Pumpkin Spice Macarons Recipe – Amazing Homemade French Cookies

If there’s one treat that makes my kitchen smell like autumn has officially arrived, it’s this Pumpkin Spice Macarons Recipe. These little cookies may look fancy, but trust me—they’re a lot easier than they appear (and definitely worth the effort). Every time I whip up a batch, my kids hover around the kitchen like little pumpkins on parade, waiting to snag one.

I’ll be honest: the first time I tried making macarons, it felt intimidating. But once I learned the trick of getting that glossy batter and perfect “feet,” it became my go-to fall dessert. These macarons are sweet, chewy, and filled with a creamy pumpkin buttercream that tastes like autumn in a bite.

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Why You’ll Love This Pumpkin Spice Macarons Recipe

• They taste like fall in cookie form.
• The recipe makes a generous batch—plenty to share (or not, no judgment).
• They freeze beautifully, which means you can sneak one in December when pumpkin spice “season” has technically passed.
• They pair perfectly with your favorite latte (might I suggest my Pumpkin Spice Latte Recipe?).

What Do Pumpkin Spice Macarons Taste Like?

Imagine the classic nutty sweetness of a French macaron shell, but kissed with warm pumpkin pie spice. Then add a velvety Swiss meringue buttercream with real pumpkin puree and a hint of vanilla. They’re light, chewy, and melt-in-your-mouth dreamy. One bite, and you’ll understand why these are my fall obsession.

Ingredients You’ll Need for Pumpkin Spice Macarons

When it comes to baking French macarons, ingredients really do make all the difference. Since these delicate little cookies can be a bit finicky, I always recommend measuring with a kitchen scale for the best results. Here’s everything you’ll need to make this Pumpkin Spice Macarons Recipe from scratch:

For the Macaron Shells:

• Powdered sugar (200 g): This creates that melt-in-your-mouth sweetness and smooth texture. Don’t skip the sifting step—it helps prevent lumps in the batter.
• Almond meal (113 g): The heart of any macaron shell. Choose finely ground almond flour (not almond flour meant for breading) for smooth, professional-looking shells.
• Egg whites (113 g): At room temperature, they whip up beautifully into a glossy meringue. Fresh egg whites are best, but carton whites will work if they’re 100% pure.
• Cream of tartar (a pinch): This little helper stabilizes your egg whites, giving you the structure needed for perfect “feet.”
• Granulated sugar (100 g): Slowly added to the egg whites, it creates stability and sweetness in the meringue.
• Pumpkin pie spice (½ tsp): The star of the show! This cozy blend of cinnamon, nutmeg, ginger, and cloves gives the shells their unmistakable autumn flavor.

For the Pumpkin Buttercream Filling:

• Egg whites (57 g): They create a silky Swiss meringue base for the buttercream.
• Granulated sugar (150 g): Melts into the egg whites to form a glossy, marshmallow-like meringue.
• Unsalted butter (227 g, cold and cubed): Adds richness and creaminess. The butter should be slightly chilled to whip up smoothly.
• Pumpkin pie spice (¼ tsp): A touch more of that warm spice mix to keep the filling in harmony with the shells.
• Vanilla extract (½ tsp): Rounds out the flavor and enhances the pumpkin notes.
• Pumpkin puree (2 tbsp): Adds authentic pumpkin flavor and moisture to the buttercream. Use canned or homemade, but be sure it’s pure pumpkin (not pie filling).

These ingredients may sound a little indulgent, but together they create a treat that’s light, chewy, and truly unforgettable. If you’re as pumpkin-obsessed as I am, you’ll also love trying my Pumpkin Muffins Recipe for a cozy breakfast option.

How to Make Pumpkin Spice Macarons

Baking macarons can seem intimidating at first, but if you follow these steps closely, you’ll be on your way to bakery-style cookies right from your own kitchen. Think of this as your personal guide—I’ve tested and retested this Pumpkin Spice Macarons Recipe to make it as foolproof as possible.

Step 1: Prepare the Dry Ingredients

Add your powdered sugar, almond meal, and pumpkin pie spice to a food processor. Pulse 7–8 times to combine and break up any lumps. Then sift everything through a fine mesh sieve into a clean bowl. This step might feel tedious, but it’s what gives macarons their signature smooth, glossy tops.

💡 Pro Tip: If you notice a few larger almond bits left in the sieve, toss them out. Don’t try to force them in—they can ruin the texture of your shells.

