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    Home » Recipes » Desserts » Cookies » Pumpkin Macarons

    Pumpkin Macarons

    Published: September 23, 2019 · Modified: Nov 6, 2019 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These pumpkin macarons are filled with all of my favorite fall spices sprinkled with powdered espresso and filled with a creamy spiced buttercream made with pumpkin purée.

    Pumpkin macarons piled onto a cake plate with others surrounding it.
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    pumpkin spice macarons stacked on a pink cake stand

    I was nearly shocked by how well these pumpkin spice latte macarons turned out! Macarons can be tricky, it’s easy to end up with hollow, cracked or lopsided cookies.

    This time, I folded the mixture JUST RIGHT! I let them sit for almost an hour before baking and they were perfect. I’m also loving the spice combo I mixed up for these. I may even incorporate the combo into my next pumpkin pie.

    Are you a Macaron Novice? Check out my French Macaron how to post with full video tutorial! I included ALL the tips and tricks I learned the hard way.

    Pro Tips for Making Pumpkin Macarons

    • Fold the macaron batter until the consistency becomes marshmallowy. When it drizzles back into the bowl you should see a rope of it for a few seconds before it melts back into itself.
    • Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
    • Give the pan of pipes macaron shells a few good strong taps on the counter to dislodge any air bubbles.
    • Before you bake them, leave the piped macarons out to harden until they are dry to the touch.
    • Make sure your eggs are room temperature!
    • Macarons should be aged at lease a day in the refrigerator. This gives the filling some time to soften the inside of the cookie and create that perfect play of textures you’ll find in a macaron. 

    Sometimes I think it’s amazing that a few simple ingredients can come together to make something so magical.

    Frequently Asked Questions

    How long do macarons last?

    • Macarons are actually better a day or two after they’re made! The filling softens the cookies giving you a nice crisp on the outside but soft and chewy on the inside treat.
    • Macarons will keep up to a week if stored in an airtight container in the refrigerator. 

    Why are my macarons spreading out so much?

    If your macarons spread out considerably after piping then the meringue was not stiff enough. Your meringue should be very marshmallowy and nowhere near a soft peak.

    How long should I fold the batter for?

    Folding in the almond flour mixture to the meringue also known as macaronage is a finicky process which depends on the humidity and stiffness of your meringue. As your batter reaches the desired stage you’ll see it become shiny and slowly fall off the spatula in a ribbon that can form a figure “8” without breaking. When you press the batter big air bubbles will not be present.

    What’s the best surface you pipe macarons onto?

    Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

    How to make pumpkin macarons

    Two photos showing eggs being separated and ingredients being sifted.

    1. Separate the egg whites into a bowl. The best practice is to separate the eggs one at a time into a small bowl, which you then empty into a larger bowl. This way if there’s a broken yolk or bad egg the damage is contained. If you can, age the egg whites in the refrigerator for a few dats. Cover the bowl in plastic and polk wholes into it. This will help dehydrate the whites a bit.

    2. Sift the confectioners sugar, almond flour and spices.

    Two photos showing ingredients getting pulsed and meringue being whipped.

    3. Pulse the dry mixture in a food processor several times then sift and repeat. I like to do this three times to really eliminate the big almond pieces and get a fine uniform mixture. This helps you get smooth tops.

    4. Add the egg whites, cream of tartar, and salt to a CLEAN mixing bowl and beat with a whisk attachment. Once the mixture is frothy begin SLOWLY sprinkling in the sugar as the mixer runs. 

    Two photos showing stiff meringue and macaronage of ingredients.

    5. Beat on high until you get nice STIFF peaks and the texture is thicker and marshmallowy. I like to transfer the meringue to a mixing bowl and finish beating by hand. This lets me take the meringue to MAXIMUM stiffness without over-beating it.

    6. Now it’s time for the macaronage! Add a third of the confectioner’s sugar and almond mixture and fold in gently. Move the spatula in circular motions bringing material from underneath to the top. Add the remaining dry mixture and continue folding. You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.

    Two photos showing pumpkin macarons being piped and pumpkin buttercream being made.

