These Pumpkin Spice Macarons have a filling of pumpkin pie spice buttercream. They’re perfect for any fall celebration or holiday. 

It costs approximately $3.16 to make twenty-four macarons. The cost per serving is around $0.13/  

If you love macarons as much as I do, you need to try my Pink Macarons with White Chocolate Ganache and my Chocolate Peanut Butter Macarons

A bowl full of the finished Pumpkin Spice Macarons, one with a bite taken out of them.

Are you ready to satisfy all your pumpkin cravings? Pumpkin Spice Macarons delivers your favorite Fall flavors in bite-size form. The light and airy almond flour-based shells sandwich the creamy pumpkin pie filling. 

While it can be an intimidating process to make macarons, my step-by-step directions using simple ingredients will help you bake the perfect macaron. You will feel the pure joy of baking while making these Pumpkin Spice Macarons. 

These homemade French-inspired macarons will be your favorite treat to bake this Fall season.

Ingredients and Estsimated Cost

Per Serving Cost: $0.13

Recipe Cost: $3.16

  • 6 Tablespoons egg whites – $0.72
  • 6 Tablespoons granulated sugar – $0.18
  • 6 ⅓ Tablespoon powdered sugar – $0.19
  • 6 ⅓ Tablespoon almond flour – $0.76
  • 4 Tablespoons butter – $0.44
  • 1 cup powdered sugar – $0.38
  • ½ teaspoon pumpkin pie spice – $0.15
  • ½ teaspoon pure vanilla extract – $0.34

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How to make Pumpkin Spice Macarons

  1. First, place a heatproof bowl over a small pot of simmering water. 
  2. Next, add the egg whites and granulated sugar to the bowl. Whisk continuously until the sugar has dissolved. 
  3. Then place the egg whites in the bowl of a stand mixer and whisk until stiff peaks form. 
  4. Place a sieve over the mixing bowl and add the powdered sugar and almond flour. Sift half of the dry ingredients into the egg whites.
  5. Fold the dry ingredients into the egg whites by making a J shape with your spatula. Fold until no large lumps remain and then add the second half of the dry ingredients. 
  6. Continue folding for another one to two minutes until the meringue reaches the lava stage. 
  7. Transfer the meringue to a piping bag and pipe 1” circles and pipe them about 1.5” apart on parchment paper. Release the air bubbles and set them aside to try for thirty minutes. 
  8. After preheating the oven to 325 degrees F, bake the macarons for twelve to fourteen minutes and then allow them to cool fully for about forty-five minutes. 
  9. Next, make the filling by mixing the butter on low in a stand mixer. Slowly add in the powdered sugar followed by the pumpkin spice and vanilla. 
  10. Beat on high untilt he icing is smooth and fluffy and then transfer it to a piping bag. 
  11. Pipe a small dollop of filling onto the center of one of the macaron shells and place the other macaron shell on top. Repeat this step with the remaining macarons. 
  12. Place them in an airtight container in the fridge to set overnight.
  13. Finally, allow the macarons to come to room temperature before serving. 

***For complete recipe instructions, see the recipe card below.

A picture collage showing how to make this recipe.

Recipe Variations

  • The pumpkin pie spice helps make these pumpkin spice macarons! Feel free to substitute cinnamon if that’s what you have on hand. 
  • Adding ¼ teaspoon of cream of tartar to your egg whites and sugar can help stabilize the meringue and prevent cracking.

Storage Tips

SERVE: Allow the macarons to come to room temperature before serving.

STORE: Store in an airtight container in the fridge for up to three days.

FREEZE: Place the macarons in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature for 2 hours or overnight in the refrigerator.

Three Pumpkin Spice Macarons stacked on top of each other.

Recipe FAQs

What is the trick to making macarons?

My top tips for successfully making macarons are to ensure the egg whites do not have any traces of egg yolk or water in them to allow them to whip into a stiff meringue.

Next, constantly whisk your egg white and granulated sugar mixture. You want to dissolve the sugar but don’t want to cook the eggs. Also, it is important to whisk your meringue just until it reaches stiff peaks.

Undermixing your meringue is just as dangerous as overmixing it! Another tip is to sift the dry ingredients as it helps remove any large lumps, ensuring you end up with smooth macaron shells.

Finally, know how your oven bakes. If it bakes unevenly, you may need to flip your macaron trays halfway through baking to prevent uneven rising/browning.

Why are macarons so difficult to make?

Macarons can be a finicky cookie to make due to needing to have the measurements and process done correctly. One small step can alter the result. Practice makes perfect, though! So if your first batch does not turn out perfectly, please try again.

Why are macarons better the next day?

After baking and assembling the macarons, place them in the fridge to age overnight. While the macarons are in the refrigerator, the shells will soften and absorb the moisture of the filling. This creates the perfect texture we all love.

The Pumpkin Spice Macarons decorated with an edible black ink marker with a jar-o-lantern face for Halloween.

