Pumpkin Macarons

Get ready to embrace the essence of autumn with these delectable Pumpkin Macarons, where we infuse vibrant pumpkin spice and rich chocolate into delicate almond shells. Elevate your fall baking with these irresistible and festive treats.

Updated November 2023

Delightful Pumpkin Macarons: A Taste of Autumn in Every Bite

Feel that crisp autumn air? It’s the perfect time to whip up a batch of homemade Pumpkin Macarons. These little delights are a delightful treat for Halloween, Thanksgiving, or any cozy day this fall.

These macarons are like a warm hug of pumpkin spice, and their rich, aromatic flavors will transport you to a cozy autumn day. Whether you’re baking for yourself or sharing with loved ones, these macarons are sure to impress. With their vibrant orange shells and dainty green stems, they’re ideal for seasonal gatherings, holiday parties, or even as heartfelt homemade gifts.

But here’s the best part: making these macarons from scratch is incredibly satisfying. You can get creative with different colors for the shells and experiment with various fillings. We’ve even included options to make them dairy-free and refined sugar-free, so everyone can enjoy these treats.

Ingredients You’ll Need

For the Pumpkin Macarons

Here’s a list of the key ingredients used in our pumpkin spice macarons recipe, and why each one is essential:

• Superfine Blanched Almond Flour: The base of our macaron shells, almond flour provides a lovely, nutty flavor and a delicate texture.
• Powdered Sugar or Sweetener: Sweetens the macaron shells and balances the flavors. You can use your choice of sweetener, such as Lakanto or Swerve for a lower sugar option.
• Pumpkin Pie/Pumpkin Spice Seasoning: Infuses the macarons with warm, aromatic, and comforting autumn spices. You can use our Homemade Pumpkin Pie Spice or pick one up from the grocery store.
• Egg Whites: Create a stable meringue that gives macarons their signature texture and structure. Make sure they’re at room temperature for the best results.
• Superfine or Granulated Sugar: Sweetens the meringue, contributing to the macarons’ texture and stability. Granulated sweeteners like Lakanto or Swerve can be used as lower-sugar alternatives.
• Pure Vanilla Extract: Adds a subtle vanilla aroma to the macaron shells.
• Salt: Enhances the overall flavor and helps to balance the sweetness.
• Natural/Plant-Based Food Coloring: For the beautiful orange and green hues of the pumpkin macarons. Choose dye-free options like Supernatural Kitchen or Color Kitchen Foods for a more natural approach.

Pumpkin Spice Ganache:

• Dairy-free or regular chocolate chips
• Pumpkin pie spice
• Heavy whipping cream, dairy-free creamer, or coconut cream

Pumpkin Buttercream Frosting:

• Vegan or unsalted butter
• Powdered sugar or sweetener of your choice
• Pumpkin puree (not pumpkin pie filling)
• Pumpkin pie spice
• Salt
• Heavy cream, dairy-free creamer, or coconut cream

Instructions: How to make Pumpkin Macarons

Making the Macarons

Step 1: Preparing the Egg Whites: Separate the egg whites up to 5 days before baking and refrigerate them. Bring them to room temperature on the day you plan to make the macarons.

Step 2: Sifting Dry Ingredients: Sift almond flour, powdered sugar, salt, and pumpkin spice to ensure a smooth and lump-free batter.

Step 3: Whipping the Meringue: Whisk the egg whites with sugar to create a firm meringue with stiff glossy peaks. Beat in the vanilla extract.

Step 4: Coloring the Batter: For the green tip on the pumpkin, set aside a portion of the batter and color it green. For the orange macaron shell batter, add orange food coloring to the rest of the batter.

Step 5: Preparing the Macaron Batter: Gently fold the remaining almond flour mixture into the orange batter. Achieve the right batter consistency.

Step 6: Piping Macaron Shells: Pipe rounds onto prepared baking sheets, adding green stems if desired. Tap the baking sheets on the counter to remove air bubbles. Allow macarons to sit until they are no longer sticky to the touch before baking.

Step 9: Baking and Cooling: Preheat the oven to 300°F. Bake the macarons for 12-14 minutes. Let them cool on parchment paper.

Making the Pumpkin Spice Ganache

Step 1: Preparing the Ganache: Place chopped chocolate and pumpkin pie spice into a heat-proof bowl.

Step 2: Mixing with Cream: Bring cream to a boil and pour it over the chocolate and pumpkin spice mix. Let it sit for a minute.

Step 3: Combining and Cooling: Stir until the mixture is well combined. Allow it to cool and thicken before filling macarons.

Pumpkin Buttercream Frosting:

Step 1: Creaming the Butter: Cream butter with powdered sugar, pumpkin puree, pumpkin pie spice, and salt.

Step 2: Achieving Desired Consistency: Add heavy cream as needed until the desired consistency is reached.