    7. Transfer the macaron batter to a piping bag fitted with a medium round tip, I like a #12. Pipe the batter onto a parchment-lined baking sheet. You can use a silicon sheet or a macaron sheet with little wells but it’s actually best to use the paper. Tap the baking sheet on the floor or counter several times to help trapped air bubbles escape. Allow the macarons to dry on the counter for about 40-60 minutes. You should be able to touch them without marring the surface before they go into the oven. Bake for 20 minutes at 300F. You’ll know they’re done when if the shells don’t wobble when you move them. Allow to cool for about 10 minutes on the pan then transfer to a rack to cool completely.

    8. To make the pumpkin buttercream begin by creaming the pumpkin purée and butter.

    Two photos showing pumpkin buttercream getting made and piped onto macaron shells.

    9. Add the sugar and spices to the creamed butter mixture and beat until smooth. Scrape the bowl down and beat once more then transfer to a piping bag fitted with a small round tip. You can also just cut the tip off of your piping bag. 

    10. Pipe the pumpkin buttercream onto the bottom of a macaron shell then create the sandwich with a second shell and press gently together. For best results refrigerate the macarons in a sealed container for one-two days then enjoy.

    If you love this recipe try these out!

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • mini pumpkin cakes on a table with real pumpkins mixed in.

      Mini Pumpkin Cake

    • A serving platter with sliced chocolate chip pumpkin bread.

      Chocolate Chip Pumpkin Bread

    • A pumpkin pie next to lots of mini pumpkins and a bowl of whipped cream.

      Pumpkin Pie Recipe

    • A plate with a single pumpkin cinnamon roll with cream cheese frosting on top in front of a baking pan with the rest.

      Pumpkin Cinnamon Rolls

    If you’ve tried this pumpkin macaron recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    pumpkin macarons on a pink tray
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    5 from 64 votes

    Pumpkin Macarons

    Delicate pumpkin macarons featuring fall spices and a touch of coffee. They're filled with a delicious pumpkin spice buttercream.
    Course Dessert
    Cuisine French
    Prep Time 25 minutes
    Cook Time 20 minutes
    resting time 1 hour
    Total Time 1 hour 45 minutes
    Servings 36 macarons
    Calories 90kcal
    Author John Kanell

    Ingredients

    For the Cookie

    • 4 egg whites room temperature
    • 1 cup almond flour
    • 1/4 cup granulated sugar
    • 2 cups powdered sugar
    • 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp instant espresso
    • 1/4 tsp allspice

    For the Buttercream

    • 1/2 cup butter softened
    • 1/4 cup pureed pumpkin
    • 2 cups powdered sugar
    • 1 tsp vanilla
    • 1/2 tsp cinnamon
    • 1/2 tsp instant espresso
    • 1 pinch nutmeg
    • 1 pinch allsprice
    • 1 pinch ginger

    Instructions

    For the Cookie

    • Beat egg whites until foamy, then add white sugar and beat until stiff peaks form.
    • Sift almond flour and powdered sugar in large bowl.
    • Fold flour/sugar mixture into the egg white mixture. (about 50 folds! Your batter should be marshmallowy and flow slowly. You're trying to crush the air bubbles in so your cookies aren't holly when baked)
    • Transfer batter to a pastry bag.
    • Pipe out one inch rounds on a baking sheet lined with silpat or parchment paper. Lift the baking sheet about six inches off the counter, drop it, then repeat. This is done to remove unwanted air bubbles.
    • Allow to rest uncovered for about 40 minutes.
    • Bake at 300F for 20 minutes.

    For the Buttercream

    • Cream the butter and pumpkin puree.
    • Add in the sugar and spices.
    •  Mix well and scrape down side of bowl.
    • Add vanilla and mix well.

    For the Assembly

    • Pipe a dollop on the back of a cookie and sandwich together. 

    Video

    Notes

    • Fold the macaron batter until the consistency becomes marshmallowy. When it drizzles back into the bowl you should see a rope of it for a few seconds before it melts back into itself.
    • Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
    • Give the pan of pipes macaron shells a few good strong taps on the counter to dislodge any air bubbles.
    • Before you bake them, leave the piped macarons out to harden until they are dry to the touch.
    • Make sure your eggs are room temperature!
    • Macarons should be aged at lease a day in the refrigerator. This gives the filling some time to soften the inside of the cookie and create that perfect play of textures you'll find in a macaron. 

