Pumpkin Pie Macarons Recipe

Pumpkin Pie Macarons are the perfect little bites to bridge the worlds of classic French pastry and cozy autumn dessert. Imagine the crisp, delicate shell of a perfectly-baked macaron, infused with warm pumpkin spice, sandwiching rich pumpkin pie and vanilla frostings—and, for a playful nod to tradition, each is topped with a whimsical coconut oil pie crust cutout and a dusting of pumpkin pie spice. These are not your everyday macarons; they’re pure joy in a bite, bringing together everything you love about pumpkin pie in a form that’s chic, festive, and just a touch extravagant.

Ingredients You’ll Need

The ingredient list for these Pumpkin Pie Macarons looks a bit long, but each piece plays an essential part in delivering heavenly taste, spot-on texture, and that irresistible, autumnal color. Gather these, and you’re well on your way to an impressive, bakery-worthy treat!

• Almond meal: Gives the macaron shells their signature nutty base and chewy texture.
• Powdered sugar: Ensures a smooth, melt-in-your-mouth finish and seamlessly blends with almond meal.
• Egg whites: The magic behind those glossy, poufy shells—use fresh eggs for best results.
• Granulated sugar: Essential for the Italian meringue, giving your macarons stability and shine.
• Water: Helps dissolve and cook the sugar for meringue perfection.
• Cream of tartar or lemon juice: Just a dash to help stabilize those egg whites for extra-fluffy volume.
• Orange and brown food coloring: Get that lovely pumpkin-meets-fall hue—a little goes a long way.
• All-purpose flour: The base for your playful coconut oil pie crust cutouts.
• Coconut oil: Brings a subtle sweetness and keeps the crust vegan (if you wish).
• Salt: A pinch wakes up all the flavors, both in the pie crust and fillings.
• Ice cold water: Helps bring together a tender, flaky pie crust—cold is key!
• Granulated sugar and cinnamon: (Optional) For a finishing sprinkle of crunch and warm spice on pie crust shapes.
• Organic shortening or vegan butter: For both frostings, this adds luxurious smoothness—regular butter also works.
• Confectioners sugar: Makes both fillings sweet, fluffy, and perfectly pipeable.
• Vanilla bean seeds or pure vanilla: A little luxury in your frosting for an authentic vanilla note.
• Non-dairy milk: Adjusts the vanilla frosting to your perfect creamy consistency.
• Pumpkin puree: The real-deal pumpkin flavor for the filling (not pumpkin pie mix).
• Pumpkin pie spice: All the cozy flavor in one blend; dust some on too for that classic aroma.
• Vanilla extract: Enhances the luscious, spiced pumpkin frosting.
• Pumpkin pie spice garnish: A simple finishing touch that gives each macaron extra flair.

How to Make Pumpkin Pie Macarons

Step 1: Prepare the Macaron Shells

Start by making sure your mixing bowl and whisk are pristine clean—wipe them down with vinegar to remove any residual oils. This helps your egg whites whip up like a dream. Pre-measure all your ingredients with a kitchen scale for precision, and prep a piping bag with a round tip (Wilton tip 12 works beautifully). Line two baking sheets with Silpats or good-quality parchment paper to guarantee easy removal later.

Step 2: Mix Dry Ingredients and Create the Batter Paste

In a medium bowl, sift together the almond meal and powdered sugar, removing any stubborn lumps for that silky macaron texture. Make a well in the center and add 41 grams of egg whites plus your food coloring. Gently fold together until a smooth, paste-like consistency forms. This will be the foundation of your Pumpkin Pie Macarons’ signature shell.

Step 3: Make the Italian Meringue

Meanwhile, heat the granulated sugar and water in a saucepan over medium heat with a candy thermometer attached. When the syrup hits about 200°F, begin whisking the remaining 45 grams of egg whites in a stand mixer, adding a small dash of lemon juice or cream of tartar for stability. When your syrup reaches a dramatic 248°F, slowly stream it into the whipped egg whites while mixing, then continue whisking on high until stiff, glossy peaks form and the meringue cools.

Step 4: Combine and Macaronage

Fold the meringue into the almond mixture, one third at a time, making sure everything is well incorporated. Begin macaronage by folding and scraping round the bowl and through the center, until the batter flows in thick, smooth ribbons. Be vigilant; stop mixing as soon as you achieve this texture to avoid over-mixing.

Step 5: Pipe and Rest the Shells

Transfer your batter into the piping bag and pipe 1 1/2-inch rounds, spacing them about an inch apart. Hold the piping bag vertically for uniform circles. Give your trays a few firm taps against the counter to release air bubbles, and pop any visible bubbles with a toothpick or scribe. Allow the macarons to rest at room temperature until a skin forms—approximately 20 to 30 minutes. They should be dry to the touch before baking.

Step 6: Bake and Cool

Preheat your oven to 300°F. Bake the shells for 12 to 14 minutes, until firm and just pulling away from the parchment. Let them cool for at least 15 to 20 minutes before attempting to remove. This is the moment true Pumpkin Pie Macarons get their iconic “feet” and smooth tops.

