These pumpkin macarons feature a pumpkin pie spiced shell and a silky pumpkin cream cheese buttercream filling!
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.
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
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!
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!
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.
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.
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.
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.
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.
other macaron recipes you'll love
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Pumpkin Churro Macarons
- 1 ¾ cup super fine almond meal
- 1 ½ cup + 2 tsp powdered sugar
- ½ cup + 2 tbsp granulated sugar
- 3-4 large egg whites room temperature
- 2 drops Americolor Chocolate Brown Gel Food Coloring
- ¼ teaspoon cream of tartar
- 2 tablespoon granulated sugar for topping
- ½ teaspoon pumpkin spice for topping
- 2 oz cold cream cheese
- ½ cup unsalted butter room temperature
- 1 cup powdered sugar
- ¼ cup Libby's Pumpkin Puree room temperature
- ½ teaspoon pumpkin spice
- 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 ½ cup + 2 teaspoon powdered sugar, 1 ¾ cup 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 large egg whites, ¼ teaspoon 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, ½ cup + 2 tablespoon 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 tablespoon granulated sugar, ½ teaspoon 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, ½ cup 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 powdered sugar, ½ teaspoon pumpkin spice, ¼ cup Libby's Pumpkin Puree
- 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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.