More Desserts

A close up picture of the finished Pumpkin Spice Macarons in a wood bowl.
5 from 5 votes

Pumpkin Spice Macarons

Recipe Cost $ $3.16
Serving Cost $ $0.13
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
24 people
These Pumpkin Spice Macarons have a filling of pumpkin pie spice buttercream. They’re perfect for any fall celebration or holiday.

Equipment

  • Heatproof bowl
  • Small pot
  • whisk
  • stand mixer
  • Sifter
  • spatula
  • Fine mesh sieve
  • piping bag
  • baking sheets

Ingredients
 
 

MACARON SHELLS:

PUMPKIN PIE SPICE FILLING:

Instructions

MAKE THE SHELLS

  • Place a heatproof bowl over a small pot of simmering water.
  • Add the egg whites and granulated sugar to the bowl and constantly whisk until the sugar has fully dissolved about 2 minutes.
  • Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
  • Whisk on medium speed until the egg whites form stiff peaks, about 4 minutes. Don’t rush this step. Just keep mixing at medium speed, and eventually, the peaks will form.
  • Once the egg whites have formed stiff peaks, place a fine mesh sieve over the mixing bowl and add the powdered sugar and almond flour.
  • Sift half of the dry ingredients into the egg whites.
  • Then, carefully fold the dry ingredients into the egg whites by making a J shape with your spatula. Gently fold (about 25 folds) the dry ingredients until no large lumps remain.
  • Then, add the second half of the dry ingredients.
  • Continue folding until the meringue reaches the lava stage, about 1-2 minutes of folding.
  • You’ll know the meringue is ready to pipe when you can draw a figure 8 without the stream breaking.
  • Transfer the meringue to a piping bag fitted with a small round tip.
  • Pipe 1” circles and pipe them at least 1.5” apart on parchment or Silpat lined baking sheets.
  • After you’ve piped a full tray, hold it 6” off the counter and drop it straight down to release any air bubbles. Repeat 4-5 times until it looks like any large air bubbles have popped.
  • Set the macarons aside to dry at room temperature for 30 minutes or until they develop a skin.
  • While the macarons rest, move the oven rack to the middle position and preheat your oven to 325 degrees F.
  • Bake the dried macarons, one tray at a time, in a fully preheated oven for 12-14 minutes or until they start to turn golden brown around the edges.
  • Remove the macarons from the oven and allow them to cool fully on the tray for about 45 minutes.

Bake the other tray.

  • Once the macarons have cooled, place them in similar-sized pairs and continue with the filling below.

MAKE THE FILLING:

  • Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
  • With the mixer on low, slowly add in the powdered sugar a little at a time.
  • Add the pumpkin spice and vanilla when the powdered sugar is incorporated.
  • Turn the mixer to medium-high speed and beat until the icing is smooth and fluffy.

TO FINISH:

  • Transfer the filling to a piping bag fitted with your choice of tip.
  • Pipe a small dollop of filling onto the center of one of the macaron shells and place the other macaron shell on top.
  • Repeat with the remaining macarons.
  • Transfer the macarons to an airtight container and place them in the fridge to age overnight.
  • Bring the macarons to room temperature before serving.
  • Store in an airtight container in the fridge for up to three days.

Notes

  • Egg whites are a vital component of macarons, and we want them to whip into a stiff meringue, so your egg whites mustn’t have any traces of egg yolk or water in them.
  • The pumpkin pie spice helps make these pumpkin spice macarons! Feel free to substitute cinnamon if that’s what you have on hand.
  • Make sure to whisk your egg white and granulated sugar mixture constantly. You want to dissolve the sugar, but you don’t want to cook the eggs.
  • Adding ¼ teaspoon of cream of tartar to your egg whites and sugar can help stabilize the meringue and prevent cracking.
  • It’s important to whisk your meringue just until it reaches stiff peaks, Undermixing your meringue is just as dangerous as overmixing it!
  • Sifting the dry ingredients helps remove any large lumps, so you end up with smooth macaron shells.
  • You’ll know the macarons have rested enough if you can gently tap it without the meringue sticking to your finger.
  • If your oven bakes unevenly, you may need to flip your macaron trays halfway through baking to prevent uneven rising/browning.

Nutrition

Serving: 1macaron | Calories: 91kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 7mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.2mg

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Recipe Rating




5 Comments

  1. tasty Pumpkin Spice Macarons – everyone love these in season desserts that i made for the bake sale at school

  2. These are so cute and look so delicious! Adding them to my fall baking list.

  3. kushigalu says:

    Perfect fall treat, and these macarons look gorgeous. Thanks for sharing.

  4. Erin | The Epicurean Traveler says:

    These pumpkin spice macarons are the cutest and most festive fall cookie I’ve seen this fall! The pumpkin spice flavor sounds delightful, too.

  5. What a fabulous Fall flavor for a macaron. Love the Halloween decoration on them too.