When pumpkin spice season hits, I’m the first in line for lattes, muffins, and candles that smell like freshly baked pie. But this year, I wanted something a little extra—something elegant, festive, and perfect for sharing at the holiday table. Enter: Pumpkin Spice Macarons.

If you’ve ever swooned over a bakery macaron but felt too intimidated to make them at home, let me reassure you—you can do this. Yes, macarons have a reputation for being fussy little divas, but once you get the hang of the folding and resting process, they’re actually pretty fun to make. Think of it as part science experiment, part edible art project.

These crisp-yet-chewy French macarons get a seasonal glow-up with pumpkin pie spice in the shells and a rich vanilla bean buttercream filling. The result? A dainty little sandwich cookie that’s bursting with cozy autumn flavor. They’re not just cookies; they’re conversation starters—especially when you bring them out at Thanksgiving dessert time.

So grab your whisk, channel your inner Parisian baker, and let’s whip up a batch of fall magic!

Why You’ll Love These Pumpkin Spice Macarons

A seasonal spin on French macarons—warm, cozy flavors meet Parisian elegance.
Perfect for fall gatherings—whether it’s Friendsgiving, a dinner party, or a Thanksgiving dessert spread.
Make-ahead friendly—macarons taste best after maturing in the fridge for a day or two.

Beautiful & gift-worthy—these pumpkin spice cookies are as pretty as they are delicious.

Ingredients You’ll Need

For the macaron shells:

120 g (1 cup) Confectioners’ powdered sugar
110 g (1 cup) Fine almond flour
2 tsp Pumpkin pie spice
100 g (3 large) Egg whites, room temperature

Pinch of salt
50 g (¼ cup) Granulated sugar
Orange gel food coloring, a few drops

For the vanilla bean buttercream:

115 g (½ cup) Unsalted butter, room temperature
240 g (2 cups) Confectioners’ powdered sugar
1 tsp Vanilla bean paste (or 2 tsp vanilla extract)

30 ml (2 tbsp) Milk or heavy cream

Step-by-Step Directions

Prep the trays – Line two baking sheets with parchment paper or silicone mats.

Sift dry ingredients – Almond flour, powdered sugar, and pumpkin pie spice get sifted together for a smooth shell.
Whip the meringue – In a grease-free bowl, beat egg whites with salt until foamy. Slowly add granulated sugar, whipping until stiff, glossy peaks form. Tint with orange food coloring.
Macaronage (the folding step) – Gently fold the dry mix into the meringue. The batter should flow like lava and form ribbons when lifted with a spatula.

Pipe the shells – Transfer batter to a piping bag with a round tip. Pipe 1.25-inch circles on trays. Tap to release air bubbles.
Rest – Let the shells sit for 30–60 minutes until a skin forms—they shouldn’t be sticky when touched.
Bake – Preheat oven to 300°F (150°C). Bake 15–18 minutes, until shells lift easily from parchment. Cool completely.

Make buttercream – Beat butter until creamy, then add powdered sugar, vanilla bean paste, and milk. Beat until fluffy.
Assemble – Pipe buttercream onto half the shells and sandwich with the others.
Mature – Store filled macarons in the fridge for 24 hours before serving. This deepens the flavor and improves texture.

Tips for Foolproof Pumpkin Spice Macarons

Weigh your ingredients: A kitchen scale is your best friend for consistent results.
Don’t skip the resting time: That shiny top and signature “foot” on the shells depend on it.
Check your peaks: The meringue should be stiff and glossy—if it droops, keep whipping.

Practice makes perfect: Even if your first batch isn’t bakery-pretty, they’ll still taste amazing. And hey, rustic macarons have charm too!
Flavor twist: Try adding a pinch of cinnamon to the buttercream for even more autumn coziness.

A Personal Kitchen Story

I’ll be honest: the first time I tried making macarons, they looked more like little pancakes than fancy cookies. But with each attempt, I learned a new trick—like tapping the trays firmly to pop air bubbles or being patient while the shells rested. By the third batch, they finally had that beautiful little “foot” at the bottom, and I may have done a victory dance in my kitchen.

These pumpkin spice macarons quickly became my go-to for fall gatherings. Last Thanksgiving, I brought a box of them to my sister’s house, and they were gone before the pumpkin pie was even sliced. My niece, who usually claims she “doesn’t like pumpkin,” devoured two and asked if I’d make them again for Christmas. That’s when I knew these weren’t just cookies—they were memory-makers.

