These pumpkin macarons feature a pumpkin pie spiced shell and a silky pumpkin cream cheese buttercream filling!

three macarons stacked on top of each other

The best part of fall is making these pumpkin macarons! These French macarons have the best pumpkin flavor and make perfect little sandwich cookies that can be enjoyed on any occasion.

The shells are dusted generously with pumpkin spice sugar before baking and then filled with a pumpkin buttercream filling.

For more pumpkin recipes, try Pumpkin Cheesecake Cookies, Pumpkin Snickerdoodle Cookies, and Chocolate Chip Pumpkin Cake.

Why You’ll Love These Pumpkin Macarons

  • They taste just like a pumpkin-spiced churro!
  • The pumpkin buttercream filling is smooth, creamy, and tangy from the cream cheese.
  • Pumpkin macarons are a fun fall project and will impress anyone you share them with!

Ingredient Notes and Substitutions

pumpkin macaron ingredients needed.

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

Recipe Instructions

Before you start, flip two baking sheets upside down and line them with silicone mats or parchment paper. If your almond meal is coarse, process it in a food processor to ensure super smooth tops.

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).

a process collage of the steps for making pumpkin spice macarons.

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).

a process collage of the steps for making pumpkin spice macarons.

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 1/2-2 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).

a process collage of the steps for making pumpkin spice macarons.

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!

Expert Baking Tips

  • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Measure ingredients first. Set yourself up for success by measuring all ingredients first.
  • Use room-temperature pumpkin puree. Adding cold puree to the buttercream will cause the frosting to curdle.
  • Mature the shells overnight. This is important for a soft and chewy cookie and the best flavor.

Storage and Freezing

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.

Recipe FAQs

Why did my macarons bake with no feet?

If the shells aren’t rested long enough, they will not form feet in the oven! Let them rest long enough to form a skin on the tops before baking.

Why is my batter spreading after being piped?

The cause of this is most likely overmixed batter. Make sure to fold the batter slowly and test it every few strokes so that it doesn’t overmix.

How long will macarons last?

After they have matured in the fridge for at least 24 hours, they will last up to a week in the fridge or up to one month in the freezer.

Do I need a stand mixer to make macarons?

While I personally have never made them without one, I have heard of people having success with a handheld mixer! They might require an extra hand when sprinkling in the sugar.

pumpkin macarons on parchment paper.

other macaron recipes you’ll love

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

pumpkin macarons stacked on top of each other.

Pumpkin Churro Macarons

5 from 3 votes
– by Cambrea Gordon

These pumpkin macarons feature a pumpkin pie spiced shell and a silky pumpkin cream cheese buttercream filling!
Print Recipe Save Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 1 hour 8 minutes
Course: Dessert
Cuisine: French
Servings: 22 macarons
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Macaron Ingredients

  • 1 3/4 cup super fine almond meal
  • 1 1/2 cup + 2 tsp powdered sugar
  • 1/2 cup + 2 tbsp granulated sugar
  • 3-4 large egg whites, room temperature
  • 2 drops Americolor Chocolate Brown Gel Food Coloring
  • 1/4 tsp cream of tartar
  • 2 tbsp granulated sugar, for topping
  • 1/2 tsp pumpkin spice, for topping

Buttercream Ingredients

  • 2 oz cold cream cheese
  • 1/2 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1/4 cup Libby's Pumpkin Puree, room temperature
  • 1/2 tsp 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 large bowl, sift together the powdered sugar and almond meal, until no lumps remain. Set aside.
    1 1/2 cup + 2 tsp (124 g) powdered sugar, 1 3/4 cup (145 g) super fine almond meal
  • Add the room-temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 2-3 minutes, until white and foamy, then add the cream of tartar.
    3-4 (107 g) large egg whites, 1/4 tsp cream of tartar
  • Slowly add in the granulated sugar and then increase the speed to medium-high. Mix for 5-6 minutes until medium peaks, then add the food coloring. Continue whipping for 1-2 minutes longer or until stiff peaks form.
    2 drops Americolor Chocolate Brown Gel Food Coloring, 1/2 cup + 2 tbsp (110 g) granulated sugar
  • Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites. Slowly fold and mix the batter until smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
  • Line an upside-down baking tray with a silicone baking mat. Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart. Tap the baking sheet on the counter to remove any air bubbles. You can pop any bubbles with a toothpick. Mix together the sugar and pumpkin spice and sprinkle it generously over the tops of the shells.
    2 tbsp (30 g) granulated sugar, 1/2 tsp pumpkin spice
  • Let the macarons sit at room temperature to form a skin, anywhere from 30-60 minutes. While the macarons are resting, preheat your oven to 300 F/150 C.
  • Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow them to cool completely on a wire rack before filling.

Making the Buttercream

  • In a stand mixing bowl, add the cold cream cheese and mix with the paddle attachment until smooth, about 20 seconds. Add the soft butter and mix on medium-low speed for 30-60 seconds until they are both combined.
    2 oz cold cream cheese, 1/2 cup (113 g) unsalted butter
  • Add the powdered sugar in a little bit at a 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. 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.
    1 cup (100 g) powdered sugar, 1/2 tsp pumpkin spice, 1/4 cup (50 g) Libby's Pumpkin Puree

Assembling

  • Fill a piping bag fitted with a small round tip with the pumpkin buttercream. Pipe a dollop onto one-half of the shells and then sandwich the filling with the other half. Keep in the fridge in an airtight container overnight or at least for 12 hours to mature and soften, then enjoy!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Measure ingredients first. Set yourself up for success by measuring all the ingredients before starting as well as getting all the equipment and tools ready to go.
Use room-temperature egg whites. Cold egg whites will not whip up properly!
Use room-temperature pumpkin. Adding cold puree to the buttercream will cause the frosting to curdle.
Mature the shells overnight. This is important for a soft and chewy cookie and the best flavor.
Oven temperature varies. All ovens are different, and your temperature may need to be adjusted for the best results.
Serving: 1serving | Calories: 127kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 16mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 597IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Recipe Rating




8 Comments

  1. Jodi Reed says:

    I love pumpkin spice and macarons! What a wonderful combination! I’m definitely going to give this a try. I’ve tried making macarons a couple times, but they didn’t turn out quite right. I’ll let you know how they turn out.5 stars

    1. Hi Jodi! I hope they turn out fabulous for you! Please let me know how they turn out or if you ever have any questions 🙂 Best, Cambrea

  2. Jodi Reed says:

    I love pumpkin spice and macarons! What a wonderful combination! I’m definitely going to give this a try. I’ve tried making macarons a couple times, but they didn’t turn out quite right. I’ll let you know how they turn out.5 stars

    1. Hi Jodi! I hope they turn out fabulous for you! Please let me know how they turn out or if you ever have any questions 🙂 Best, Cambrea

  3. 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.5 stars

    1. Hi Stephanie! YAY! So thrilled to hear this, thanks so much for taking the time to leave a review! Cambrea

  4. 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.5 stars

    1. Hi Stephanie! YAY! So thrilled to hear this, thanks so much for taking the time to leave a review! Cambrea