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Pumpkin Pie Macarons

Pumpkin pie macarons with smooth orange shells and spiced pumpkin buttercream. Learn the lava-like macaronage, then bake at 300°F until set for clean, crisp results.
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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
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

Method
 

Make the macaron shell dry mix
  1. Sift powdered sugar, almond flour, pumpkin pie spice, and cinnamon together, discarding any large pieces.
Whip the meringue
  1. Beat aged egg whites to soft peaks, then gradually add granulated sugar and continue beating to stiff, glossy peaks.
Macaronage the batter
  1. Fold the almond flour mixture into the meringue in three additions, then add orange gel food coloring and fold until the batter flows like lava.
Pipe and rest the shells
  1. Pipe 1.5-inch circles onto parchment, then rest for 45–60 minutes until a dry skin forms that doesn’t stick when lightly touched.
Bake the shells
  1. Bake at 300°F for 12–14 minutes, until the feet are set and the shells lift cleanly from the parchment.
Fill and sandwich
  1. Beat the softened unsalted butter until smooth, then mix in powdered sugar, pumpkin puree (blotted very dry), pumpkin pie spice, cinnamon, and vanilla until creamy and uniform.
Rest for best texture
  1. Pipe buttercream onto cooled shells and sandwich, then rest overnight for the best texture.

Notes

Pro tip: blot the pumpkin puree very dry to prevent soggy shells, and aim for a batter that flows like lava during macaronage. Store in an airtight container in the refrigerator for up to 3 days; for best texture, chill overnight before serving. Freezing is not recommended because macarons can soften after thawing. Dietary swap: use a dairy-free butter substitute to make the filling dairy-free while keeping the rest of the recipe the same.