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stacked macarons showing filling

Pumpkin Spice Macarons

Pumpkin spice macaron shells filled with a spiced pumpkin cream cheese filling
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 22 macarons

Ingredients
 
 

Pumpkin Spice Macaron Shells

  • 3 large egg whites
  • 60 grams granulated sugar
  • ¼ teaspoon cream of tartar
  • teaspoon fine sea salt
  • teaspoon pumpkin spice
  • 150 grams powdered sugar
  • 120 grams almond flour, finely ground
  • 2-3 drops orange gel food coloring

Pumpkin Filling

  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons cream cheese, room temperature
  • 2 tablespoons pumpkin purée
  • 1 ¼ cups powdered sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pumpkin spice
  • teaspoon fine sea salt
  • ½ teaspoon espresso powder

Instructions
 

Pumpkin Spice Shells

  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
    3 large egg whites
  • Meanwhile, in medium size bowl, sift together the sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.
    60 grams granulated sugar, ¼ teaspoon cream of tartar, ⅛ teaspoon fine sea salt
  • In the bowl of a food processor, process together the pumpkin spice, powdered sugar, and almond flour. Sift the mixture into a large bowl.
    ⅛ teaspoon pumpkin spice, 150 grams powdered sugar, 120 grams almond flour, finely ground
  • Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place templates under the parchment, if using.
  • Beat the egg whites on medium speed until foamy.
  • Beat in the granulated sugar, cream of tartar and salt mixture.
  • Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
  • Add 2-3 drops of orange food color, and beat until well combined.
    2-3 drops orange gel food coloring
  • Remove the bowl from the stand mixer and fold in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", when it falls off the spatula in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 60-75 folds. Check for the ribboning after every 15-20 seconds.
  • Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 ½" rounds on the parchment paper.
  • Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-60 minutes.
  • Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Cool completely.

Pumpkin Cream Cheese Filling

  • In the bowl of stand mixer, combine the butter and cream cheese and beat on medium speed until well combined.
    3 tablespoons unsalted butter, room temperature, 3 tablespoons cream cheese, room temperature
  • Beat in the pumpkin and powdered sugar, scraping down the bowl often to make sure everything is well combined.
    2 tablespoons pumpkin purée, 1 ¼ cups powdered sugar
  • Beat in the vanilla, pumpkin spice, salt and espresso powder.
    ½ teaspoon pure vanilla extract, ¼ teaspoon pumpkin spice, ⅛ teaspoon fine sea salt, ½ teaspoon espresso powder
  • Give the bottom and sides of the bowl a scrape. Beat again for one more minute.

Assemble Macarons

  • Fill a piping bag fitted with a round tip (Wilton #12) with the filling.
  • Flip half of the macaron shells over, flat side up. Pipe a mound of the filling in the centers of the flipped shells.
  • Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.
Keyword cookies, macarons, pumpkin, pumpkin spice macarons
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