These pumpkin churro macarons are made with a pumpkin spice sugar coated shell and filled with a smooth and silky pumpkin cream cheese buttercream filling. They are the perfect Fall macaron flavor!
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Why You'll Love This Recipe
- These pumpkin macarons taste just like a Fall churro
- The pumpkin buttercream filling is smooth, creamy, and tangy from the cream cheese
- They are the perfect macaron to enjoy the best fall flavor: pumpkin spice!
What You Need to Make These Macarons
Ingredient Notes
- Pumpkin spice- can be made with a mix of spices at home or you can buy a jar of pumpkin spice in spice aisle at any grocery store.
- Almond meal- this recipe calls for blanched almond meal and should not be substituted. I personally prefer Kirkland Almond Meal or Bob's Red Mill.
- Egg whites- egg whites should be fresh only and not from a carton as they will not whip up. The egg whites need to be at room temperature, so take them out a few hours before you start baking.
- Cream cheese- the cream cheese should be cold when whipping up in the buttercream or it will liquify and seep out of the buttercream.
- Butter- this recipe calls for unsalted butter that is soft at room temperature.
- Canned pumpkin puree- pumpkin puree is very different from pumpkin spice puree so take note of the difference when buying a can!
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Sift the almond meal and powdered sugar into a large bowl.
Step 2: Whip the egg whites until they hold a stiff peak, adding in 2 drops of Brown Americolor Gel Food Coloring.
Step 3: Transfer the egg whites to a large clean bowl and add ⅓ of the dry ingredients.
Step 4: Using a rubber spatula, gently fold the dry ingredients into the meringue. Then continue to add another third, until all of the almond meal and powdered sugar has been combined.
Step 5: Use the rubber spatula to scrape the batter against the sides of the bowl a few times.
Step 6: Check if the batter is ready by letting some of the batter fall of the spatula and trying to draw a figure 8. The batter should flow like slow lava. If you can draw a figure 8 without the batter breaking, it's ready.
Step 7: Place a silpat mat on an upside down baking tray. Fill a piping bag fitted with a small round tip with the batter and pipe the shells directly above the pan.
Step 8: Drop the tray a few times on your counter, then use a tooth pick to pop any air bubbles that rise to the surface.
Step 9: Sprinkle the tops of the shells generously with the pumpkin spice sugar and allow them to rest for 20-30 minutes until a skin has formed. Then bake the shells for 13-14 minutes.
Step 10: While the shells are resting and baking, make the buttercream. Start by mixing the cream cheese in a 4qt stand mixing bowl with the paddle attachment for 20 seconds on low until smooth. Add the soft butter and mix for another 30-60 seconds until combined.
Add the powdered sugar in a little bit at a time, mixing well after each addition. When all the sugar has been added, increase the speed to medium high and whip for 1 minute until light and fluffy.
Step 11: Add the pumpkin puree and pumpkin spice to the bowl. Mix on low until well combined.
Step 12: Remove the buttercream from the mixing bowl and set aside until ready to use.
Recipe Modifications
Alternate buttercream filling ideas:
- Cinnamon buttercream
- Regular cream cheese buttercream
- Vanilla buttercream
- Caramel buttercream
Storage and Freezing Instructions
Once filled and assembled, store the macarons in a sealed container in the fridge for 2-3 days. Do not leave them at room temperature or the shell will become stale and crisp.
To freeze, place the macarons in an airtight container and then keep in the freezer for up to 1 month.
You can also freeze just the shells if you want to fill them at a later time. Place the shells in a airtight container with parchment in between layers and freeze for up to 1 month.
Maturing the Macarons
One of the most important and overlooked steps in the macaron process is not allowing the shells to mature in the fridge overnight.
After the shells have been filled and assembled, place them back on a tray or in a container and cover or seal them well. Keep the macarons in the fridge overnight or at least for 12 hours.
During this time, the macaron shells will absorb moisture and flavor from the filling which softens the shell for a deliciously and more flavorful chewy cookie.
FAQ and Expert Tips
You likely didn't let the shells rest long enough before baking them. Let them rest until you can touch the tops and feel they are dry and you don't leave a finger impression.
See storage and freezing instructions above!
If kept in the fridge they will stay soft and fresh for 2-3 days.
Expert Tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Never make macarons on a rainy day- the moisture in the air gets into the meringue and batter and the shells will bake soft and splotchy.
- Scale your ingredients before starting- set yourself up for success by measuring all ingredients before starting as well as getting all the equipment and tools needed and ready to go.
- Make sure the pumpkin puree is room temperature before adding to the buttercream or it will make it look curdled and separated.