Step 2: Whip the Egg Whites

In the bowl of a stand mixer, add the egg whites and a pinch of cream of tartar. Start mixing on medium speed until the egg whites look foamy and no greenish liquid remains. Slowly sprinkle in the granulated sugar while continuing to beat.

Once the sugar is in, increase the speed to high and whip until you get stiff peaks. The meringue should stand tall and glossy without collapsing. Be careful not to over-beat—it should look like shiny marshmallow fluff, not crumbly styrofoam.

Step 3: Fold in the Dry Mixture

This step is called the “macaronage.” Add your almond-sugar-spice mixture to the meringue in three increments. Using a spatula, gently fold until the batter reaches a lava-like consistency. That means it should flow off the spatula in ribbons and settle back into itself in about 10 seconds.

Step 4: Pipe the Shells

Fit a piping bag with a round tip (I use Wilton #12) and fill it with your macaron batter. Pipe uniform circles onto baking sheets lined with parchment paper or silicone mats.

Now, here’s the fun part: slam the trays on the counter 5–6 times. It might feel silly, but this helps release air bubbles that could otherwise cause hollow or cracked shells.

Step 5: Let Them Rest

Allow the piped shells to rest at room temperature for about 45 minutes. This drying period is crucial—it forms a thin skin on top that gives macarons their smooth surface and pretty “feet.”

Step 6: Bake the Shells

Preheat your oven to 325°F (170°C). Bake one tray at a time for 11–13 minutes. At the 11-minute mark, gently nudge a shell; if it wiggles, give it another 1–2 minutes. Once baked, let them cool for about 10 minutes before removing them from the sheet.

Step 7: Make the Pumpkin Swiss Meringue Buttercream

• Fill a saucepan with 3 inches of water and bring to a simmer.
• In your stand mixer bowl, whisk together egg whites and sugar. Place it over the simmering water and whisk continuously until the mixture reaches 160°F (this ensures it’s safe to eat).
• Carefully transfer the bowl back to the mixer and whip on high until the meringue is fluffy and the bowl feels cool to the touch.
• Switch to medium speed and add the butter one piece at a time. Once smooth, mix in pumpkin pie spice, vanilla extract, and pumpkin puree until creamy and dreamy.

💡 Shortcut Tip: If you love pumpkin buttercream, try spreading any leftovers on Pumpkin Chocolate Chip Bread. Trust me, it’s a fall match made in heaven.

Step 8: Assemble the Macarons

Once the shells are completely cool, fill a piping bag with your pumpkin buttercream. Pipe about 2 teaspoons onto the flat side of one shell, then sandwich it with another shell. Repeat until all are filled.

Store the finished macarons in an airtight container. They’ll taste best after “maturing” in the fridge for 24 hours, allowing the flavors to meld beautifully.

Tips and Tricks for Perfect Pumpkin Spice Macarons

• Don’t rush the resting step. The shells need that 45-minute “drying” time to develop their signature smooth tops.
• Check for stiff peaks. Over-whipping or under-whipping your meringue will make or break the shells.
• Use a kitchen scale. Macarons are picky little cookies, and grams matter here more than cups.
• Freeze extras. These beauties freeze like a dream—just thaw overnight in the fridge.

Personal tip? My first batch cracked like Texas clay in August, but once I learned the trick with drying time, they became foolproof.

Storage for Pumpkin Spice Macarons Recipe

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze assembled macarons for up to 2 months. Thaw slowly in the fridge before serving.

FAQs

Do I need a special macaron mat?
Nope! Parchment paper works just fine.

Can I make these without pumpkin puree?
Yes, but you’ll miss that creamy pumpkin flavor. You could swap with sweet potato puree in a pinch.

Why are my shells hollow?
Usually, that’s from under-mixing the batter or baking too hot. Don’t worry—practice makes perfect!

Conclusion

This Pumpkin Spice Macarons Recipe is one of those desserts that feels like a warm hug in cookie form. They’re festive, flavorful, and a little fancy—perfect for gifting, entertaining, or just enjoying with a quiet cup of coffee. So go ahead, tie on that apron, slam those trays like a pro, and bake yourself a taste of autumn.

And if you’re craving more pumpkin love, don’t miss my Crumbl Pumpkin Pie Cookies or these Pumpkin Sugar Cookies with Cream Cheese Frosting.

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