Line two large baking sheets with parchment paper or silpat (my preference). Set aside. In a medium bowl, mix together almond flour, powdered sugar, and pumpkin pie spice. Note: If you don't have almond flour, you can grind blanched almonds in a food processor until its a fine powder, then sift the almonds a few times before combining with the powdered sugar and pie spice.

Then, in a large bowl, combine egg whites, vanilla and salt. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until they are frothy. Slowly add the granulated sugar, while beating, until the mixture holds stiff peaks.

Then, fold in the almond flour mixture and food coloring (add a little at a time until you get your desired color).

Spoon mixture into a large pastry bag fitted with a large circular tip or you can spoon the mixture into a large Ziploc bag and cut of the corner, which is what I did.

Pipe 1 1/2 inch circles, about 1 inch apart onto the baking sheet.

When you are done piping hit the baking sheet against the counter to let any air bubbles settle (This is a very important step).

Preheat the oven to 350 degrees Fahrenheit and let the piped macarons sit out at room temperature for at least 30 minutes. They will develop a film on the top of them and feel a bit dry. If they don’t feel like this then let them sit a little longer.

Cool on the cookie sheet for a few minutes, and then transfer to wire racks to finish cooling.

In a medium bowl, combine powdered sugar and cinnamon and set aside.

Then, in a bowl fitted with the paddle attachment, beat together cream cheese and butter until smooth.

Add in the vanilla and beat again.

While beating on medium-low speed, gradually add powdered sugar. If you aren't getting your desired consistency add more powdered sugar (to make it thicker), or add a little milk (to make it thinner).

Spoon filling into a pastry bag or Ziploc bag to fill macarons.When the macarons have cooled, pipe out a small circle of filling on a macaron and with another macaron (preferably of the same size) press down gently so you make a sandwich and the filling just reaches the sides of the cookie.

Repeat until all macarons are filled.

Store in an airtight container in the refrigerator.

Bring to room temperature before serving.

Makes about 20 sandwich cookies.