What to Serve with Pumpkin Spice Macarons

These delicate little cookies shine on their own but pair beautifully with a few fall favorites:

A cup of hot coffee or pumpkin spice latte.
A cozy chai tea or mulled cider.
Part of a dessert spread with pumpkin pie, pecan tarts, or cinnamon cookies.
A stunning edible gift box—pair them with chocolate chip cookies or cinnamon streusel muffins for variety.

They’re also the perfect way to add a touch of elegance to your Thanksgiving dessert table, balancing the heartier pies and cakes with something light and chic.

How to Store Pumpkin Spice Macarons

Fridge: Store filled macarons in an airtight container for up to 5 days. Always let them come to room temperature before serving for the best texture.

Freezer: Macaron shells (unfilled) freeze beautifully. Place them in a single layer, freeze until firm, then store in a zip-top bag for up to 2 months. Thaw before filling.
Make-ahead tip: Assemble your macarons 1–2 days before serving. The flavors develop beautifully, and the texture becomes that perfect balance of crisp and chewy.

FAQs About Pumpkin Spice Macarons

Can I make these without pumpkin pie spice?

Yes—just use a mix of cinnamon, nutmeg, ginger, and cloves to mimic the flavor.

Can I fill them with something other than vanilla bean buttercream?

Absolutely. Cream cheese frosting, spiced ganache, or even a pumpkin-flavored filling would be amazing.

Why didn’t my macarons get “feet”?

Most likely, the shells didn’t rest long enough or the meringue wasn’t

stiff enough. Don’t worry—they’ll still taste fantastic.

Do macarons really need to mature before eating?

Yes! A little rest in the fridge allows the shells to soften slightly and the filling to meld. It’s worth the wait.

The Sweet Finish

Making macarons at home can feel like a fancy culinary adventure, and these Pumpkin Spice Macarons are the ultimate fall payoff. They’re crisp, chewy, warmly spiced, and filled with silky vanilla bean buttercream—basically autumn in a bite-sized package.

Whether you’re serving them as a Thanksgiving dessert, gifting them to friends, or just treating yourself to a little Paris-meets-pumpkin magic, these fall macarons are sure to impress. So go ahead—brew a cup of tea, put on your coziest sweater, and enjoy the sweet satisfaction of homemade macarons.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Spice Macarons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amanda Hartwellen
Total Time: ~1 hour 15 minutes (plus maturing overnight)
Yield: 20–24 macarons 1x
Diet: Gluten Free

Print Recipe

Description

Pumpkin Spice Macarons are a cozy fall twist on the French classic. With crisp, chewy shells infused with pumpkin pie spice and filled with silky vanilla bean buttercream, these elegant cookies bring autumn flavors to your holiday table. Perfect for Thanksgiving dessert, edible gifts, or any fall gathering.

Ingredients

Scale

For the Macaron Shells:

120 g (1 cup) confectioners’ powdered sugar
110 g (1 cup) fine almond flour
2 tsp pumpkin pie spice
100 g (3 large) egg whites, room temperature

Pinch of salt
50 g (¼ cup) granulated sugar
Orange gel food coloring, a few drops

For the Vanilla Bean Buttercream:

115 g (½ cup) unsalted butter, room temperature
240 g (2 cups) confectioners’ powdered sugar
1 tsp vanilla bean paste (or 2 tsp vanilla extract)

30 ml (2 tbsp) milk or heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Prep trays: Line two baking sheets with parchment or silicone mats.

Sift dry mix: Sift almond flour, powdered sugar, and pumpkin pie spice together.
Whip meringue: Beat egg whites with salt until foamy. Gradually add granulated sugar. Beat until stiff, glossy peaks form. Tint with orange food coloring.
Macaronage: Fold dry ingredients into meringue until batter flows like lava and forms ribbons.

Pipe shells: Pipe 1.25-inch circles onto trays. Tap trays to remove bubbles.
Rest: Let shells sit 30–60 minutes until a skin forms and shells aren’t sticky.
Bake: Preheat oven to 300°F (150°C). Bake 15–18 minutes, until shells lift easily. Cool completely.

Make buttercream: Beat butter until smooth. Add powdered sugar, vanilla, and milk. Beat until fluffy.
Assemble: Pipe buttercream on half the shells, sandwich with remaining.
Mature: Store filled macarons in fridge for 24 hours before serving.

Notes

Weigh ingredients for best results.

Resting time is essential for smooth shells and “feet.”

Practice improves results—imperfect macarons still taste delicious.

Add a pinch of cinnamon to buttercream for extra autumn flavor.

Shells can be frozen unfilled for up to 2 months.

Prep Time: 30 minutes (active) + 30–60 minutes resting
Cook Time: 15–18 minutes
Category: Dessert
Method: Baking
Cuisine: Française

Pumpkin Spice Macarons for the Ultimate Fall Treat