Pumpkin Spice Macarons Recipe Perfect for Fall Baking

Posted on October 30, 2025

The crisp autumn air, the crunch of leaves beneath your feet, and the cozy aroma of pumpkin spice wafting through your kitchen—can anything be more perfect? These irresistible pumpkin spice macarons with creamy filling are the ultimate fall treat. Their delicate shells, spiced to perfection, paired with a luscious, creamy filling, create a dessert that feels both festive and indulgent. Trust me, once you taste them, you’ll want to make them every year.

I first made these pumpkin spice macarons during one of those chilly October weekends when the only thing that felt right was baking something warm and cozy. It was a labor of love, but the reward? Oh, so worth it. These macarons are soft, slightly crisp, and bursting with autumn flavor. They’re perfect for holiday gatherings, as a gift for a friend, or just a treat for yourself. Let’s dive into the magic of creating these little bites of heaven!

Why You’ll Love This Recipe

Perfect Fall Flavors: Pumpkin spice is the essence of autumn, and these macarons capture it beautifully.
Elegant Yet Fun: Macarons are stunning to look at and a joy to make, making them perfect for special occasions or Instagram-worthy treats.
Customizable Filling: The creamy filling can be adapted to include your favorite flavors—think maple, vanilla, or even a hint of bourbon!
Great for Gifting: Packaged in a cute box, these macarons make thoughtful, homemade gifts that never fail to impress.
Deliciously Balanced: The sweet and spiced shells paired with the smooth filling create a delightful flavor harmony.

What sets this recipe apart is the attention to detail. From the precise measurements to the technique of folding the batter just right, it’s manageable for beginners yet rewarding for seasoned bakers. And don’t worry—it’s not as intimidating as it sounds. Follow the tips below, and you’ll have perfect pumpkin spice macarons that are sure to wow your friends and family!

What Ingredients You Will Need

This recipe uses simple, high-quality ingredients to create macarons with a perfect balance of flavors and textures. Here’s what you’ll need:

For the Macaron Shells:

¾ cup (90g) almond flour (finely ground and sifted)
1 cup (120g) powdered sugar
2 large egg whites (room temperature)
¼ cup (50g) granulated sugar
1 tsp vanilla extract
½ tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Optional: orange gel food coloring

For the Creamy Filling:

½ cup (115g) unsalted butter, softened
1 cup (120g) powdered sugar
2 tbsp canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
½ tsp pumpkin spice blend

A quick tip: sift the almond flour and powdered sugar together to ensure smooth macaron shells. The pumpkin spice blend can be homemade or store-bought, but make sure it’s fresh for the best flavor!

Equipment Needed

Food Processor: Helps you combine and sift the almond flour and powdered sugar for smooth shells.
Electric Mixer: Essential for whipping egg whites into stiff peaks.
Piping Bag: For precise and uniform macaron shells.
Baking Sheets: Line with silicone mats or parchment paper to prevent sticking.
Fine Mesh Sieve: Ensures lump-free ingredients for the shells.
Spatula: Perfect for folding the batter gently.

If you don’t have a piping bag, a zip-top bag with the corner snipped off works well in a pinch. Also, if you’re new to macarons, invest in silicone baking mats—they’re reusable and help achieve that flawless macaron shape.