Step 7: Prepare the Coconut Oil Pie Crust Cutouts

For some homemade charm, whip up the flaky coconut oil pie crust. Combine flour and salt in a large bowl, cut in the coconut oil, and drizzle in ice water one tablespoon at a time until a dough forms. Roll out to about 1/2 inch thick, then use mini cookie cutters to create festive shapes—think autumn leaves or pumpkins. Brush with egg white and, if you like, dust with sugar and cinnamon. Bake at 375°F for 10-12 minutes, until golden.

Step 8: Make the Fillings

For the vanilla frosting, beat together shortening (or butter), powdered sugar, vanilla, non-dairy milk, and salt until creamy and smooth. For the pumpkin pie frosting, combine shortening, pumpkin puree, pumpkin pie spice, powdered sugar, vanilla, and salt, and beat until dreamy and fluffy. Transfer both to separate piping bags (star tip for the vanilla, large tip for the pumpkin filling).

Step 9: Assemble the Pumpkin Pie Macarons

Match each shell with a buddy of equal size. Pipe a swirl of pumpkin pie frosting onto the bottom shell, nestle in a pie crust cutout, add another swirl of pumpkin frosting, and cap with the second shell. For the crowning touch, pipe a small dollop of vanilla frosting on top to mimic whipped cream and finish with a shower of pumpkin pie spice. Repeat with the rest for a truly stunning platter!

How to Serve Pumpkin Pie Macarons

Garnishes

Finish your Pumpkin Pie Macarons with a flourish! A tiny dollop of vanilla frosting atop each macaron mimics whipped cream, and a sprinkle of pumpkin pie spice adds a visually striking, aromatic touch. If you have those coconut oil crust cutouts, nestle one on top or tuck it into the filling for a playful, pie-inspired accent.

Side Dishes

Turn these macarons into the sparkling star of your autumn dessert spread! Serve alongside a piping hot mug of spiced chai or a classic hot chocolate for the ultimate cozy pairing. They also make a beautiful capstone on a Thanksgiving dessert tray, especially when plated with mini apple tarts or a dish of salted caramel popcorn.

Creative Ways to Present

Let your Pumpkin Pie Macarons steal the show by arranging them on a tiered cake stand lined with fall leaves or edible flowers. For gifting, nestle them in a rustic cookie tin layered with parchment and a cinnamon stick or two. If you’re feeling fancy, box up assorted flavors—like chai, apple, or pecan macarons—and let the pumpkin variety shine with a bright orange ribbon.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Pie Macarons in an airtight container in the refrigerator. Thanks to the fillings, they’ll actually taste better after resting for a day, as the flavors meld and the shells absorb just enough moisture from the filling—a little macaron secret!

Freezing

You can absolutely freeze assembled Pumpkin Pie Macarons! Place them in a single layer in a freezer-safe container, separated by parchment to prevent sticking. They’ll keep for up to a month—just thaw them in the refrigerator overnight for a just-baked taste and creamy texture.

Reheating

No need to reheat these dainty treats, but for that “fresh from the bakery” experience, simply let refrigerated or thawed macarons sit at room temperature for about 20 minutes before serving. This brings out their delicate chew and allows the flavors to shine.

FAQs

Why do my Pumpkin Pie Macarons crack or have hollow shells?

This usually happens if the meringue wasn’t whipped to stiff peaks or the batter was over- or under-mixed. Also, make sure to rest your piped macarons long enough for a skin to form before baking—this helps prevent cracks and hollow spots!

Can I make Pumpkin Pie Macarons without food coloring?

Absolutely! The flavor will be just as decadent. You’ll miss the bright pumpkin color, but they’ll still taste wonderful—simply embrace their natural almond tone or try a light dusting of pumpkin pie spice after baking for some visual flair.

What kind of pumpkin puree should I use?

Always use pure pumpkin puree—not pumpkin pie filling, which is pre-sweetened and spiced. The pure variety gives you control over sugar and spice, keeping the flavor balanced and not overly sweet.

How far in advance can I make these macarons?

Pumpkin Pie Macarons are actually at their best a day after assembly. You can make them up to 2-3 days ahead and store in the fridge. The flavors meld, and the shells settle to that perfect chewy-meets-crisp texture macarons are famous for.

Can I use store-bought pie crust for the garnish?

If you’re pressed for time, go ahead! While homemade coconut oil crust adds flavor and a touch of homemade magic, store-bought works in a pinch—just cut, bake, and nestle onto each macaron for the full pumpkin pie vibe.

Final Thoughts

These Pumpkin Pie Macarons are nothing short of magical—whether you’re a seasoned baker or trying macarons for the first time, you’ll love crafting (and sharing) these festive, flavorful bites. Don’t be surprised if they become the star of your fall dessert table. Give them a try, and let the sweet flavors of pumpkin pie and the elegance of French pastry sweep you off your feet!

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