Pumpkin Spice Macarons

Why You’ll Love This Recipe

These macarons take the classic almond meringue cookie and give it an autumn twist with pumpkin pie spice. They’re sweet, spiced, and melt-in-your-mouth delicious. While macarons are known for being finicky, this recipe is approachable and rewarding, giving you bakery-worthy results at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the macaron shells:
90 grams egg whites
90 grams granulated sugar
95 grams powdered sugar
95 grams almond flour

For the pumpkin pie spice filling:
4 tablespoons butter, softened
1 cup powdered sugar
½ teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract

Directions

1. Line two baking sheets with parchment paper or silicone mats.
2. In a clean bowl, whip the egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
3. Sift together powdered sugar and almond flour. Gently fold the dry ingredients into the meringue in batches, using a spatula to create a smooth, flowing batter. The batter should form ribbons that slowly blend back into itself when dropped from the spatula.
4. Transfer batter to a piping bag fitted with a round tip. Pipe small circles (about 1 ½ inches) onto the prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles.
5. Let the piped shells sit at room temperature for 30–60 minutes, or until they develop a skin and are no longer sticky to the touch.
6. Preheat oven to 300°F (150°C). Bake shells for 14–16 minutes, rotating the pans halfway through. Let cool completely before removing from parchment.
7. Prepare the filling: Beat softened butter until creamy. Add powdered sugar, pumpkin pie spice, and vanilla extract. Beat until smooth and fluffy.
8. Pipe filling onto half of the cooled shells, then sandwich with the remaining shells.
9. Refrigerate the assembled macarons in an airtight container for 24 hours to allow flavors to develop. Bring to room temperature before serving.

Servings and timing

This recipe makes about 20 macarons (40 shells).
Prep time: 30 minutes
Resting time: 45 minutes
Bake time: 15 minutes
Total time: about 1 hour 30 minutes (plus chilling)

Variations

• Add orange gel food coloring to the shells for a festive pumpkin look.
• Mix a little cream cheese into the filling for a tangy twist.
• Dust the tops of shells lightly with cinnamon before baking for extra spice.
• Swap pumpkin spice for chai spice for a different flavor profile.
• Add a drizzle of white chocolate over the finished macarons for decoration.

Storage/Reheating

Store macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze assembled macarons for up to 1 month. Thaw in the refrigerator overnight before serving. Do not reheat, as macarons are best enjoyed chilled or at room temperature.

FAQs

Why do I need to rest the macaron shells before baking?

Resting allows a skin to form, which helps create the signature “feet” and prevents cracking during baking.

Can I use pumpkin puree in the filling?

It’s not recommended, as it adds too much moisture. Stick to pumpkin spice flavoring for stability.

How do I know when the meringue is ready?

It should form stiff, glossy peaks that stand straight up without drooping.

Why did my macarons crack?

This can happen if the shells didn’t rest long enough, the oven temperature was too high, or air bubbles weren’t released.

Do I need to sift the almond flour and powdered sugar?

Yes, sifting ensures a smooth batter and prevents lumpy shells.

Can I make these without a piping bag?

A piping bag gives the most uniform results, but you can use a zip-top bag with the corner snipped off.

Can I make macarons on a humid day?

High humidity can prevent shells from drying properly. If possible, make them on a dry day or use a dehumidifier.

Why are my macarons hollow inside?

Hollows can result from under-whipped meringue, overmixed batter, or oven temperature issues.

How long should macarons mature before eating?

They’re best after 24 hours in the fridge, which allows the filling to soften the shells slightly.

Can I flavor the shells as well as the filling?

Yes, but use dry spices sparingly to avoid altering the batter’s texture. Most of the flavor should come from the filling.

Conclusion

Pumpkin Spice Macarons are a beautiful and flavorful way to enjoy the cozy spices of fall in an elegant French treat. With their crisp shells, creamy filling, and festive flavor, these macarons are sure to impress at any autumn celebration.

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