Skip to Content

Pumpkin Macarons

I wanted to make some fall-inspired macarons and these pumpkin macarons seemed perfect!!

They’re made with French macaron shells, pumpkin pie filling, and spiced buttercream! And let me tell you, they’re just as delicious as they sound.

image of pumpkin macarons on a baking tray

Making These Pumpkin Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and use the French method for this recipe.

But do keep in mind that we will be filling these with Swiss meringue! While it’s okay to use French meringue to make the shells because they are baked in the oven, we need to heat up the egg whites that will be used in the filling to make them safe to eat.

Equipment You’ll Need to Make These Pumpkin Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

How to Make These Pumpkin Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video of the process to help guide you through this recipe.

Or if you’d like to see a long-form video, check out this video about how I make my French macaron recipe.

Step 1: Make the French Meringue

The first step is to make the French meringue!

Whisk the room-temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks. This is called the soft peak stage.

Gradually add the granulated sugar and mix on a medium speed for 30 seconds. Then increase the mixing speed to a medium-high speed (KitchenAid 6 or 8).

Mix until stiff peaks form like in the photo below. Keep an eye on your mixer to avoid over-mixing the meringue.

image of meringue that's shiny and has reached stiff peak stage for making macarons

Step 2: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue.

image of dry ingredients being sifted into meringue to make macaron batter

Use a rubber spatula to break up any big clumps and press them through the sieve.

image of dry ingredients being pushed through a sieve to make macaron shells

Add in a generous squirt of orange gel food coloring at this point. Then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together.

image of dry ingredients being folded into meringue to make macaron batter

Don’t forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.

Fold until a thick ribbon of batter runs off the spatula when it is lifted.

image of orange macaron batter

You should be able to draw a couple of figure 8s with the batter running off your spatula in a continuous stream once it is the right consistency.

If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.

Step 3: Pipe the Macaron Shells

Fill a large piping bag with macaron batter and pipe 1 3/4-inch rounds onto 2 Silpat-lined baking sheets. Space them about 1 inch apart.

image of orange french macaron batter being piped onto a silpat mat to make pumpkin macarons

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or scribe.

Popping these little bubbles can help you avoid hollow or cracked shells.

Step 4: Rest the Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days this can take up to an hour where I live!

They should be mostly dry to the touch and look matte once they’re ready to be baked.

While the shells rest, preheat your oven.

Step 5: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly.

image of orange macaron shells baked on a silpat mat and cooling

Let the macarons cool fully on the pan, then gently remove them from the Silpat mat.

If they’re properly baked, they should peel off the mat cleanly and have a shiny bottom.

Step #6: Assembling These Pumpkin Macarons

Pair up the macaron shells, then pipe a thick ring of spiced buttercream or frosting of your choice around one macaron shell and fill the center with the pumpkin pie filling.

Gently press a second shell on top of the frosting to create a sandwich.

Place the finished macarons in the fridge in an airtight container to mature overnight then bring the macarons back to room temperature and enjoy!

image of a pumpkin macaron being filled with spiced buttercream and pumpkin pie filling

Pumpkin Macaron Troubleshooting

I’d love to think everyone’s first batch of pumpkin macarons will turn out perfectly, but my own experience has taught me that’s not how things usually go.

Macarons can be incredibly temperamental, and it might take a few tries to get them just right.

If you run into any issues, please check out my detailed French macaron troubleshooting guide.

image of orange macaron shells that have been baked to make pumpkin macarons

Choosing The Right Filling for Your Pumpkin Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives the macarons an incredible texture, but the filling is what determines its flavor. You can use just about any type of frosting or ganache to fill macarons.

I have a big sweet tooth, so I love using spiced American buttercream to fill these pumpkin macarons. I also fill the centers with a pumpkin pie filling to really pack them with pumpkin flavor.

If you don’t want your macarons to be super sweet, I recommend using a 1/4 batch of my hybrid buttercream or Swiss meringue frosting instead!

Recipe Yield

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or half this recipe if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they’re about the size of a standard macaron.

image of pumpkin macarons filled and resting on a tray before being eaten

Tips for Making the Best Pumpkin Macarons

  • Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn’t turn out, please check out my macaron troubleshooting guide.
image of a pumpkin macaron being filled with spiced buttercream and pumpkin pie filling

Making These Pumpkin Macarons in Advance & Storage Tips

These macarons need to mature overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

Filled macarons can be refrigerated for up to 5 days or frozen for up to a month in an airtight container.

Unfilled macaron shells can be frozen for up to 2 months in an airtight container.

The pumpkin pie filling and spice buttercream frosting can also be made ahead of time, or you can save any leftover filling! Store in an airtight container in the fridge for up to 2 weeks.

image of pumpkin macarons with a spiced buttercream and pumpkin pie filling

Let Me Know What You Think!

