A decidedly exciting flavor to indulge in, these Pumpkin Spice Macarons are surprisingly flavorful and sure to be your next favorite cookie.
These bright orangey-colored French macarons are smooth and bring to mind a sweet, soft flavor like sunsets…or is it like it just the Fall season? Who knows.
The smell and taste is generously well balanced. Both the cookies and the fillings taste like the best pumpkin pie spice combined with cinnamon and sweetness. A truly decadent delight.
Really! That delicious!
So you think, because these are Pumpkin Spice Macarons, they’re only great for fall? I get it, I’m sure you’ll say yes…but you’ll have to trust me that they’re great any season, any time. Why wouldn’t they be?
Are you ready to make a Pumpkin Spice Macarons recipe?
I’ll break down for you the do’s and don’t to make the best french macarons. So don’t worry. Just check out these tips.
First, the No-Fail Macaron Tips:
- Always weigh all your ingredients. Because Macarons tend to be kind of a finicky recipe, you do have to weigh the ingredients. For example, there might be more moisture in your almond flour than was in mine, you never know! And that kind of thing can throw off these macaron cookies in a heartbeat.
- Don’t over-mix. When you’re combining all the wet and dry ingredients, only mix to the ribbon stage (when you can make a figure-8 with the batter dripping off your spoon without it breaking before you get the 8 drawn). Do not go past this point. If you don’t get to the ribbon stage, you have to keep going, but if you have reached ribbon-satisfaction, STOP!
- If you don’t have a stand mixer, don’t fret! You can use a hand mixer, but like with everything, you’re going to spend a little bit more time putting elbow grease into these cookies. I do not recommend trying to mix these with only your spoon – that could get old fast.
Tools you need to make the best Pumpkin Spice Macarons
You will need these tools so you can make these cookies.
Because you’ll need to weigh the ingredients, you’ll be need something like the one I am using, just like this simple, flat digital scale. I’ve been using it for quite some time whenever the ingredients needed to be weighed and it’s really great.
And of course a piping bag with a medium-size tip. You can also use a zip lock bag making a cut on one corner.
And one more important thing, I highly suggest having a look at these 12 Tips for Perfect Macarons. There is a wealth of information more to learn there, too.
Fun and easy to make, these pumpkin spice macarons are like a sunset on your tongue in sweet, cool fall.
- 4 oz. confectioners sugar (113.3g)
- 2 oz. almond flour I recommend Bob’s Red Mill (56.6g)
- 1 oz granulated sugar (28.3g)
- 1/4 tsp salt
- 1 tsp Pumpkin Pie Spice
- 2 oz. egg whites roughly two eggs at room temperature
- a few drops of Orange GEL food color ( I used Wilton)
- 1 stick softened butter (I used a vegan buttery stick)
- 1 1/2 cup powdered sugar
- 2 Tbsp Heavy Whipping Cream
- 1/2 tsp Pumpkin Pie Spice
- a few drops of Orange GEL food color (optional)
- Ground Cinnamon to Garnish
- Weigh out all of your ingredients. Sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicone mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To Make the Buttercream
- Place the cookie butter, cream cheese, powdered sugar, and Pumpkin Pie Spice into a large bowl. You may add food coloring if you like the filling to be the same color as the cookie or leave the natural color of the buttercream as it is (without the food coloring) either way, they look great.
- Beat using an electric mixer until thoroughly combined.
- Place the bowl in the freezer for 5-10 minutes, or until the icing has thickened slightly but is still soft enough to pipe. Transfer to a piping bag.
- When macarons have cooled, place them in similar-sized pairs. On one side, pipe enough amount of Buttercream. Place the top shell on and refrigerate in an air-tight container overnight to age.
- Bring to room temperature before serving.
- Finally. Garnish by sprinkling some cinnamon powder all over the macarons. Sprinkle enough just the way you like them.
Amount Per Serving: Calories: 153Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 87mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 2g
Did you like this recipe? Don’t Forget to Pin this to your cookie recipes Pinterest board to make it a lot easier to find the recipe again.
If you are looking for more Macaron Recipes, here are some of my favorites.