More Macaron Recipes You'll Love
More Autumn Recipes
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Pumpkin Churro Macarons with Cream Cheese Filling
Equipment
- fine mesh sifter
- large mixing bowl
- 4qt stand mixer with whisk and paddle attachment
- rubber spatula
- piping bag
- small round tip
- silpat mat
- baking tray
- tooth pick
Ingredients
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams blanched almond meal about 1 ⅔ cup
- 110 grams sugar about ½ cup
- 107 grams egg whites, room temperature about 3 large eggs
- 2 drop Americolor Chocolate Brown Gel Food Coloring
- ¼ teaspoon cream of tartar
- 2 tablespoon sugar for topping
- ½ teaspoon pumpkin spice for topping
Pumpkin Cream Cheese Filling
- 2 oz cold cream cheese
- ½ cup unsalted butter, soft 1 stick (113 grams)
- 1 cup powdered sugar 100 grams
- ¼ cup pumpkin puree, room temperature 50 grams
- ½ teaspoon pumpkin spice
Instructions
- Line an upside down pan with a silicone baking mat and fit a piping bag with a small round tip, set them both aside.
- In a medium bowl, scale the almond meal and powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.124 grams powdered sugar, 140 grams blanched almond meal
- In a stand mixing bowl, add the egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.107 grams egg whites, room temperature, ¼ teaspoon cream of tartar
- Very slowly, begin adding the sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium (speed 4-5) and whip for about 4 minutes, then add 2 drops of the food coloring. Continue mixing for another 2-3 minutes, or until stiff peaks form.2 drop Americolor Chocolate Brown Gel Food Coloring, 110 grams sugar
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready.
- Fill your piping bag with the batter. Pipe directly over the top of the baking tray. When the pan is full, drop the pan on the counter a few times to release any air bubbles. Use a tooth pick to pop any bubbles that come to the surface.
- Mix together the sugar and pumpkin spice, then generously sprinkle the tops of the shells with the sugar.2 tablespoon sugar, ½ teaspoon pumpkin spice
- Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- While the shells rest, preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Bake each tray for about 13-14 minutes. The macarons are done baking when you can gently touch the top of the shell and it barely budges from the foot. Let the tray cool completely on a wire rack before removing the shells and filling.
Making the Pumpkin Cream Cheese Buttercream
- In a stand mixing bowl, add the cold cream cheese and mix with the paddle attachment until smooth, about 20 seconds.2 oz cold cream cheese
- Add the soft butter and mix on medium low speed for 30-60 seconds until they are both combined.½ cup unsalted butter, soft
- Add the powdered sugar in a little bit at at time, mixing well after each addition. Scrape down the bowl with a spatula, then whip on high speed for 30 seconds until the buttercream is light and fluffy.1 cup powdered sugar
- Add the pumpkin puree and pumpkin spice and mix on medium low to combine. Scrape down the bowl and mix again to make sure everything is combined.¼ cup pumpkin puree, room temperature, ½ teaspoon pumpkin spice
Assembling the Macarons
- Fill a piping bag fitted with a small round tip with the pumpkin buttercream.
- Pipe a dollop onto one half of the macaron shells and then sandwich the filling with the other half of the shells.
- Keep in the fridge in an airtight container overnight or at least for 12 hours to mature and soften.
Notes
Ingredient Notes
- Pumpkin spice- can be made with a mix of spices at home or you can buy a jar of pumpkin spice in spice aisle at any grocery store.
- Almond meal- this recipe calls for blanched almond meal and should not be substituted. I personally prefer Kirkland Almond Meal or Bob's Red Mill.
- Egg whites- egg whites should be fresh only and not from a carton as they will not whip up. The egg whites need to be at room temperature, so take them out a few hours before you start baking.
- Cream cheese- the cream cheese should be cold when whipping up in the buttercream or it will liquify and seep out of the buttercream.
- Butter- this recipe calls for unsalted butter that is soft at room temperature.
- Canned pumpkin puree- pumpkin puree is very different from pumpkin spice puree so take note of the difference when buying a can!
Expert Tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Never make macarons on a rainy day- the moisture in the air gets into the meringue and batter and the shells will bake soft and splotchy.
- Scale your ingredients before starting- set yourself up for success by measuring all ingredients before starting as well as getting all the equipment and tools needed and ready to go.
- Make sure the pumpkin puree is room temperature before adding to the buttercream or it will make it look curdled and separated.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Stephanie says
I absolutely loved this flavor so much! The pumpkin cream cheese filling was unbelievably creamy and smooth and didn’t have an overwhelming pumpkin flavor.
cambreabakes says
Hi Stephanie! YAY! So thrilled to hear this, thanks so much for taking the time to leave a review! Cambrea