To Assemble:

Assemble: Match same-sized macaron shells. Spoon or pipe a small teaspoon of ganache onto each of the upside-down cookies. Spoon or pipe a half teaspoon of buttercream frosting over ganache. Sandwich the filling with another macaron shell. Repeat for all other macarons.

Tips for Success

Making perfect macarons can be a bit challenging, but these tips will help you achieve that desirable result:

1. Aging Egg Whites: Separate the egg whites up to 5 days before baking and refrigerate them. Bring them to room temperature on the day you plan to make the macarons.
2. Sifting Ingredients: Sift almond flour, powdered sugar, salt, and pumpkin spice to ensure a smooth and lump-free batter.
3. Meringue Mastery: Whisk egg whites to create a firm meringue with stiff glossy peaks. Slowly add sugar to maintain the meringue’s stability.
4. Batter Consistency: Achieve the right batter consistency by gently folding the ingredients until the batter flows like lava and has a smooth, shiny surface.
5. Piping Technique: Use a plain round tip to pipe rounds onto your baking sheets. For pumpkin shapes, pipe wide ovals and add green stems.
6. Removing Air Bubbles: Tap the baking sheets on the counter to eliminate air bubbles from your macarons.
7. Drying Time: Allow your macarons to sit until they are no longer sticky to the touch before baking.

Variations and Substitutions

Get creative with your pumpkin macarons by experimenting with different fillings and flavor combinations.

• Filling: You can use white chocolate ganache, cream cheese frosting, or any other filling of your choice.
• Nut-free: For a nut-free version, you can explore alternatives like sunflower seed flour.

Serving Suggestions

Pumpkin macarons make a delightful treat on their own or as part of a dessert spread.

They pair wonderfully with a cup of hot tea, Matcha Latte, Pumpkin Cream Cold Brew Coffee, or Pumpkin Spice Latte.

Consider serving them at your next fall gathering or giving them as homemade gifts.

Storage and Freezer Instructions

Refrigerator: Store your pumpkin macarons in an airtight container in the refrigerator. They will stay fresh for up to one week.

Freezer: For longer storage, freeze the macarons in an airtight container for up to three months. Make sure to thaw them in the refrigerator before serving.

Frequently Asked Questions (FAQ):

Q1: Can I use regular food coloring instead of natural or plant-based options for the macaron shells? A1: Yes, you can use regular food coloring if preferred. However, we recommend natural or plant-based options for a more wholesome approach.

Q2: Can I make these macarons nut-free? A3: Yes, you can explore alternatives like sunflower seed flour in place of almond flour for a nut-free version of these macarons.

Q3: What are some creative filling ideas for these macarons? A4: You can experiment with different fillings such as white chocolate ganache, cream cheese frosting, or any other filling of your choice to create unique flavor combinations.

Q4: Can I use this recipe for special occasions or as homemade gifts? A5: Absolutely! These Pumpkin Macarons are perfect for special occasions, holiday parties, and make wonderful homemade gifts due to their charming appearance and delicious flavor.

More homemade macaron recipes you will love:

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5 from 4 votes

Print

Pumpkin Macarons

Prep Time

1 hr

Cook Time

30 mins

Resting Time

1 hr

Total Time

2 hrs 30 mins

 

Get ready to embrace the essence of autumn with these delectable Pumpkin Macarons, where we infuse vibrant pumpkin spice and rich chocolate into delicate almond shells. Elevate your fall baking with these irresistible and festive treats.

Course: Dessert

Cuisine: American

Keyword: halloween party dessert, pumpkin dessert recipes, pumpkin macarons, thanksgiving dessert ideas

Servings: 45 filled macaroons

Calories: 82 kcal

Author: Kelly

Ingredients

• 149 g superfine blanched almond flour (1 cup + 2 tablespoons)
• 210 g powdered sugar or powdered sweetener of your choice (2 cups + 2 teaspoons) , you can use a powdered sweetener such as Lakanto or Swerve for a lower sugar option.
• 2-1/2 teaspoon pumpkin pie spice
• 136 g aged for 2-3 days (approx. 4 egg whites) , room temperature (MUST BE ROOM TEMPERATURE)
• 81 g superfine or granulated organic sugar or granulated sweetener of your choice (1/4 cup + 2 Tablespoons) , you can use a granulated sweetener such as Lakanto or Swerve for a lower sugar option.
• 1/2 teaspoon pure vanilla extract
• pinch salt
• 2 drops dye-free natural / plant-based orange food or food coloring of choice , such as Supernatural Kitchen or Color Kitchen Foods.
• 1 drop dye-free natural / plant-based green or food coloring of choice , such as Supernatural Kitchen or Color Kitchen Foods.

