If you’re looking to wow your friends or simply indulge yourself in an elegant autumn treat, these Pumpkin Pie Macarons are pure magic. Combining the delicate, melt-in-your-mouth texture of classic French macarons with the cozy, spiced flavors of pumpkin pie, this recipe brings a fresh twist on two beloved desserts. The crisp almond shells cradle a luscious pumpkin spice filling topped with a buttery pie crust cutout and a dollop of vanilla frosting that resembles whipped cream. Every bite is a perfect balance of sweet, spicy, and buttery goodness, making Pumpkin Pie Macarons a showstopping dessert for the season or any special occasion.

Pumpkin Pie Macarons Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but crucial for the success of Pumpkin Pie Macarons. From the fine almond meal that creates those signature tender shells, to the pumpkin puree and spices that bring that beloved autumn warmth, each component plays an essential role in flavor, texture, and even appearance.

Almond meal (106 grams): The base of the macaron shell giving it a nutty flavor and chewy texture.
Powdered sugar (106 grams): Provides sweetness and fine texture for a smooth batter.
Egg whites (41 grams and 45 grams): Separated into portions to whip meringue and bind the batter perfectly.
Granulated sugar (115 grams): For the sugar syrup that stabilizes the meringue.
Water (79 grams): Combined with sugar to create the sugar syrup for glossy, strong meringue peaks.
Cream of tartar or lemon juice (dash): Stabilizes egg whites for a perfect meringue structure.
Orange and brown powdered or gel food coloring: To give the shells that unmistakable fall-inspired hue.
All purpose flour (1 cup): For the pumpkin pie crust cutouts baked atop the macarons.
Coconut oil (1/4 cup): Adds flakiness and subtle richness to the pie crust.
Salt (1/4 tsp): Enhances all the flavors harmoniously.
Ice cold water (4 tbsp): Bonds the pie crust dough together just right.
Granulated sugar and cinnamon (for dusting): Optional, but they add a lovely sparkle and warm spice to crust shapes.
Organic shortening or vegan butter (1/2 cup): In the frosting for a smooth, creamy texture.
Confectioners sugar (3/4 cups + 2 tbsp): Sweetens and smooths the frostings perfectly.
Vanilla bean seeds from 1/4 vanilla bean: Adds a fragrant, authentic vanilla note to the vanilla frosting.
Non-dairy milk (dash): Helps adjust the frosting consistency for easy piping.
Pumpkin puree (1 tbsp): Brings that unmistakable pumpkin flavor into the spiced frosting.
Pumpkin pie spice (2 tsp and extra for dusting): The heartwarming blend of cinnamon, nutmeg, and cloves that defines the filling.
Vanilla extract (1/2 tsp): Rounds out the pumpkin frosting flavor.
Pinch of salt: Intensifies all the sweet and spicy notes in the frosting.

How to Make Pumpkin Pie Macarons

Step 1: Preparing Your Meringue and Macaron Shells

Start by wiping down your mixing bowls and whisk attachment with vinegar to remove any residue that could prevent your egg whites from reaching their full volume. Then measure all ingredients carefully with a kitchen scale to ensure precision. Combine the almond meal and powdered sugar, sift to remove lumps, and mix this dry base thoroughly before adding the initial portion of egg whites to create that paste-like macaron batter colored with orange and brown gels. While preparing the sugar syrup heated to 248 degrees Fahrenheit, whip the remaining egg whites to soft peaks, stabilize with cream of tartar or lemon juice, and carefully stream in the hot syrup while whisking until glossy and medium peaks form.

Step 2: Folding and Piping the Batter

Gently fold the meringue into the dry mixture in thirds, ensuring each addition is fully incorporated before the next. Aim for a thick ribbon consistency without over-mixing—this is the key to perfect macaron feet. Transfer your batter into a piping bag fitted with a round tip and pipe 1 1/2 inch rounds onto lined baking sheets. Tap the trays on the counter and pop any air bubbles to help keep shells uniform.

Step 3: Resting and Baking the Shells

Let the piped batter rest for 20-30 minutes until a dry skin forms on the surface—this ensures the iconic macaron texture with feet. Bake at 300 degrees Fahrenheit for 12-14 minutes, watching the magic of feet rising slowly under a golden shell. Cool the shells completely before gently peeling them off the baking sheets.

Step 4: Making Mini Pumpkin Pie Crust Cutouts

Mix flour, salt, and coconut oil into a crumbly dough, adding ice water a tablespoon at a time to bring it together. Roll thin and cut out miniature festive shapes. Brush the cutouts with egg white, dust with cinnamon sugar if you like, and bake until lightly golden for about 10-12 minutes. Let cool completely before assembling.

