Caramel Apple Dump Cake Recipe
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.
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 90 g egg whites room temp
- 90 g granulated sugar
- ¼ tsp cream of tartar
- 1 tsp pumpkin spice
- Orange gel food coloring optional
- 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
- ½ cup pie dough
- 1 tbsp sugar
- ½ tsp cinnamon
Instructions
- 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.
- 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 and beat until smooth. Chill if too soft.
- Roll out pie dough and cut mini leaves or circles. Place on a tray, sprinkle with cinnamon sugar, and bake at 350°F for 10 minutes. Cool completely.
- Pipe a ring of frosting onto one macaron shell. Add a small spoonful of pumpkin filling in the center. Top with another shell and gently press together.
- Stick a crust topper in the center if using. Refrigerate overnight for best texture.
Notes
Use room temp egg whites and a kitchen scale for accuracy. Let macarons rest before baking and chill after assembly. Try chai spice or a maple buttercream for a twist!