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Pumpkin Pie Macarons

These pumpkin pie macarons are both gorgeous and delicious. Filled with cream cheese frosting, they are perfect for Fall and Thanksgiving!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 14 minutes
Resting Time: 30 minutes
Total Time: 44 minutes
Servings: 20 cookies
Calories: 194kcal
Author: Megan


For the Macaron:

  • 1 1/2 cups almond flour
  • 1 1/4 cups powdered sugar
  • 1 tsp pumpkin pie spice
  • 3 egg whites
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup granulated sugar
  • orange gel food coloring

For the Cream Cheese Filling:

  • 6 oz cream cheese
  • 4 oz unsalted butter (softened)
  • 1 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon


To Make the Macaron Shell:

  • 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.
  • Reduce the oven to 325F. Bake for 9-10 minutes at 325F.
  • Cool on the cookie sheet for a few minutes, and then transfer to wire racks to finish cooling.

To Make the Filling:

  • 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.


Calories: 194kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 19mg | Sugar: 19g | Vitamin A: 255IU | Calcium: 29mg | Iron: 0.4mg
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