Pumpkin Spice Macarons with Cream Filling

Pumpkin Spice Macarons with Cream Filling are an elegant autumn-inspired dessert featuring crisp, delicate almond shells infused with warm spices and filled with a smooth, spiced buttercream. These bite-sized French treats are perfect for seasonal gatherings or as a refined addition to your dessert table.

Why You’ll Love This Recipe

These macarons combine the sophistication of classic French pastry with the comforting flavors of fall. Their vibrant pumpkin color, aromatic spice blend, and creamy filling make them visually stunning and deliciously indulgent. Though they require a bit of patience, the result is well worth the effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the macaron shells:

• Almond flour
• Powdered sugar
• Egg whites, room temperature
• Granulated sugar
• Pumpkin spice (cinnamon, nutmeg, ginger, cloves)
• Orange food coloring (gel or powder, optional)
• Cream of tartar (optional, for stability)

For the filling:

• Unsalted butter, softened
• Powdered sugar
• Pumpkin purée (drained, if needed)
• Pumpkin pie spice or cinnamon
• Vanilla extract
• Pinch of salt

Directions

1. Sift almond flour and powdered sugar together to remove lumps and aerate.
2. In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and continue to beat to stiff, glossy peaks. Add food coloring and spices.
3. Gently fold the dry ingredients into the egg whites in batches using a spatula until the batter flows like lava.
4. Transfer the batter to a piping bag and pipe uniform circles onto a parchment-lined baking sheet.
5. Tap the tray on the counter to release air bubbles. Let shells sit for 30–60 minutes until a skin forms.
6. Bake at 300°F (150°C) for 15–17 minutes. Cool completely before removing from the tray.
7. For the filling, beat butter until creamy. Add powdered sugar, pumpkin purée, spice, vanilla, and salt. Beat until smooth.
8. Pipe the filling onto half the shells and sandwich with the remaining shells.
9. Chill in an airtight container in the refrigerator for at least 24 hours to allow flavors to mature.

Servings and timing

Servings: About 20 macarons
Prep time: 45 minutes
Rest time: 1 hour
Cook time: 15 minutes
Total time: 2 hours (plus chilling time for best results)

Variations

• Use a cream cheese frosting instead of buttercream for a tangier filling.
• Add a caramel or maple glaze drizzle for a sweet finishing touch.
• Skip the food coloring for a more rustic look.
• Fill with spiced ganache or flavored mascarpone cream.

Storage/reheating

Store macarons in an airtight container in the refrigerator for up to 5 days. For best texture, bring them to room temperature before serving. Macarons can also be frozen for up to 1 month and thawed overnight in the refrigerator. These are not suitable for reheating.

FAQs

Why do macarons need to rest before baking?

Resting helps the tops form a skin, which prevents cracking and allows the characteristic “feet” to develop.

How do I know when the batter is ready to pipe?

The batter should flow off the spatula in thick ribbons and settle smoothly when piped.

What causes macarons to crack?

Overmixing, undermixing, or not resting the batter can all lead to cracked shells.

Can I make these without food coloring?

Yes. Food coloring is purely cosmetic and can be omitted.

What’s the difference between pumpkin spice and pumpkin pie spice?

They are often interchangeable, but blends may vary slightly by brand.

Can I use canned pumpkin purée?

Yes, but make sure to blot out excess moisture with a paper towel to prevent a runny filling.

How long do they need to mature before serving?

Macarons are best after 24–48 hours in the refrigerator to allow the filling to soften the shells slightly.

Can I use a different filling?

Yes, try cream cheese frosting, chocolate ganache, or maple buttercream for variations.

Why are my macarons hollow?

This could be due to overmixing, underbaking, or an oven that’s too hot. Use an oven thermometer for accuracy.

Are macarons gluten-free?

Yes, as long as all ingredients used are certified gluten-free, especially the almond flour.

Conclusion

Pumpkin Spice Macarons with Cream Filling are a festive and flavorful take on a French classic. With their vibrant color, aromatic spices, and creamy center, these cookies elevate any autumn dessert spread. While they require some technique, the results are a deliciously rewarding treat.

Pumpkin Spice Macarons with Cream Filling

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Delicate pumpkin spice macarons with crisp shells and chewy centers, filled with a creamy spiced filling. These festive French cookies are perfect for autumn treats and holiday gatherings.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 30 minutes (including resting time)
• Yield: 20 macarons 1x
• Category: Dessert
• Method: Baked
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon pumpkin pie spice
• Orange gel food coloring (optional)
• For the cream filling:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

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Instructions

1. Line two baking sheets with parchment paper or silicone mats. Sift together almond flour, powdered sugar, and pumpkin pie spice. Set aside.
2. In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add food coloring if using.
3. Gently fold the dry mixture into the egg whites in batches using a spatula. Mix until the batter flows like lava and you can make ribbons that slowly dissolve back into the batter.
4. Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch rounds onto prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles.
5. Let the macarons sit at room temperature for 30–60 minutes, or until a skin forms and they are no longer sticky to the touch.
6. Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating trays halfway through. Let cool completely on the tray before removing.
7. For the filling, beat softened butter until smooth. Add powdered sugar, pumpkin pie spice, vanilla, and cream. Beat until fluffy and smooth.
8. Pair macarons by size, pipe cream filling onto one shell, and sandwich with the other. Refrigerate in an airtight container for 24 hours to mature for best texture.

Notes

• Use a kitchen scale for best results when measuring ingredients.
• Aging egg whites overnight improves stability, but is optional.
• Macarons can be stored in the fridge for up to 5 days or frozen for longer storage.

Nutrition

• Serving Size: 1 macaron
• Calories: 110
• Sugar: 14g
• Sodium: 10mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 15mg