Preparation Method

Prepare the Dry Ingredients: In a food processor, combine the almond flour and powdered sugar. Pulse a few times until well combined. Sift the mixture through a fine mesh sieve into a bowl, discarding any large bits.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed using an electric mixer until foamy. Gradually add the granulated sugar, a tablespoon at a time, and increase the speed to high. Beat until stiff peaks form. Add the vanilla extract and food coloring, and mix until just combined.
Combine Dry and Wet Ingredients: Gently fold the almond flour mixture into the whipped egg whites using a spatula. Be careful not to overmix—aim for a lava-like consistency that flows slowly off the spatula.
Pipe the Macaron Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (around 1.5 inches in diameter) onto the prepared baking sheets. Tap the baking sheets on the counter to release air bubbles.
Rest the Shells: Let the piped shells sit at room temperature for 30-60 minutes until they form a skin. They should feel dry to the touch.
Bake: Preheat the oven to 300°F (150°C). Bake the shells for 15-17 minutes, rotating the baking sheets halfway through. They should have risen slightly and developed their signature “feet.” Let them cool completely before removing from the mat.
Prepare the Filling: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, then mix in the pumpkin puree, vanilla extract, and pumpkin spice blend until smooth.
Assemble the Macarons: Match the macaron shells into pairs of similar sizes. Pipe the filling onto one shell and gently sandwich with another. Be careful not to press too hard!

And there you have it! Gorgeous pumpkin spice macarons with a creamy filling that tastes like autumn in every bite.

Cooking Tips & Techniques

Making macarons can be tricky, but these tips will help you nail it:

Room Temperature Ingredients: Always use room temperature egg whites and softened butter for optimal results.
Sift Your Dry Ingredients: Sifting ensures smooth shells and prevents lumps in the batter.
Don’t Overmix: Overmixing can lead to flat, cracked macarons. Fold gently until the batter flows like lava.
Rest the Macarons: Don’t skip resting the shells—it’s crucial for forming the skin and achieving “feet.”
Watch the Oven: Oven temperatures can vary, so keep an eye on your macarons. They should be slightly firm and not browned.

Even if your first batch isn’t perfect, don’t get discouraged! Macarons are all about practice, and trust me, the end result is worth it.

Variations & Adaptations

Here are some fun ways to adapt this recipe:

Flavor Twist: Swap the pumpkin spice blend for chai spice for a warm, tea-inspired flavor.
Dietary Option: Use dairy-free butter and almond milk in the filling for a vegan version.
Seasonal Touch: Add a hint of cranberry or apple spice to the filling for a unique fall twist.

Personally, I love adding a tiny pinch of sea salt to the filling for a sweet-salty balance. Play around and make these macarons your own!

Serving & Storage Suggestions

Serve these pumpkin spice macarons at room temperature for the best flavor and texture. Pair them with a warm cup of spiced tea, hot cocoa, or even a pumpkin latte for a cozy fall vibe.

To store, place the macarons in an airtight container. They’ll keep well in the refrigerator for up to 5 days. For longer storage, freeze them for up to a month—just let them thaw at room temperature before serving.

Pro tip: The flavor of macarons deepens over time, so they’re even better the next day!

Nutritional Information & Benefits

Each macaron is approximately 80 calories, making them a lighter dessert option. They’re gluten-free thanks to the almond flour, and the pumpkin spice blend adds antioxidants and anti-inflammatory benefits from spices like cinnamon and ginger.

If you’re watching your sugar intake, try reducing the powdered sugar slightly or opt for a natural sweetener in the filling.

Conclusion

These pumpkin spice macarons are everything you could want in a fall dessert—delicate, flavorful, and just a touch fancy. Whether you’re baking them for a special occasion or simply to treat yourself, they’re sure to bring a smile to your face.

Give this recipe a try, and don’t forget to add your own twist! Let me know in the comments how yours turned out, or share your variations. Happy baking!

FAQs

Can I make macarons without a food processor?

Yes! You can sift the almond flour and powdered sugar multiple times to achieve a smooth texture.

Why do my macarons crack in the oven?

Cracks usually occur when the shells don’t rest long enough or if there are air bubbles in the batter. Be sure to tap the baking sheets and let them dry before baking.

Can I freeze macarons?

Absolutely! Store them in an airtight container and freeze for up to a month. Thaw at room temperature before serving.

What’s the best way to color macarons?

Use gel food coloring for vibrant shades without altering the batter’s consistency.

How do I know when macarons are done baking?

Gently touch the top of a macaron—if it’s firm and doesn’t wiggle on its “feet,” it’s done!