Pumpkin Churro Macarons

Almond meal: This pumpkin macaron recipe calls for a blanched almond meal which is best for French macarons. I personally prefer Kirkland Almond Meal or Bob's Red Mill.

Egg whites: Using fresh egg whites is critical for successful macarons. Take them out of the fridge a few hours before baking so they can come to room temperature.

Cream cheese: Full-fat cream cheese is best for the filling.

Butter: This recipe is best with unsalted butter otherwise the filling will be too salty.

Find the full ingredient measurements and instructions in the recipe card below!

Recipe Variations

Here are some alternate buttercream filling ideas if you are not a fan of pumpkin:

• Cinnamon buttercream
• Cream cheese buttercream
• Vanilla buttercream
• Caramel buttercream
• White chocolate ganache

Step 1: Sift and dry ingredients. Sift the almond meal and powdered sugar into a large bowl (image 1 below).

Step 2: Make the meringue. Add the egg whites to the bowl of a stand mixer or to a large mixing bowl using a hand mixer. Mix the egg whites with the whisk attachment until they reach stiff peaks; sprinkling in the granulated sugar as it mixes (image 2 below).

Step 3: Fold in the dry ingredient. Transfer the meringue to a large clean bowl and add ⅓ of the sifted dry ingredients (image 3 below).

Step 4: Fold in the dry ingredients. Using a rubber spatula, gently fold the dry ingredients into the meringue in three additions (image 4 above).

Step 5: Scrape the batter. Use the spatula to scrape the batter against the sides of the bowl a few times and deflate the air (image 5 below).

Step 6: Figure 8 test. Check if the batter is ready by trying to draw a figure 8. The batter should flow in a thick ribbon like slow lava. (image 6 below).

Step 7: Pipe the shells. Fill a pastry bag (with a small round tip) with the batter and pipe it onto the prepared baking sheets. Each shell should be about 1 ½-2 inches wide, spaced 2-3 inches apart on the tray (image 7 above).

STEP 8: Release air bubbles. Drop the trays a few times on a level surface, then use a toothpick to pop any air bubbles that may have come to the top of the shells (image 8 above).

Step 9: Bake the shells. Sprinkle the tops with the pumpkin pie spice sugar and then allow them to rest until a skin forms. Bake each tray on the middle oven rack. You'll know they are done baking when the top of the shell doesn't budge from the macaron feet when gently touched (image 9 below).

Step 10: Make the buttercream. In a stand mixing bowl, mix the cream cheese on low with the paddle attachment until smooth. Mix in the softened butter until combined, then gradually mix in the powdered sugar (image 10 above).

Step 11: Add the pumpkin puree. Mix in the pumpkin puree and pumpkin spice until combined (image 11 above).

Step 12: Fill the shells. Pipe the pumpkin buttercream on half of the bottoms of the shells and sandwich them with the other half. Enjoy!

To store, place the macarons in an airtight container in the fridge for up to one week. They will naturally be hard straight from the fridge so I recommend letting them come to room temperature before serving!

To freeze, place the assembled cookies in an airtight container or freezer bag for up to 1 month. You can also freeze just the shells before filling them in the same way.