1. Add powdered sugar, pumpkin pie spice, and almond meal to a food processor and pulse 7–8 times. Sift through a fine mesh sieve.

2. In the bowl of a stand mixer, add egg whites and cream of tartar. Beat on speed 6 until no more greenish liquid is visible.

3. Continue beating and slowly add in granulated sugar. Increase to speed 8 and beat until stiff peaks form.

4. Add almond mixture in 3 additions, folding gently between each. The final batter should have lava-like consistency.

5. Fill a piping bag fitted with a Wilton N12 tip. Pipe rounds onto parchment- or silpat-lined baking sheets.

6. Tap sheets on the counter 5–6 times to release air bubbles. Let cookies dry at room temperature for 45 minutes.

7. Preheat oven to 325°F (170°C). Bake one sheet at a time for 11–13 minutes. Check at 11 minutes; if tops slide, bake 1–2 minutes longer.

8. Cool macarons for 10 minutes before removing from baking sheets.

9. For the buttercream, bring 3 inches of water to a simmer in a saucepan. In the stand mixer bowl, whisk egg whites and sugar together.

10. Place bowl over simmering water, whisking continuously until the mixture reaches 160°F. Remove and attach to mixer with whisk attachment.

11. Whisk on high until bowl is cool to the touch and the mixture is thick and glossy (about 10 minutes).

12. With mixer on medium-high, add cold butter one piece at a time until fully incorporated.

13. Mix in pumpkin pie spice, vanilla, and pumpkin puree until smooth. Fill a piping bag with buttercream.

14. Pipe 2 tsp of buttercream onto one macaron shell and sandwich with another. Repeat for all macarons.

15. Store in an airtight container in the fridge for up to 5 days or freeze for up to 60 days.