Pumpkin Cheesecake Macarons

Why You’ll Love This Recipe

I enjoy how these macarons turn classic fall flavors into a unique dessert that feels special. The shells are light and crisp on the outside but chewy inside, and the filling adds warmth with pumpkin, cinnamon, and spices. I also like that they can be made ahead of time, which makes them perfect for holiday gatherings or gift-giving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Macaron Shells
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring (red, yellow, and a touch of brown)

Pumpkin Cheesecake Filling
1/4 cup cream cheese, softened (56 grams, 2 oz)
2 tbsp unsalted butter, softened (28 grams, 1 oz)
2 tbsp pumpkin puree (28 grams, 1 oz)
3 cups powdered sugar, sifted (382 grams, 13.5 oz)
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/2 tsp vanilla extract

Directions

Prepare baking sheets lined with parchment paper or silicone mats.
Sift almond flour and powdered sugar together.
In a heatproof bowl over simmering water, whisk egg whites and granulated sugar until frothy and sugar is dissolved.
Transfer to a stand mixer and beat to stiff peaks.
Fold in almond flour mixture gently until batter is glossy and flows like thick lava. Add food coloring if using.
Pipe circles onto the prepared trays, bang the trays to release air bubbles, and let rest for 20–40 minutes until the tops feel dry.
Bake at 300°F for 15–20 minutes, rotating trays halfway. Cool completely before filling.

For the filling, beat butter and cream cheese until smooth. Add pumpkin puree, powdered sugar, cinnamon, ginger, allspice, and vanilla. Whip until fluffy. Adjust with more powdered sugar or a teaspoon of milk if needed.
Pipe filling onto cooled shells and sandwich with another shell.
Decorate tops with a drizzle of orange candy melts and graham cracker crumbs, if desired.
Let macarons mature in the fridge overnight before serving.

Servings and Timing

This recipe makes about 26 cookies. Prep time is 45 minutes, resting time is 30 minutes, bake time is 40 minutes, for a total of 1 hour 55 minutes.

Variations

Sometimes I swap the pumpkin filling for a spiced cream cheese buttercream if I want a milder pumpkin flavor. I also like drizzling white chocolate instead of candy melts for a smoother finish. For a crunchier topping, I add crushed pecans along with the graham cracker crumbs.

Storage/Reheating

I store the macarons in an airtight container in the refrigerator for up to 1 week. For longer storage, I freeze them for up to 2 months, separating layers with parchment paper. I thaw them in the fridge overnight before serving.

FAQs

Do I need to use food coloring?

No, but I like adding it for a festive pumpkin-orange color.

Can I make macarons without a stand mixer?

Yes, but whipping egg whites to stiff peaks is easier with one.

How do I know when the macaron batter is ready?

I check if I can draw a figure 8 with the batter flowing off the spatula without it breaking.

Why do I need to let the shells rest before baking?

Resting helps form a skin, which prevents cracking and allows feet to develop.

Can I use canned pumpkin puree?

Yes, I always use canned puree for convenience and consistent texture.

How do I keep macarons from being hollow?

I make sure not to overmix the batter and to bake at the correct temperature.

Can I use pumpkin pie spice instead of individual spices?

Yes, I replace the cinnamon, ginger, and allspice with 1/2 teaspoon pumpkin pie spice.

How do I know when the macarons are baked?

They should have firm tops and not jiggle when touched.

Can I make these ahead for a party?

Yes, I make them a day or two in advance since they taste even better after maturing.

Can I skip the graham cracker topping?

Yes, but I like the crunch and cheesecake feel it adds.

Conclusion

I love how these pumpkin cheesecake macarons take the cozy flavors of fall and turn them into a beautiful, bite-sized dessert. With their creamy spiced filling and delicate shells, they’re festive, elegant, and perfect for sharing during the holiday season. For me, they’re a show-stopping treat that always impresses.