Pumpkin Pie Macarons

Pumpkin pie meets Parisian chic in these dreamy Pumpkin Pie Macarons
They’re soft, spiced, and filled with a creamy pumpkin frosting that tastes like Thanksgiving in one elegant bite
The best part? You can make them ahead, freeze them, and wow every guest at your holiday table

I like to nestle these beauties next to a slice of this Fall Pumpkin Spice Roll Cake and watch the dessert table vanish

Why You’ll Love These Pumpkin Pie Macarons

These Pumpkin Pie Macarons are everything you crave in a fall dessert
The shells are crisp and chewy with just the right bite
The filling is pumpkin-spiced cream cheese heaven
And that mini pie crust topper? Crunchy, golden, buttery magic

They look fancy but don’t stress you’ll be surprised how doable they are
They’re also naturally gluten-free, perfect for gifting, and taste even better the next day
Add them to your dessert spread alongside Brisket Mac and Cheese Recipe: Creamy, Cheesy, Smoky Heavene Balls for an effortless mix of textures

Ingredients You’ll Need

• 100g almond flour
• 100g powdered sugar
• 90g egg whites, room temp
• 90g granulated sugar
• ¼ tsp cream of tartar
• 1 tsp pumpkin spice
• Orange gel food coloring (optional)

Pumpkin Pie Frosting
• ½ cup pumpkin purée (drained)
• ½ cup butter, softened
• 4 oz cream cheese
• 2½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

Mini Pie Crust Garnish (Optional)
• ½ cup pie dough
• 1 tbsp sugar
• ½ tsp cinnamon

How to Make Pumpkin Pie Macarons (Step-by-Step)

Make the Macaron Shells

Sift almond flour and powdered sugar into a bowl
In another bowl, whip egg whites until foamy
Add cream of tartar and beat until soft peaks form
Gradually add granulated sugar while beating
Mix until stiff, glossy peaks appear
Add pumpkin spice and optional gel coloring
Fold in dry ingredients using the macaronage technique
Pipe onto a lined baking sheet using a round tip
Tap tray to release air bubbles and rest 30 minutes
Bake at 300°F for 14 to 16 minutes
Let cool fully before filling

Make the Pumpkin Pie Frosting

Drain pumpkin well by blotting with paper towels
In a mixer, beat butter and cream cheese until fluffy
Add pumpkin, vanilla, spices, and salt
Slowly mix in powdered sugar
Beat until smooth
If too soft, chill for 15 minutes before piping

Bake the Crust Garnish

Roll out pie dough and cut mini leaves or circles
Place on a tray and sprinkle with cinnamon sugar
Bake at 350°F for 10 minutes until golden
Cool completely

Assemble the Macarons

Pipe a ring of frosting onto one macaron shell
Add a small spoonful of pumpkin filling in the center
Top with another shell
Gently press together
Stick a crust topper in the center if using
Refrigerate overnight for best texture

For best piping results, use a silicone mat or printable macaron template
And if you’re new to macarons, these Autumn Baking

Tips for Success

Use room temp egg whites
Weigh ingredients with a kitchen scale for accuracy
Don’t overmix stop folding when batter flows like lava
Let macarons mature 24 hours in the fridge for perfect texture
Avoid overfilling or they’ll slide apart

Storage and Freezing

Store in an airtight container in the fridge for up to 5 days
Freeze assembled macarons for up to 1 month
Thaw overnight in the fridge, not on the counter
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Variations to Try

Swap in a maple buttercream for a cozy twist
Add a hidden salted caramel center
Top with pumpkin spice ganache instead of pie crust
Try a chai spice blend for a warming upgrade

FAQ

Final Thoughts

These Pumpkin Pie Macarons bring cozy fall flavors into the most elegant little bites
They’re fun to make, even more fun to share, and definitely deserve a spot on your Thanksgiving dessert tray

Serve them alongside Snickerdoodle Pumpkin Bread or tuck them into holiday gift boxes
Don’t be surprised when people ask for the recipe

Follow us on Pinterest for more cozy dessert ideas or join us on Facebook and show us your macaron magic

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