Pumpkin Spice Macarons

There’s something utterly magical about the delicate crunch and melt-in-your-mouth texture of macarons, especially when they’re infused with the warm, cozy flavors of fall. Pumpkin Spice Macarons bring together the beloved autumnal blend of cinnamon, nutmeg, and cloves with the classic French treat’s light almond essence. These elegant little cookies are perfect for festive gatherings, afternoon tea, or whenever you want a bite of seasonal bliss. Whether you’re a macaron novice or a seasoned baker, this recipe is straightforward, rewarding, and irresistibly tasty.

Why You’ll Keep Making It

Pumpkin Spice Macarons are more than just a pretty face on your dessert table. They offer a unique combination of textures — a crisp shell giving way to a soft, chewy interior — paired with a luscious pumpkin-spiced buttercream filling that’s creamy and perfectly balanced. The subtle pumpkin puree adds moisture and depth to the frosting without overpowering the nutty almond flavor of the shells. Plus, these macarons are a fantastic way to celebrate fall flavors all year round! Once you nail the technique, you’ll find yourself reaching for this recipe again and again, experimenting with different spices or even pairing the shells with other fillings. They’re simply that good.

What You’ll Gather

• 1 cup almond flour – finely ground for smooth shells
• 1 cup powdered sugar – to sweeten and add texture to the shells
• 3 large egg whites – at room temperature, for the meringue base
• 1/4 cup granulated sugar – stabilizes the meringue and adds sweetness
• 1 teaspoon vanilla extract – enhances the flavor
• 1 teaspoon pumpkin spice – the essential blend of cinnamon, nutmeg, ginger, and cloves
• 1/2 cup unsalted butter, softened – for the creamy filling
• 1 cup powdered sugar (for filling) – to sweeten the buttercream
• 1 tablespoon pumpkin puree – adds moisture and flavor to the filling

Tools of the Trade

• Mixing bowls – for whipping and combining ingredients
• Electric mixer or stand mixer – to whip egg whites to stiff peaks
• Sifter – to ensure almond flour and powdered sugar are lump-free
• Silicone baking mat or parchment paper – for piping macarons evenly
• Piping bag with round tip – to pipe uniform circles
• Spatula – for folding batter and mixing filling
• Oven – preheated to the right temperature for perfect baking
• Cooling rack – crucial for cooling macarons evenly

Method: Pumpkin Spice Macarons

Step 1: Prep Your Dry Ingredients

Start by sifting together the almond flour, powdered sugar (for the shells), and pumpkin spice into a large bowl. Sifting is key to a smooth macaron shell, so don’t skip it! Set aside.

Step 2: Whip the Egg Whites

In your mixer bowl, beat the room temperature egg whites on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Add the vanilla extract and give a quick mix.

Step 3: Fold Dry Ingredients into Meringue

Gently fold the almond flour mixture into the whipped egg whites in batches. Use a spatula to carefully incorporate without deflating the meringue. The batter should flow slowly and form a ribbon when lifted — this is called the macaronage stage.

Step 4: Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1 to 1.5 inches in diameter) onto a baking sheet lined with a silicone mat or parchment paper. Tap the baking sheet gently on the counter to release air bubbles.

Step 5: Rest and Preheat

Let the piped macarons rest at room temperature for 30 to 60 minutes. This helps develop a skin on the surface, which is essential for the signature macaron “feet.” Meanwhile, preheat your oven to 300°F (150°C).

Step 6: Bake

Bake the macarons for 15 to 18 minutes, rotating the tray halfway through for even baking. The macarons should rise and develop feet without cracking. Let them cool completely on the baking sheet before removing.

Step 7: Make the Pumpkin Spice Filling

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and pumpkin puree, mixing until smooth and fluffy. Adjust the spice level by adding a pinch more pumpkin spice if desired.

Step 8: Assemble

Pair the cooled macaron shells by size. Pipe a dollop of pumpkin spice buttercream onto one shell and sandwich with its matching half. Press gently to spread the filling evenly.

Step 9: Mature and Enjoy

For the best flavor and texture, refrigerate the assembled Pumpkin Spice Macarons in an airtight container for 24 hours before serving. This resting period allows the flavors to meld beautifully.

International Equivalents

• France: Macarons, traditionally almond-based meringue cookies
• Italy: Similar almond meringue cookies called “Amaretti” but typically denser
• United States: French-style macarons have gained huge popularity, especially with seasonal flavors like pumpkin spice
• Middle East: Variations like “Ghraybeh” with nuts, though less meringue-based

Steer Clear of These

• Using almond meal that’s too coarse — it will result in bumpy shells
• Skipping the resting period before baking — this leads to cracked tops without feet
• Overmixing or undermixing the batter — the macaronage texture is crucial
• Opening the oven door during baking — causes temperature fluctuations and cracked macarons
• Using cold egg whites — room temperature whites whip better and create more volume

Store, Freeze & Reheat

Store your Pumpkin Spice Macarons in an airtight container in the refrigerator for up to 5 days. The flavors actually improve with a day or two of resting. To freeze, place the assembled macarons in a single layer on a baking sheet, freeze until solid, then transfer to a sealed container or freezer bag. They keep well for up to 1 month.

When ready to enjoy, thaw in the refrigerator for a few hours or at room temperature for about 30 minutes. Avoid microwaving to prevent melting the filling.

Quick Questions

Can I use a different nut flour instead of almond flour?

Almond flour is essential for the classic macaron texture and flavor. Other nut flours like hazelnut or pistachio can be used but expect changes in taste and texture. Always ensure the flour is finely ground.

How do I know when the meringue is stiff enough?

The meringue should form stiff, glossy peaks that hold their shape when you lift the whisk. It should also be smooth and shiny, not grainy or loose.

Can I make the filling dairy-free?

Absolutely! Use a plant-based butter alternative that’s softened, and ensure your powdered sugar is free from additives. The pumpkin puree adds moisture and richness that complements dairy-free options well.

Why do my macarons crack or not have feet?

Common causes include not resting the piped batter long enough before baking, oven temperature being too high or uneven, or batter consistency being off. Make sure to follow the resting step and use an oven thermometer for accuracy.

One Pan, More Ideas

• Pumpkin Spice White Chocolate Blondies With Brown Butter Maple Frosting – a decadent bar with seasonal flair
• Pumpkin Oatmeal Bars With Cream Cheese Frosting – a wholesome treat with a creamy topping
• Caramel Pumpkin Cheesecake Chimichangas – a fun, crispy dessert fusion

Make It Tonight

If you’re craving Pumpkin Spice Macarons this evening, start by gathering your ingredients and preheating your oven. The process takes some patience, especially with the resting and maturing steps, but the payoff is a batch of stunning, flavorful macarons that will impress any guest or satisfy your fall-themed sweet tooth. Remember, perfection comes with practice, so don’t be discouraged if your first batch isn’t flawless. Enjoy the journey and the delicious results!

Pumpkin Spice Macarons are a delightful seasonal twist on a classic French treat, perfectly balancing festive spices with delicate almond flavors. Whether you serve them at a party or savor them quietly with a cup of tea, they bring a touch of elegance and warmth to any moment. So grab your piping bag, dust off your mixing bowls, and get ready to bake your way into cozy autumn bliss.

Share on Pinterest