    Nutrition

    Serving: 1macaron | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4.5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 9mg | Sugar: 11g | Vitamin A: 600IU | Calcium: 20mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Avatar for VanessaVanessa says

      September 15, 2021 at 12:25 pm

      Thanks for sharing! Does it keep long?

      Reply
    2. Avatar for KajKaj says

      September 29, 2020 at 4:36 pm

      5 stars
      I’ve made these a handful of times for a variety of crowds and they’re always a big hit. My technique is far from perfect, but they still always turn out perfectly fine (if a little big and uneven). Highly recommend!

      Reply
    3. Avatar for LexieLexie says

      September 10, 2020 at 1:32 pm

      5 stars
      These turned out amazing! It was just the right amount of sweetness. Can you please post more Mac flavor varieties?! The pumpkin spice flavor was well infused throughout the whole cookie and I just trust your recipes!

      Reply
    4. Avatar for Autumn ReeceAutumn Reece says

      October 31, 2019 at 9:21 am

      How much cream of tartar?

      Reply
      • Avatar for jkanelljkanell says

        October 31, 2019 at 2:34 pm

        Pinch

        Reply
    5. Avatar for MeredithMeredith says

      October 19, 2019 at 5:36 am

      Hello! Do you have the weights for this recipe?. I was planning on making these today but I just realized the ingredient amounts aren’t in grams. For this type of recipe (and for most recipes) it would be nice to have both types of measurements. I’m sure it’s a lot more work but for the macaron recipes at least I would really appreciate it!

      I also have many cookie recipes of yours printed to try this weekend. The molasses ones I’m especially looking forward to. Thanks for the great content!

      Reply
      • Avatar for jkanelljkanell says

        October 23, 2019 at 3:40 am

        I need to do conversions for this recipe, you can refer to my macaron recipe for the weights though.

        Reply
    6. Avatar for SylviaSylvia says

      October 15, 2019 at 9:41 pm

      5 stars
      I made these, my first time trying to make macarons. The pumpkin recipe measurements didn’t use a scale. After watching Brian’s video on making the pink version where everything was weighed out with precision, I wasn’t sure about using cup measurements and 4 eggs , vs. gram weights. It was very confusing. I opted for gram weights and used the pink macaron measurements and added spices ( plus a little more since that recipe has more base ingredients.) Given it was my first try, it went ok. The foot could be a bit larger and I’m not sure how to adjust for that. My piping skills need more practice but overall not bad. They taste fantastic and I haven’t even made the butter cream and put them together yet. Thank you Brian for providing so much information and yummy recipes. I’ll be trying more from your website.

      Reply
      • Avatar for SylviaSylvia says

        October 15, 2019 at 9:53 pm

        5 stars
        OOPS.. WHERE DID I GET ‘BRIAN’ FROM ! SO SORRY JOHN!
        APOLOGOES !

        Reply
    7. Avatar for RitaRita says

      October 07, 2019 at 10:31 am

      5 stars
      I have been wanting to make macaroons for a long time, but have been apprehensive about undertaking such culinary feat. Your awesome recipes, how-to videos, and recommendations on how to avoid failures, have been given me to courage and confidence to finally make them! I absolutely love the flavor combination of these lovely Pumpkin Spice Thank you, John!

      Reply
    8. Avatar for StephanieStephanie says

      September 21, 2018 at 1:18 pm

      5 stars
      How long would you say these stay good for? I’d love to make these in advance for my little ones pumpkin themed bday. TIA!

      Reply
      • Avatar for John K.John K. says

        September 24, 2018 at 10:55 am

        Hey Stephanie,

        Macarons will keep up to a week if you keep them sealed tight and stored in the refrigerator! 🙂

        Best,

        John

        Reply
    9. Avatar for MatejaMateja says

      July 25, 2018 at 5:44 am

      Hi, how many Macarons you get from this recipe? Here it says 36, but in the recipe with painted macarons it says 12, using the same amount of ingredients.
      What else can be used instead of the tartar powder?

      Reply
    10. Avatar for LauraLaura says

      October 21, 2017 at 6:13 am

      5 stars
      Amazing! Pumpkin Buttercream to die for!

      Reply
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