These pumpkin pie macarons have a crisp shell that gives way to a soft, chewy center, flavored with pumpkin pie spice and filled with a cinnamon cream cheese filling. I worried the pumpkin flavor would get lost in the macaron shell, but they ended up tasting just like pumpkin pie.
Macarons have a reputation for being tricky, but they’re more forgiving than people think. You don’t need the perfectly ruffled “feet” bakeries base after to end up with a genuinely good macaron. z
Ingredient notes:
- Almond Flour: Use finely ground blanched almond flour, not almond meal. A coarser meal makes the shells grainy and keeps them from developing smooth tops. Because we’re using almond flour, these macarons are naturally gluten-free!
- Egg Whites: Let them come to room temperature before whipping. Cold egg whites won’t whip up to the same volume.
- Pumpkin Pie Spice: These get their pumpkin flavor from pumpkin pie spice, not pumpkin puree. Real pumpkin puree adds too much moisture for a macaron shell to set up properly.
- Cream Cheese: Use block-style cream cheese, not the whipped or spreadable kind in a tub, so the filling holds its shape.
- Orange Food Coloring: Use gel coloring, not liquid. Liquid food coloring adds extra moisture that can throw off the batter’s consistency.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Expert Tips
Storage Instructions
Store filled macarons in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving. They taste best once the filling softens back up.
To freeze, store them in an airgith container for up 2 months. Thaw them in the refrigerator overnight, then let them sit at room temperature for about 20 minutes before serving.
More Pumpkin Treats to Try
If you’re in a pumpkin mood, these macarons are good company for a few other favorites. My gluten-free pumpkin pie with a graham cracker crust leans into the same warm spice in a classic slice form, while pumpkin crème brûlée gives you that flavor in a creamy custard dessert instead of a cookie. The macaron feels like too much of a project some days. Pumpkin snickerdoodles rolled in cinnamon sugar scratch the same itch with a lot less effort.
Pumpkin Pie Macarons
Ingredients
For the Macaron:
- 1½ cups finely ground blanched almond flour
- 1¼ cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 3 large egg whites - at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup granulated sugar
- orange gel food coloring - as needed
For the Cream Cheese Filling:
- 6 oz cream cheese
- 4 oz unsalted butter - softened
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1½ cups powdered sugar
**Use the toggle button above to turn the instruction photos on and off!
Instructions
To Make the Macaron Shells:
- Line two large baking sheets with parchment paper or a silicone baking mat. In a medium bowl, mix 1½ cups finely ground blanched almond flour, 1¼ cups powdered sugar, and 1 teaspoon pumpkin pie spice.
- In a separate bowl, whip 3 large egg whites, ½ teaspoon vanilla extract, and ⅛ teaspoon salt until froth. Gradually add ¼ cup granulated sugar and continue whipping until stiff peaks form.
- Gently mix the orange gel food coloring into the whipped egg whites a little at a time, just until you reach the shade you want. Careful not to deflate the meringue.
- Then fold in the almond flour mixture the same way, using a spatula instead of a mixer or whisk to keep as much air in the batter as possible, until the batter is smooth and flows like a thick ribbon.
- Transfer the batter to a piping bag or a zip-top bag with a corner snip.
- Pipe 1½-inch circles about an inch apart on the prepared baking sheet.
- Tap the baking sheets firmly on the counter a few times to release any trapped air bubbles.
- Preheat the oven to 350°F, then lower it to 325°F right before the shells go in. Let the piped shells rest at room temperature for at least 30 minutes until a dry film forms on top. Then bake for 9-10 minutes.
- Let the shells cool on the baking sheets briefly, then transfer them to a wire rack to cool completely.
To Make the Filling:
- In a large mixing bowl, beat 6 oz cream cheese and 4 oz unsalted butter together until smooth. Beat in ½ teaspoon vanilla extract and ½ teaspoon ground cinnamon.
- With the mixer on medium-low speed, gradually add 1½ cups powdered sugar. Add a little more powdered sugar to thicken the filling, or a splash of milk to thin it until it reaches a pipeable consistency.
- Spoon the filling into a piping bag or a zip-top bag with a corner snipped off. Pipe a small circle of filling onto one shell, then press a second similarly sized shell on top.
- Repeat with the remaining shells.
Notes
- Folding the Batter: Fold gently until it flows like a thick ribbon and disappears back into itself within 10 seconds. Underfolding leaves lumpy shells, and overfolding can make them spread flat.
- Storage: Keeps for up to 4 days in the refrigerator or 2 months in the freezer.