Step 5: Preparing the Frostings

Whip up two frostings—the vanilla buttercream using shortening or butter, confectioners sugar, vanilla bean seeds, a pinch of salt, and splash of nondairy milk; and the pumpkin spice frosting combining shortening or butter, pumpkin puree, pumpkin pie spice, vanilla, confectioners sugar, and salt to a creamy swirl-worthy texture. Transfer each frosting into piping bags fitted with star and large tips for gorgeous decorating.

Step 6: Assembling Your Pumpkin Pie Macarons

Match your shells by size and shape. Start by placing one shell with feet up, pipe a swirl of pumpkin frosting, press a pie crust cutout gently on top, then add another pumpkin frosting swirl followed by a second shell with feet down to sandwich beautifully. Finish each macaron with a small dollop of vanilla frosting on top to mimic whipped cream, dust with pumpkin pie spice, and voilà—your Pumpkin Pie Macarons look as incredible as they taste.

How to Serve Pumpkin Pie Macarons

Garnishes

To elevate these Pumpkin Pie Macarons even further, sprinkle a little extra pumpkin pie spice or cinnamon sugar over the top right before serving. Edible gold dust or a tiny cinnamon stick on the side can add a festive flair for guests. Fresh whipped coconut cream on the side enhances the creamy texture and ties in beautifully with the vanilla frosting on these treats.

Side Dishes

These macarons pair wonderfully with warm drinks that complement their spicy sweet notes. A cup of chai tea, pumpkin spice latte, or hot apple cider can enhance the overall cozy experience. For a more indulgent setup, serve alongside a small selection of seasonal fruits like poached pears or candied pecans, balancing the sweet with natural fruitiness and crunch.

Creative Ways to Present

Presentation can make your Pumpkin Pie Macarons the star of any table. Arrange them on a decorative platter with autumn leaves or small pumpkins for a festive seasonal touch. Use tiered dessert stands for an added touch of elegance, or display them in clear jars tied with rustic twine as edible gifts. You can even scatter mini pie crust shapes and spice-dusted nuts around the tray for an inviting, thematic spread.

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Pie Macarons in an airtight container in the refrigerator for up to three days. Keeping them chilled helps the shells stay crisp while allowing the frosting to maintain its perfect creamy texture. Let them come to room temperature before serving for the best taste and softness balance.

Freezing

You can freeze Pumpkin Pie Macarons for longer storage—up to one month is ideal. Place them in single layers separated by parchment paper in an airtight container or freezer-safe bag to prevent sticking. When ready to enjoy, thaw them overnight in the fridge and allow them to come to room temperature before eating for that fresh-off-the-bakery taste.

Reheating

Reheating isn’t necessary for Pumpkin Pie Macarons as they’re best enjoyed chilled or at room temperature. If you prefer a slightly warmer bite, let them sit out of the fridge for about 20 minutes. Avoid microwaving as this can soften the shells too much and affect texture.

FAQs

Can I use regular butter instead of shortening in the frostings?

Absolutely! Regular butter works beautifully and adds a rich flavor, though shortening tends to give a smoother, creamier texture and holds shape better at room temperature. You can even try a blend of both according to your preference.

How important is the resting time before baking the macaron shells?

The resting time is crucial for forming a skin on the shells, which helps develop those perfect feet and prevents cracking during baking. Skipping or shortening this step often leads to flat or cracked shells.

Can I make these macarons without food coloring?

You definitely can! The shells will be more neutral in tone but still delicious. Using orange and brown creates a festive look fitting for pumpkin pie flavor but doesn’t affect taste.

Is it okay to substitute pumpkin pie spice with individual spices?

Yes, feel free to mix your own blend of cinnamon, nutmeg, ginger, and cloves if you don’t have a premade pumpkin pie spice. Adjust quantities to your taste preference for a personalized spice profile.

How do I fix macaron batter that’s too runny?

If the batter is too runny and doesn’t hold a ribbon shape, it usually means it’s overmixed or too much liquid was added. Next time, fold less vigorously and measure liquids carefully to achieve the perfect consistency.

Final Thoughts

Making Pumpkin Pie Macarons might feel like a journey, but each step is so rewarding when you bite into these little seasonal treasures. Their charming look and incredible flavor will impress your guests and make any fall day feel extra special. I truly encourage you to try these macarons and share the cozy joy of pumpkin pie in a whole new, elegant way!

