Pumpkin Spice Macarons: A Perfect Fall Treat for All Skill Levels

Fall has officially arrived, and there’s no better way to embrace the cozy season than with a batch of Pumpkin Spice Macarons. These delicate French cookies, filled with rich pumpkin buttercream, combine the comforting flavors of pumpkin pie and spice in a fun and festive way. Whether you’re a seasoned baker or just starting to explore the world of macarons, this recipe is approachable and perfect for all skill levels. Let me walk you through it!

Why Pumpkin Spice Macarons?

Macarons have a reputation for being tricky, but trust me, with a bit of patience and attention, they’re totally doable. And when you add a fall twist like pumpkin spice? It’s pure magic. These Pumpkin Spice Macarons are not only a delightful treat for your taste buds, but they’ll also impress anyone you share them with—friends, family, or even your favorite coworkers.

I’ve always loved making macarons. They feel fancy, but once you break down the steps, they’re surprisingly easy. And when you add a seasonal flavor like pumpkin spice to the mix, baking feels like a cozy celebration of everything autumn has to offer. So, grab your apron, and let’s get started with this family-friendly recipe!

Ingredients You’ll Need for Pumpkin Spice Macarons

Before you jump into the process, let’s go over what you’ll need. Don’t worry if you’re new to macarons—many of these ingredients are simple pantry staples. Here’s what we’re working with:

For the Macaron Shells:

• 200 grams powdered sugar
• 113 grams almond meal
• 113 grams egg whites (about 3-4 large eggs)
• 1 pinch cream of tartar
• 100 grams granulated sugar
• 1/2 teaspoon pumpkin pie spice

For the Pumpkin Buttercream Filling:

• 57 grams egg whites (about 2 large eggs)
• 150 grams sugar
• 227 grams unsalted butter (cut into pieces and refrigerated)
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 2 tablespoons pumpkin puree

Steps to Perfect Pumpkin Spice Macarons

I’m not going to lie—macarons do require some attention to detail. But once you nail the technique, it’s all about patience. I promise, the result is totally worth it!

Step 1: Preparing the Dry Ingredients for the Macaron Shells

First things first, let’s get those dry ingredients ready. The almond meal, powdered sugar, and pumpkin pie spice need to be sifted together to ensure a smooth, lump-free mixture.

• In a food processor, pulse the powdered sugar, almond meal, and pumpkin pie spice together 7-8 times. This helps break down any chunks of almond meal, ensuring your macarons are as smooth as possible.
• Sift the mixture through a fine mesh sieve. This step is important because it removes any remaining bits that could cause your macarons to crack or become uneven.

Step 2: Whipping the Egg Whites

Next up: whipping those egg whites! This is where the magic happens. The egg whites are the base of your macaron batter, so getting them right is crucial.

• Add the egg whites and a pinch of cream of tartar to the bowl of a stand mixer.
• Start whipping on medium speed until the egg whites become foamy.
• Gradually add the granulated sugar and continue beating on high speed until stiff peaks form. You want the egg whites to be firm but not over-beaten—think of the consistency of shaving cream.

Tip: If you over-beat the egg whites, your macarons might turn out too dry or hollow. Keep a close eye on them as they whip!

Step 3: Folding the Ingredients Together

Now comes the folding part! This is where you combine the dry almond mixture with the egg whites.

• Gradually fold in the almond mixture in three increments. Use a spatula to gently fold the ingredients until everything is fully incorporated.
• The key here is to achieve the “lava” consistency. The batter should flow off the spatula in thick ribbons, but it shouldn’t be too runny or too thick.

Pro Tip: If you’re unsure whether the batter is ready, test it by lifting the spatula. If the batter falls smoothly and forms a ribbon, it’s perfect!

Step 4: Piping the Macarons

Once your batter is ready, it’s time to pipe the macarons onto your baking sheets.

• Fill a piping bag fitted with a Wilton N12 tip with the macaron batter.
• Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a Silpat mat.

Tip: Don’t worry if the shapes aren’t perfect—macarons are naturally a bit imperfect, and that’s what makes them charming!

Step 5: Letting the Macarons Rest

Here’s a critical step: Let the piped macaron shells rest at room temperature for about 45 minutes.

• This resting period helps the macarons form a skin, which is what gives them their signature “feet” during baking.
• When you lightly touch the surface of the macarons, they should feel dry and not sticky.

Step 6: Baking the Macarons

After the rest period, it’s time to bake.

• Preheat your oven to 325°F (170°C).
• Bake the macarons one sheet at a time for 11-13 minutes. Check them after 11 minutes: If they slide around or the tops are soft, they need a bit more time.
• Once baked, let the macarons cool on the baking sheet for about 10 minutes before gently lifting them off.

Step 7: Making the Pumpkin Buttercream Filling

While your macarons are cooling, it’s time to prepare the creamy filling. This pumpkin buttercream is what really brings the Pumpkin Spice Macarons to life!

• Start by making a simple meringue: Whip the egg whites and sugar together until stiff peaks form.
• Gradually add in the cold butter in pieces, mixing until smooth and creamy.
• Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. The filling should be smooth, fluffy, and full of cozy fall flavors.

Step 8: Assembling the Macarons

Now comes the fun part—filling and assembling your macarons!

• Match up pairs of macaron shells based on size.
• Pipe a dollop of pumpkin buttercream onto the flat side of one macaron shell, then gently press the matching shell on top to form a sandwich.

Tip: Be gentle when pressing the shells together to avoid cracking them. If the buttercream is too soft, refrigerate it for a few minutes before using.

Serving and Storing Your Pumpkin Spice Macarons

Once you’ve assembled your macaron sandwiches, it’s time to enjoy! These Pumpkin Spice Macarons are perfect for any fall gathering, whether it’s a family dinner, a cozy afternoon tea, or a seasonal get-together with friends.

Store any leftovers in an airtight container in the fridge for up to 5 days. For the best flavor, allow them to sit at room temperature for about 20 minutes before serving.

FAQs About Pumpkin Spice Macarons

Can I Use Store-Bought Pumpkin Spice in My Macaron Recipe?

Absolutely! Store-bought pumpkin spice works just fine. If you want to make your own spice mix, a combination of cinnamon, nutmeg, and cloves will give you that perfect fall flavor.

How Do I Know When My Macaron Shells Are Done Baking?

Macaron shells are delicate, so it’s important to keep an eye on them as they bake. After about 11 minutes, test the tops by gently tapping them. If they feel firm and don’t wiggle, they’re done. You can also gently lift a shell off the parchment—if it comes off easily, it’s ready!

Can I Make Mini Macarons with This Recipe?

Yes! If you want to make mini macarons, simply pipe smaller circles onto the baking sheet. Just remember to adjust the baking time slightly, as mini macarons may cook a bit faster.

Final Thoughts

There’s something incredibly satisfying about making Pumpkin Spice Macarons from scratch. Whether you’re baking them for a special occasion or just because you want a treat to enjoy while sipping your fall coffee, this recipe will fill your kitchen with warmth and the comforting scent of pumpkin spice. I hope you give it a try and share it with those you love—nothing says “fall” like a perfectly baked macaron!

More Pumpkin-Inspired Recipes:

• Pumpkin Bread Recipe
• Pumpkin Spice Latte Cake

For additional details, don’t hesitate to check out our Pinterest account.

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