For the Pumpkin Spice Ganache:

• 1/3 cup dairy-free or regular chocolate chips or finely chopped chocolate
• 1 teaspoon pumpkin pie spice
• 1/4 cup heavy whipping cream OR dairy-free creamer OR coconut cream

For the Pumpkin Buttercream Frosting:

• 1/2 cup vegan or unsalted butter, softened to room temperature
• 1-1/2-2 cups powdered sugar or powdered sweetener of choice , you can use a powdered sweetener such as Lakanto or Swerve for a lower sugar option.
• 1 tablespoon pumpkin puree , not pumpkin pie filling, room temperature
• 1 tablespoon pumpkin pie spice
• 1/8 teaspoon salt , or to taste
• 1 tablespoon heavy cream OR dairy-free creamer OR coconut cream

Instructions

For the Macarons:

1. Up to 5 days before making macarons, separate the egg whites, cover and store in the refrigerator. The morning of making macarons, set them out on the counter to come to room temperature.
2. Line two large baking sheets with parchment paper or a silicone mat - if using a template, slide underneath parchment paper before piping. Set aside.
3. Sift almond flour into a large bowl. Sift the powdered sugar, salt and pumpkin spice into the same bowl. Set aside.

4. With a stand mixer or hand mixer using the whisk attachment - whisk egg whites at medium speed until the egg whites begin to foam. Slowly sprinkle in superfine sugar. Slowly increase speed to medium-high and beat until a firm meringue forms with stiff glossy peaks. Beat in the vanilla extract.

5. For the green tip on the pumpkin: (Skip this step if you don't need the green stems.)

6. Scoop out 1/2 cup of batter into a small mixing bowl. Pour 1 drop of green food coloring or until you reach the color you are trying to achieve. Using a rubber spatula, gently fold in 2 tablespoons of the almond flour mixture into the egg whites until just combined and no more almond flour residue is present. Transfer green batter to a ziplock bag and cut a tiny hole in the corner for piping. Set aside.

For the Orange Macaron Shell Batter:

1. Add 2 drops of orange food coloring or until you reach the color you are trying to achieve into the rest of the batter in the stand mixer.
2. Using a rubber spatula, gently fold the remaining almond flour mixture into the egg whites. Only fold the batter in one direction by sliding the spatula into the center of the batter, then lifting it up and letting the batter fall back onto itself. It generally takes about 40 to 45 strokes to work the batter, but this number isn’t as important as how the batter looks. The batter is ready to pipe when it has a smooth, shiny surface and flows like lava in one large ribbon off the spatula.
3. An easy way to tell if the batter is done, use a rubber spatula to lift and drop the batter onto itself - if the ribbon gradually disappears into the batter within 30 seconds, it is ready. If not, keep folding a bit longer.
4. Transfer mixture to a pastry bag with a plain round tip. (I used the No. 12 Wilton tip).
5. Pipe rounds onto prepared baking sheets following the templates if using them, leaving space between the macarons to allow the batter to spread. If you want to pipe macarons into a pumpkin shape, pipe wide ovals.
6. Pipe green stem onto the orange macaron shells.
7. Once all macarons have been piped, pick up the baking sheet with both hands and tap it firmly on counter several times. This will remove any air bubbles.
8. Let macarons sit out on the counter for about an hour, depending on humidity levels. The macarons are ready to bake when tops are no longer sticky to touch. Gently slide or remove paper templates from underneath before baking.
9. While you are waiting, preheat oven to 300 degrees Fahrenheit. When macarons are dry to the touch, lower the oven temperature to 295 F and bake *both trays at the same time (*if your oven has room, otherwise bake one at a time) for 12 to 14 minutes, rotating trays once. Let macarons cool completely on parchment paper before removing.
10. *Meanwhile make the Pumpkin Spice Ganache and Buttercream Frosting

For the Pumpkin Spice Ganache:

1. Place chopped chocolate and pumpkin pie spice into a heat-proof bowl.
2. Bring cream to a boil in a saucepan and pour over the chocolate and pumpkin spice mix. Let it sit for a minute.
3. Stir until you have the mixture is well combined. Allow to cool and thicken before filling macarons.

For the Pumpkin Buttercream Frosting:

1. In the bowl of an electric stand mixer or with your hand mixer, cream butter on medium-high speed for about 3 to 4 minutes. Add powdered sugar, pumpkin puree, pumpkin pie spice, and salt. Mix until combined, scraping down the sides as needed. Add heavy cream as needed until desired consistency reached.
2. Increase speed to medium, and beat until smooth and well combined for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.

To Assemble:

1. Match same-sized macaron shells. Spoon or pipe a small teaspoon of ganache onto each of the upside-down cookies. Spoon or pipe a half teaspoon of buttercream frosting over ganache.
2. Sandwich the filling with another macaron shell. Repeat for all other macarons.

Recipe Notes

Refrigerator: Store your pumpkin macarons in an airtight container in the refrigerator. They will stay fresh for up to one week.

Freezer: For longer storage, freeze the macarons in an airtight container for up to three months. Make sure to thaw them in the refrigerator before serving.

Nutrition Facts

Pumpkin Macarons

Amount Per Serving (1 macaron)

Calories 82 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 9g3%

Sugar 8g9%

Protein 1g2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.