Pumpkin Spice Macarons

Why I Keep Coming Back to This Recipe

I’ll never forget the first time I cracked the delicate shell of a pumpkin spice macaron. It was a crisp autumn afternoon, and I had splurged on a tiny bakery box of macarons to treat myself after a hectic week. Out of all the fancy flavors, the pumpkin spice one was the coziest, like a bite-sized hug of fall. The subtle warmth of cinnamon, nutmeg, and cloves paired so beautifully with the sweet almond meringue that I immediately wanted to try baking them at home. Since then, these pumpkin spice macarons have become my go-to whenever I want something impressive yet comforting to serve with a cup of spiced tea. They feel like fall in the most elegant, airy way, and the thrill of perfect feet on homemade macarons never gets old!

Quick Ingredient Snapshot

• Almond Flour: Provides that classic smooth macaron shell with a delicate crumb.
• Pumpkin Pie Spice: Just a pinch infuses cozy autumn flavor into the shells.
• Egg Whites: Whipped into stiff peaks for the perfect meringue base.
• Powdered Sugar: Sweetens and stabilizes the almond flour.
• Pumpkin Butter: For a rich, creamy filling with real pumpkin flavor.

Why You’ll Love This Recipe

If you love a show-stopping dessert that still tastes like the holidays, these pumpkin spice macarons deliver. The shells are crisp on the outside, chewy on the inside, and delicately spiced so they aren’t overwhelming. The pumpkin butter filling is silky, not overly sweet, and makes each bite taste like a cozy slice of pumpkin pie. They’re naturally gluten-free thanks to the almond flour, and while they feel fancy enough for a special gathering, they’re also perfect for a quiet afternoon treat.

More Pumpkin Recipes You’ll Love

If you’re loving these cozy fall flavors, don’t miss these other pumpkin-inspired treats:

• Pumpkin Brownies — fudgy, chocolatey, with a swirl of pumpkin spice
• Pumpkin Cinnamon Rolls — soft, gooey, and perfect for weekend brunch
• Gluten Free Pumpkin Zucchini Bread — wholesome and moist, perfect for breakfast or snacking

Let’s Talk Ingredients

Macarons can be a bit fussy, so quality matters. Look for finely ground almond flour with no lumps; you can even sift it to ensure smooth shells. Egg whites should be aged for a day if you have time — that helps them whip to glossy stiff peaks more reliably. Pumpkin pie spice blends are easy to find, but you can also make your own with cinnamon, ginger, nutmeg, and cloves.

Pumpkin pie spice blends are easy to find, but you can also make your own with cinnamon, ginger, nutmeg, and cloves. If you’re curious about how these spices became synonymous with autumn baking, here’s a fascinating history of pumpkin spice.

The pumpkin butter in the filling should be thick and not too watery, or it can make the macarons soggy. If you can’t find pumpkin butter, a thick pumpkin puree mixed with a bit of honey and extra spice works beautifully.

How to Make Pumpkin Spice Macarons

Prepping the Ingredients

Start by sifting your almond flour and powdered sugar together so your shells turn out smooth. In a separate bowl, beat the aged egg whites with a pinch of salt until they get foamy, then add sugar gradually until stiff, glossy peaks form.

Mixing and Piping

Gently fold the dry ingredients into the meringue until you reach a lava-like consistency — it should flow off your spatula in ribbons. Pipe even rounds onto parchment-lined baking sheets, then tap the trays a few times to pop any air bubbles. Let them rest until they form a skin on top that doesn’t stick to your finger when touched.

Baking and Filling

Bake until set with slightly crisp edges, then cool completely. For the filling, stir together pumpkin butter with a touch of cream cheese if you like a richer center. Pipe the filling on one shell and sandwich it with another. Let them rest in the fridge overnight for the best chewy texture.

Recipe Don’ts

Don’t overmix the macaron batter or it will spread too thin. Don’t skip resting the shells before baking — it’s the key to getting those perfect feet. And don’t use runny pumpkin puree as a filling without thickening it first, or the cookies will turn mushy.

Variations You’ll Love

Try swapping the pumpkin pie spice for chai spice, or add a maple-flavored buttercream instead of pumpkin for a twist. You could even color the shells with orange gel coloring for a festive look. For a more pronounced pumpkin kick, fold a bit of pumpkin powder into the almond flour.

Expert Tips, Swaps & Storage Advice

Macarons taste best after maturing in the fridge for at least 24 hours. Store them in an airtight container for up to five days, or freeze in layers with parchment paper between them for up to two months. Bring to room temperature before serving for the best flavor and texture. If you’re worried about cracking shells, consider baking them on double-stacked baking sheets to help regulate the heat.

What to Serve This With

These pumpkin spice macarons are lovely with a cup of chai or a spiced black tea. For something fancier, serve them on a dessert board with other fall treats like mini apple pies, roasted nuts, or caramel sauce for dipping.

Common Questions

Can I make these macarons ahead of time?
Yes! Pumpkin spice macarons actually taste even better after maturing in the fridge for 24–48 hours. You can store them in an airtight container for up to 5 days or freeze them for longer.

Why did my macaron shells crack?
Cracked shells usually happen if you don’t let the macarons rest long enough before baking, or if the oven temperature is too high. Be sure to rest them until they form a dry skin and use an oven thermometer for accuracy.

What if I can’t find pumpkin butter?
No worries — you can use thick pumpkin puree mixed with a bit of honey and extra pumpkin pie spice. Just make sure the mixture is not too wet so the macarons don’t get soggy.