer or hand mixer
Fine mesh sieve
Mixing bowls
Piping bags with round tips (size #10 or similar)
Baking sheets
Silicone baking mats or parchment paper
Offset spatula (optional, for spreading the filling)

Ingredients

For the Macaron Shells:

120g egg whites (approximately 4 large eggs)
50g granulated sugar
120g almond flour (finely ground)
210g powdered sugar
4 drops orange gel food coloring (optional)

For the Pumpkin Spice Cream Cheese Filling:

4 tablespoons (56g) cream cheese, softened
4 tablespoons (56g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
2 tablespoons (30g) pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract or vanilla bean paste

Variations for Pumpkin Spice Macarons

Darker Shells: Add 1 teaspoon of unsweetened cocoa powder to the dry ingredients for a deeper color and slight chocolate flavor.
Salted Caramel Filling: Swap the pumpkin spice cream cheese filling with salted caramel for a richer taste.
Extra Spice: Increase the pumpkin pie spice for a bolder, spicier flavor.
Pumpkin Ganache: Use white chocolate pumpkin ganache instead of cream cheese filling for a silkier texture.

Step-by-Step Instructions

1. Prepare the Ingredients

Weigh the Ingredients: Use a kitchen scale for accurate measurements. Precision is key in macaron baking.
Sift the Dry Ingredients: Combine almond flour and powdered sugar, then sift through a fine mesh sieve to remove lumps. Repeat this process for a smooth shell texture.

2. Make the Meringue

In a clean, grease-free bowl, beat the egg whites on medium speed until frothy.
Gradually add the granulated sugar while beating. Increase the speed to medium-high and whip until stiff peaks form. This process takes about 5-7 minutes.
Add gel food coloring (if using) and mix until the color is evenly distributed.

3. Combine the Dry Ingredients

Gently fold the sifted almond flour and powdered sugar mixture into the meringue in three additions.
Use a spatula to fold by scraping around the bowl and through the center. Continue folding until the batter flows in a thick ribbon and can form a figure-eight without breaking.

4. Pipe the Macarons

Transfer the batter into a piping bag fitted with a round tip.
Pipe 1-inch rounds onto a baking sheet lined with a silicone mat or parchment paper, spacing them about 1 inch apart.
Tap the baking sheet firmly on the counter several times to release air bubbles. Use a toothpick to pop any visible bubbles.

5. Rest the Macarons

Let the piped macarons rest at room temperature for 30-60 minutes, or until they form a dry skin. You should be able to touch them lightly without batter sticking to your finger.

6. Bake the Macarons

Preheat the oven to 300°F (150°C).
Bake the macarons for 14-16 minutes, rotating the baking sheet halfway through. The shells are done when they’re firm and can be lifted cleanly off the mat.
Cool completely before removing them from the baking sheet.

7. Make the Filling

In a mixing bowl, beat the cream cheese and butter until smooth.
Add the powdered sugar, 1 cup at a time, beating until combined.
Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until smooth and fluffy.

8. Assemble the Macarons

Pair macaron shells of similar size.
Pipe a dollop of filling onto the flat side of one shell and sandwich it with another shell.
Gently twist the shells together to evenly spread the filling.

Serving and Decoration

How to Serve Pumpkin Spice Macarons

Simple: Arrange on a serving platter for a sophisticated treat.
Holiday Spread: Include them in your dessert table alongside pumpkin pie, spiced cookies, and caramel apples.
Gift-Worthy: Pack in decorative boxes or cellophane bags tied with ribbons for a thoughtful gift.

Decoration Ideas

Dust with powdered sugar or cinnamon for a rustic look.
Add a drizzle of white chocolate or caramel on top.
Sprinkle crushed pecans or edible glitter for a festive touch.

Storing Pumpkin Spice Macarons

Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving.
Freezer: Freeze assembled macarons in a single layer, then transfer to a freezer-safe container. They’ll keep for up to 2 months. Thaw in the fridge overnight before enjoying.

Nutrition Information

Serving Size	Calories	Total Fat	Carbohydrates	Protein
1 macaron	~120	6g	15g	2g

FAQs

Why are my macaron shells cracked?

Cracks often occur if the macarons didn’t rest long enough before baking. Ensure they form a dry skin before putting them in the oven.

Can I use liquid food coloring?

It’s best to use gel food coloring as liquid can affect the consistency of the batter.

How do I know when the macarons are done baking?

The shells should feel firm and release easily from the baking mat. If they stick, they may need another 1-2 minutes in the oven.