Pumpkin Spice Macarons: Fall Dessert Round Up Number 2!

pumpkin-spice-macarons.jpgTrust me when I say you need these Pumpkin Spice Macarons in your life!! Making macarons can be a bit tricky, but once you nail it, you’ll want to make every flavor combination you can think of! I’ve found it’s all about getting the consistency of the egg white whip just right! After that, it’s easy-peasy! Last week I posted about my pumpkin cheesecake banana bread for the first recipe in my Fall Dessert Round Up for this season. If you missed it, you can find it here!

I’m so excited to share this recipe with you today! If you want to find the detailed recipe for these Pumpkin Spice Macarons, keep on reading below! Happy Fall baking, friends!


After I read through the recipe for these Pumpkin Spice Macarons, I saw that everything was in ounces. While it’s super easy to google conversions, I had been wanting a little small kitchen scale for a while. So, I decided to snag one at our local grocery store. Let me tell you, it was so worth it! My measurements were so exact! Not to mention I felt all professional while using it! Haha.

Below you can find the recipe for the Pumpkin Spice Macarons in detail. Full disclosure, I didn’t create this recipe-like at all! I snagged it from The Marvelous Misadventures of a Foodie! I’ll post the details below, but be sure to check out her blog for more fun recipes!!

One huge thing I’ve figured out for my personal baking style is that the baking mats STINK for macarons!! When I’ve used parchment paper, they pop off PERFECTLY! However, the times I’ve used a baking mat, they come out terribly and stick to the mat. That’s just my personal opinion on them!

*The only thing I didn’t follow was the filling for the Pumpkin Spice Macarons. Instead of following her recipe, I just created a regular frosting and added some pumpkin puree into it from the can! Honestly, I was running out of time and didn’t think I’d have time to recreate the icing she creates. Therefore, I went with what I knew to save some time! 


Pumpkin Spice Macaron Recipe


  • 4 ounces (115g) almond flour or blanched almonds
  • 8 ounces (230g) powdered sugar
  • 1 tablespoon pumpkin pie spice
  • 5 ounces egg whites (144g), temperature and age not important!
  • 2½ ounce (72g) sugar
  • 1 tsp vanilla extract
  • ½ tsp (2g) kosher salt
Pumpkin Buttercream:
  • ¼ cup butter
  • 3 tablespoons pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • Pinch of salt
  • 3 cups powdered sugar
  • 1 tbsp whipping cream


  1. Preheat the oven to 300° and have ready a large (18”) pastry bag, fitted with a plain tip, along with two sheet pans lined with parchment paper or a silpat.
  2. Sift together almond flour, powdered sugar and pumpkin pie spice in a medium bowl and set aside. If a significant portion won’t go through your sifter (more than 2 tablespoons) you’ll need to grind them up until they do.
  3. *If you are using whole almonds, process the almonds and powdered sugar for about a minute in the bowl of a food processor. Take out the mixture and sift it, reserving whatever bits don’t pass through the sieve. Add these bits back to the food processor and run the machine for another minute. Sift again. You should have about 2 Tbsp of slightly chunkier almond bits, but just add those into the dry mix. Then sift in pumpkin pie spice.
  4. In the bowl of a stand mixer, combine the egg whites, sugar and salt and turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes. They will not seem especially foamy at that point. Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then crank the speed to 8 for go another 3 minutes.
  5. Turn the mixer off and add in vanilla extract and whip for a final minute on the highest speed. At the end of this minute, you should have a very stiff, dry meringue.When you remove the whisk attachment, there will be a big clump of meringue in the center, just knock the whisk against the bowl to free it. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.
  6. Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl. This should take about 30-45 turns/folds and should be lava like in texture – this enough to mound up on itself, but fluid enough to melt back down.
  7. Transfer about half the batter to a piping bag. Pipe the batter into circles on the baking sheet. Keep in mind batter will continue to spread just a bit. Refill the piping bag after piping out half of macarons.
  8. After piping your macarons, take hold of the sheet pan and hit it hard against your counter three times, rotating 90 degrees after each tap.
  9. Bake for 18 minutes, or until you can cleanly peel the parchment paper away from a macaron. Let cool on the pans before peeling the macarons from the parchment.
To Make Pumpkin Buttercream:
  1. In a standing mixer fitted with the paddle, beat the butter and pumpkin at medium-high speed until smooth, about 20 seconds. Beat in extract, pumpkin pie spice and salt until well combined about 15 seconds.
  2. Add powdered sugar; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and add heavy cream. Beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high until light and fluffy, about 4 minutes, scraping down bowl once or twice.
  3. Match up macarons in pairs based on size and shape. Fill a pastry bag fitted with the buttercream and pipe a quarter sized mound of buttercream into half of the shells, then sandwich them with the other half.
  4. Macarons are best a day or so after making. They can be stored in the refrigerator for up to one week.
*Note: Like I said, I went with a regular buttercream frosting and added in some pumpkin puree and didn’t go with her buttercream recipe
*Note: This isn’t my recipe! I got this recipe from the link listed here


That wraps it up for this weeks Fall dessert recipe: Pumpkin Spice Macarons! I hope you enjoy it as much as I did! These make such a fun party favor. Plus, people will think you have serious baking skills! It’s a win win! Stay tuned next Monday for another fun Fall recipe for this little series! As always, if you want to follow along and never miss a beat, you can subscribe here!

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  • alyssa September 24, 2018 Reply

    wow, these look amazing! i’ve never made macaroons before but I’ve always wanted to so I think I will use this recipe to try to make my first ones!

    • rearowles September 24, 2018 Reply

      Omg yes! Good luck!! I’d love to see the end result, too!! Happy baking!

  • Ashley September 25, 2018 Reply

    OMG these look amazing!

    • rearowles September 25, 2018 Reply

      Thanks girly!!! Thanks for stopping by!

  • Sabrina September 28, 2018 Reply

    I need to try these! I love macarons!

    • rearowles September 28, 2018 Reply

      Same! They turned out so good!

  • […] You can find the pumpkin spice macaroons recipe here! & You can find the pumpkin cheesecake banana bread recipe here! […]

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