Pumpkin Spice Macarons
Spice up your next batch of macarons for Halloween! These pumpkin spice macarons are delicate and crisp with a perfectly spiced pumpkin filling nestled in the center. The jack-o-lantern faces add a spooky charm to this dessert!
These might be the cutest macarons I’ve ever made! I mean seriously, those jack-o-lantern faces are the best thing to happen to pumpkin macarons. This is the perfect recipe if you like to show off your creative skills when you bake. A batch of these cookie sandwiches also make a great gift for friends who appreciate a festive and fun sweet treat! They’ll probably love these Halloween cupcakes decorated like spider webs too.
Why You’ll Love This Recipe
- Reliable recipe: I used my go-to macaron recipe, which was tested multiple times to achieve the perfect textureโcrisp on the outside and chewy on the inside.
- Festive design: To add a spooky touch for Halloween, paint the macaron shells to look like jack-o-lanterns!
- Seasonal flavor: A hint of pumpkin pie spice in the cookies is strengthened by the pumpkin filling, which is made with real pumpkin purรฉe, cinnamon, ginger, nutmeg, and a touch of clove for depth.
Ingredient Notes
- Almond flour: I get the best results with Bob’s Red Mill superfine almond flour. Be sure to sift it at least three times before weighing and using in the recipe.
- Caster sugar: Also known as baker’s sugar, this superfine sugar is best for macarons and helps creates a smooth batter.
- Cream of tartar: This essential ingredient stabilizes the egg whites so it can get whipped into stiff peaks.
- Pumpkin purรฉe: You only need 3 tablespoons of 100% pure pumpkin purรฉe (not pumpkin pie filling). I prefer Libby’s.
- Pumpkin pie spice: You can either use store-bought or homemade pumpkin pie spice.
- Confectioners’ sugar: Also known as powdered sugar, this sweetener is used to make the buttercream filling.
- Food dye: Use gel food coloring to dye the cookies and paint the jack-o-lantern faces. Liquid food dye can disrupt the consistency of the batter and change the texture of the cookies.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Make a different filling. Try cinnamon cream cheese frosting instead of buttercream. You could also make my salted caramel frosting.
Skip painting the faces. These macarons are just as tasty without the jack-o-lantern decoration. A light sprinkle of pumpkin pie spice makes just as good a garnish!
How to Make Pumpkin Spice Macarons
- Sift the dry ingredientsโalmond flour and confectioners’ sugar. Repeat twice and discard any large lumps. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the egg whites until frothy, then add pumpkin pie spices, cream of tartar and salt.
- Turn mixer on and very slowly sprinkle the sugar into the bowl. Increase speed to medium high and beat until stiff peaks form, about 5 minutes. During the last minute, add the orange gel food dye.
- Remove the bowl from the mixer and add half the dry ingredients. Gently fold in using a rubber spatula. Once it’s mostly incorporated, add the remaining dry ingredients.
- Continue folding in the dry ingredients until the mixture has a lava-like consistency. When the spatula is lifted from the bowl, the batter should allow it to drip down into the bowl without breaking.
- Transfer batter to a piping bag with a large round tip. Pipe equal-sized circles on a silpat mat. Lift the baking sheet and tap it on the counter a few times to remove any air bubbles. Let the cookies “dry out” for 45 minutes. Bake at 300 F for 12 to 14 minutes. Cool completely.
- If painting the macaron shells, dip a fine tip paint brush in vanilla extract, then swirl in the black food dye to thin it out. Paint the cookies and let them dry completely. To make the filling, beat butter and pumpkin purรฉe until smooth and creamy. Add confectioners’ sugar and pumpkin pie spice, then mix until combined. Add milk as needed for a thinner consistency.
- Transfer frosting to a piping bag with desired tip. Pipe frosting to the bottom of one macaron shell and top it with another. Serve.
Expert Tips
Weigh your ingredients with a kitchen scale. Macarons require precise measurements and the best way to do this is by weighing them. This is the kitchen scale I own and it’s very reliable.
Prepare the egg whites the day before. Separate the egg whites and yolks (make sure there is no trace of yolks in the egg whites). Cover the bowl of egg whites with plastic wrap and use a fork to poke a few holes in the top. Let the bowl sit at room temperature for 8 hours.
Do not over-mix when adding the dry ingredients to the wet ingredients. Stirring too aggressively will will deflate the egg whites. Instead, fold the dry ingredients in by going around the sides of the bowl, then cutting through the center of the batter. The batter is ready when it has a lava-like consistency.
Let the piped batter dry before baking. This step is crucial to achieving a smooth shell and the signature “feet” on the bottom of the macaron shells. The batter should have a dry skin when gently touched.
Make Ahead and Storage Tips
Make ahead the macaron shells and assemble before serving. Store in an airtight container in the refrigerator for up to 1 week then assemble.
Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months. Wrap 4 to 5 cookie sandwiches in plastic wrap and store in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
What is the secret to good macarons?
