Go Back
+ servings
Print
Eight pumpkin macarons stacked in two piles with one in front on a white cake stand.

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.

Course Dessert
Cuisine American
Keyword halloween party dessert, pumpkin dessert recipes, pumpkin macarons, thanksgiving dessert ideas
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours 30 minutes
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.