If you try this recipe for pumpkin macarons, I’d love to hear what you think of it! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 20 macarons

Pumpkin Macarons

image of pumpkin macarons on a baking tray

Learn how to make perfect pumpkin macarons! They taste just like Fall with a delicious, spiced frosting & pumpkin pie filling.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

Pumpkin Macarons

Spiced Buttercream Frosting

  • 113g unsalted butter, room temperature (1/2 cup)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 2g salt (1/4 tsp)
  • 3g ground cinnamon (1 tsp)
  • 1g ground nutmeg (1/4 tsp)
  • 1g ground cloves (1/4 tsp)
  • 250g powdered sugar (2 cups)
  • 15g heavy cream (1 Tbsp)

Pumpkin Pie Filling

  • 125g pumpkin pie filling (1/2 cup)
  • 50g brown sugar (1/4 cup)
  • 6g ground cinnamon (2 tsp)

Equipment

Instructions

Pumpkin Macarons

  1. Line two large baking sheets with parchment paper or silicon mats. Set aside.
  2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add 1/4 tsp cream of tartar and continue to mix until it reaches the soft peak stage and leaves visible tracks.
  3. Gradually mix 110g of granulated sugar into the egg whites over a few minutes while mixing on a medium-low speed. Increase the mixing speed to a medium-high speed (6 on a KitchenAid). Keep mixing until stiff, glossy peaks form.
  4. Sift 140g superfine almond flour and 125g powdered sugar into the meringue. Use a rubber spatula to break up any big clumps and press them through the sieve.
  5. Add in a generous squirt of orange gel food coloring to give the shells a vibrant orange color.
  6. Fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together. Don't forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.
  7. Fold the batter until a thick ribbon of batter runs off the spatula when it's lifted. You should be able to draw a couple figure 8's with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
  8. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets. Space them about 1 inch apart.
  9. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  10. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 320 F / 160 C.
  11. Bake one tray of macarons at a time on the middle rack of your oven for 18-21 minutes and rotate the pan halfway through to help the macarons bake evenly. Bake time can vary based on the size of your shells, so if you pipe them smaller than 1 3/4-inch, they may be done a few minutes earlier.
  12. Remove the macaron shells from the oven and let them cool fully on the pan (about 30 minutes), then gently peel them off the Silpat mat. If they're properly baked, they should peel off the mat cleanly and have a shiny bottom.

Spiced Buttercream Frosting

  1. Beat 113g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
  2. Mix in 4g vanilla extract, 2g salt, 3g cinnamon, 1g nutmeg, and 1g cloves on a low speed.
  3. Slowly mix in 250g of powdered sugar and 15g of heavy cream on a low speed.
  4. Continue to mix on low for a couple of minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Place in a piping bag with a small round tip, and set aside.

Pumpkin Pie Filling

  1. Mix 125g pre-made pumpkin pie filling, 50g of brown sugar, and 6g cinnamon together in a small bowl.
  2. Place in a small piping bag and set aside.

Assembling These Pumpkin Macarons

  1. Pair up the macaron shells, then pipe a thick ring of spiced buttercream or frosting of your choice around one macaron shell and fill the center with the pumpkin pie filling. Gently press a second shell on top of the frosting to create a sandwich.
  2. Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or half this recipe if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Pumpkin Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These Pumpkin Macarons in Advance & Storage Tips

These macarons need to mature overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.

Filled macarons can be refrigerated for up to 5 days or frozen for up to a month in an airtight container.

Unfilled macaron shells can be frozen for up to 2 months in an airtight container.

The pumpkin pie filling and spice buttercream frosting can also be made ahead of time, or you can save any leftover filling! Store in an airtight container in the fridge for up to 2 weeks.

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 191Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 63mgCarbohydrates 30gFiber 1gSugar 27gProtein 2g

Megan

Monday 14th of November 2022

These are SO delicious! I made them ahead of time and popped in the freezer so that I can save them for Thanksgiving. The spiced buttercream paired with the pumpkin pie filling is bursting with flavor, so yummy!

Chelsweets

Saturday 19th of November 2022

Hi Megan,

So happy to hear that!!! And omg yes, they'd be perfect for Thanksgiving! :) Thank you for sharing!!

Patty Bourgoin

Thursday 20th of October 2022

Hi Chelsea, You have pre-made pumpkin pie filling listed in the ingredients. I'm assuming it isn't just pumpkin puree. Can I use canned pumpkin/pumpkin puree instead? If not, do you have a recipe for pumpkin pie filling. I know how to make pumpkin pie filling for pies but that has eggs in it and I know it would be too runny and I wouldn't want raw eggs in this. So....I'm confused. Thank you! Patty

Chelsweets

Sunday 23rd of October 2022

Hi Patty,

Great question! Yes, I'm talking about canned pumpkin pie filling. You could use canned pumpkin puree if you can't find canned pie filling, but you'd want to add in some pumpkin spice and extra brown sugar to flavor it. I'd recommend adding a little then tasting it as you flavor it to make sure you get the spice / sweetness level suit your palette. Otherwise it'll taste pretty bland! Hope that helps, happy baking!

Pumpkin Recipe Round Up - 8 Cozy and Delicious Recipes

Monday 3rd of October 2022

[…] 6. Pumpkin Macarons […]

Pumpkin Cheesecake Cookies - The Perfect Fall Cookie Recipe

Tuesday 24th of May 2022

[…] Pumpkin Macarons Pumpkin Pie Cinnamon Rolls Mini Pumpkin Cheesecakes Chocolate Chip Pumpkin Cupcakes Yield: 12 […]

Mascarpone Pumpkin Pie: Creamy & Delicious Recipe

Friday 22nd of April 2022

[…] Pumpkin Macarons Chocolate Chip Pumpkin Cupcakes Fluffy Pumpkin Layer Cake Cute Pumpkin Cupcakes Yield: 8 […]

Skip to Recipe