Master the technique of incorporating the wet and dry ingredients to achieve the right batter consistency. It’s also important to let the piped batter dry before baking the cookies. This will help achieve a smooth shell and signature “feet.”
Why do my macaron feet have cracks?
Most likely the meringue wasn’t mixed long enough to form stiff peaks or the wet and dry ingredients were overmixed. It’s also possible the piped batter wasn’t dry enough before baking.
No, but it will require patience to use the hand mixer method. Mixing times may vary so it’s important to pay attention to the consistency. The meringue should have stiff peaks and the batter should be like lava.
I do not recommend egg whites from a carton. It’s best to use fresh egg whites and separate them from the yolk yourself. Pro tip: It’s easier to separate the whites from the yolk when the eggs are still cold.
Related Recipes
Check out these other festive treats for fall.
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Get the Recipe: Pumpkin Spice Macarons
Ingredients
Macarons
- 100 g about 3 large eggs egg whites, room temperature
- 140 g about 1 1/3 cups fine almond flour, (weight after sifting)
- 120 g about 1 cup confectioners' sugar, (weight after sifting)
- 100 g about 1/2 cup bakers sugar , (aka caster sugar)
- ยผ teaspoon cream of tartar
- ยฝ teaspoon pumpkin pie spice
- ยผ teaspoon salt
- 2 drops orange gel food coloring
Decoration
- Black food gel coloring
- 2 teaspoons vanilla extract
Filling
- ยฝ cup (113 g) unsalted butter, room temperature
- 3 Tablespoons pumpkin purรฉe, room temperature
- 1 ยฝ cups (180 g) confectionersโ sugar, sifted
- 1 teaspoon pumpkin pie spice
- ยฝ teaspoon pure vanilla extract
- Pinch Kosher salt
Instructions
Cookies
- Place egg whites in a small bowl (make sure there is no trace of egg yolk). Cover with plastic wrap and poke a few large holes in it. Leave out at room temperature for 8 hours or in the refrigerator overnight. Bring to room temperature before using.
- Place confectioners’ sugar and fine almond flour into a fine mesh sieve over a bowl. Sift and let the bowl catch the sifted ingredients. Discard any large clumps in the sieve. Repeat twice and set aside dry ingredients.
- Put egg whites in a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk eggs on medium-low speed for a minute or two until frothy then add the cream of tartar, pumpkin pie spice and salt. With the mixer running, very slowly add the bakers sugar (either 2 teaspoons at a time or in a very slowly sprinkle into the bowl). Increase speed to medium-high and beat until stiff peaks form, about 5 minutes on KitchenAid Stand Mixer speed 6. During the last minute, add the 2 drops of orange gel food coloring. Pro tip: The mixture will ball up in the whisk and the mixture will stay in the bowl if turned upside down.
- Add half of the dry ingredients to the mixing bowl. Use a silicone spatula to gently fold the dry ingredients into the wet ingredients. Once mostly incorporated, add the remaining dry ingredients. Continue folding by going around the sides of the bowl with the spatula, then cutting through the center. The batter is done when it has a lava-like consistency. Do not over-mix. Pro tip: Try lifting the spatula out of the bowl and forming figure 8 with the batter without it breaking.
- Transfer batter to a piping bag fitted with a round tip (about 1/2-inch in diameter). Pipe batter onto a silpat mat with macaron outlines or onto parchment paper. Pipe circles 1-inch wide and spaced 2 inches apart. Lift the baking sheet about 6 inches off the counter and drop it down. Repeat twice more, then rotate the pan 180ยฐ and bang the pans three more times (this releases air bubbles from the macarons). I also like to use a toothpick to pop any air bubbles I see at the top of the cookies.
- Let the macarons sit at room temperature for 40 to 45 minutes and up to an hour. The macarons are ready to bake when dry to the touch (you should be able to “pet” them without leaving a mark).
- Ten minutes before macarons are done drying, preheat the oven to 300ยฐ F. Bake macarons for 12 to 14 minutes, rotating the pan halfway through. Cool completely.
Decoration
- Match up the cooled macarons according to size and determine which cookie youโd like to be the โtopโ with the jack-o-lantern face.
- Place a small amount of black gel food coloring on a plate. In a small dish or bowl, add 2 teaspoons vanilla extract. Use a small tip brush and dip it into the vanilla extract, then gently swirl with the black food coloring to thin it out slightly.
- Paint jack-o-lantern faces on the tops of the macarons shells and let them dry completely. Before adding the filling.
Filling
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and pumpkin purรฉe until creamy, about 2 minutes. With the mixer on low speed, gradually add in the confectioners’ sugar and pumpkin pie spice until completely incorporated.
- With the mixer on medium speed, add the vanilla and a pinch of salt. Mix until combined. If necessary, add milk for a thinner consistency.
Assembly
- Transfer frosting to a bag with the desired tip. Pipe buttercream on the bottom of one macaron shell. Top with the matching shell. Repeat with remaining cookies.