Go Back
+ servings

Pumpkin Pie Macarons

These pumpkin pie macarons are both gorgeous and delicious. Filled with cream cheese frosting, they are perfect for Fall and Thanksgiving!
No ratings yet
Print Pin
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

Ingredients

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

Instructions

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.

Nutrition

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
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!