Pumpkin Pie Macarons

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.

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.