Pumpkin Pie Macarons Recipe

★★★★★

5.2 from 6 reviews

Author: Julian
Total Time: 1 hour 10 minutes
Yield: Approximately 20–24 macarons 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a delightful seasonal treat with these Pumpkin Pie Macarons, combining delicate almond meringue shells with spiced pumpkin pie frosting and festive pie crust cutouts for a unique and festive fall dessert.

Instructions

Clean mixing tools: Wipe down the mixing bowl and whisk attachment with vinegar to remove any residue to ensure the egg whites whip properly.
Measure ingredients: Use a kitchen scale to prep and measure all ingredients accurately for the macaron shells and fillings.
Prepare piping bag: Fit a piping bag with a round Wilton tip 12 for piping the macarons.
Line baking sheets: Line two baking sheets with silpat mats or parchment paper to prevent sticking.
Mix dry ingredients: Combine almond meal and powdered sugar, sift once to remove lumps (discard lumps), then mix to break up remaining clumps.
Add egg whites and color: Make a well in dry mix, pour 41 grams egg whites in, fold until blended, then add desired orange and brown food coloring until fully incorporated and paste-like. Set aside.
Make sugar syrup: Heat granulated sugar and water in a pot on medium with a candy thermometer without letting it touch the pot bottom.
Whip egg whites: When syrup reaches 200°F, whisk 45 grams egg whites in a stand mixer on medium to soft peaks, add cream of tartar or lemon juice to stabilize, then continue whisking.
Maintain egg whites: If egg whites reach soft peaks before syrup hits 248°F, reduce mixer to low to keep them moving.
Finish syrup and meringue: Once syrup hits 248°F, remove from heat, quickly increase mixer speed, pour syrup slowly down bowl side into egg whites, then whisk on high until glossy medium peaks form and meringue cools.
Combine meringue and dry mix: Fold meringue gently into almond mixture in thirds, ensuring full incorporation between additions.
Macaronage: Fold batter in circular motions at bowl edges and center until smooth with thick ribbons falling off spatula; be careful not to over mix.
Transfer to piping bag: Fill piping bag with batter.
Pipe macarons: Pipe 1½ inch rounds about 1 inch apart on baking sheets, holding bag ½ inch above surface steadily.
Remove air bubbles: Tap sheets three times on counter, pop any surfaced bubbles with a toothpick or scribe.
Rest shells: Let piped shells rest 20-30 minutes until a skin forms; test by lightly touching to ensure dryness.
Preheat oven: Set oven to 300°F.
Bake shells: Place rested shells on middle rack, bake 12-14 minutes until feet form and shells set.
Cool shells: Remove and let cool 15-20 minutes before peeling from parchment or silpat.
Repeat baking: Bake remaining batter following same steps.
Preheat oven for pie crust: Set oven to 375°F.
Prepare pie crust dough: Combine flour and salt, cut in coconut oil with a pastry cutter, add cold water gradually until dough forms.
Roll and cut shapes: Roll dough to ½ inch thickness on parchment or floured board, cut with miniature cookie cutters.
Brush and dust: Brush cutouts with egg white, dust with granulated sugar and cinnamon if desired.
Bake crusts: Place on baking sheet, bake 10-12 minutes until light golden brown.
Make vanilla frosting: Beat shortening or butter, confectioners sugar, vanilla bean seeds, pinch of salt, and non-dairy milk until smooth in stand mixer; transfer to piping bag with small star tip (32).
Make pumpkin frosting: Beat shortening or butter, confectioners sugar, pumpkin puree, pumpkin spice, vanilla, and salt until smooth; transfer to piping bag with large tip (1M).
Assemble macarons: Match shells by size, place one with feet side up, pipe a swirl of pumpkin frosting, then place a pie crust cutout in center.
Finish assembly: Pipe another swirl of pumpkin frosting over pie crust, sandwich with second macaron shell feet down.
Decorate: Pipe small dollop of vanilla frosting on top to mimic whipped cream, dust with pumpkin pie spice.
Serve and enjoy: Repeat assembly and decoration for all macarons and serve.

Notes

Ensure all tools and bowl are clean and free of grease to achieve proper meringue peaks.
Weigh ingredients precisely using a kitchen scale for best macaron results.
Let the macaron shells rest before baking to form a proper skin which helps develop feet and smooth surface.
Be cautious not to over mix the macaron batter to avoid flat shells.
Use a candy thermometer for accuracy in the sugar syrup stage of the meringue.
You can substitute vegan butter or regular butter depending on dietary preference.
Allow macarons to cool completely before assembling to prevent frosting melt.
Store finished macarons in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature before serving for best texture and flavor.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired with an American pumpkin pie twist