The Best Pumpkin Pie Macarons

Why You’ll Love This Recipe

I love this recipe because it transforms classic pumpkin pie flavors into a delicate, bite-sized French treat. The smooth pumpkin spice filling pairs beautifully with the almond macaron shells, while the tiny pie crust decorations add an adorable and delicious touch. I like that I can make these ahead of time and store them easily for entertaining. They’re impressive enough for a holiday dessert table but fun enough for a cozy afternoon baking project.

Ingredients

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

Macaron Shells:
106 grams of almond meal
106 grams powdered sugar
41 grams of egg whites
45 grams of egg whites
115 grams of granulated sugar
79 grams of water
dash of cream of tartar or lemon juice for stabilizing
Orange and brown powdered or gel food coloring

Coconut Oil Pie Crust:
1 cup all purpose flour
1/4 cup coconut oil
1/4 tsp salt
4 tbsp ice cold water
Granulated sugar and cinnamon for dusting (optional)

Vanilla Frosting:
1/2 cups organic shortening or vegan butter (you can also use regular butter)
3/4 cups + 2 tbsp confectioners sugar
Seeds from 1/4 vanilla bean (or gf vanilla)
pinch of salt
dash of non dairy milk

Pumpkin Pie Frosting:
1/2 cup shortening (plant based butter or dairy butter)
1 tbsp pumpkin puree
1 cup confectioners sugar
2 tsp pumpkin pie spice
1/2 tsp vanilla
pinch of salt

Garnish:
Pumpkin pie spice

Directions

1. I start by wiping down my mixing bowl and whisk attachment with vinegar to remove any residue. This helps my egg whites whip up properly.

2. I measure all ingredients carefully with a kitchen scale and prepare a piping bag fitted with a round tip (I like using Wilton 12). Then I line two baking sheets with parchment or silpat mats.

3. I combine the almond meal and powdered sugar in a bowl, sift once to remove lumps, and stir to mix. I make a well in the center and add 41 grams of egg whites. After folding them in, I mix in the food coloring until I have a smooth, paste-like mixture.

4. To make the sugar syrup, I heat granulated sugar and water in a pot with a candy thermometer. When it reaches 200°F, I start whisking the remaining 45 grams of egg whites with a dash of lemon juice or cream of tartar until soft peaks form.

5. Once the syrup hits 248°F, I slowly pour it down the side of the mixing bowl while whisking the egg whites. I beat the mixture until glossy and medium peaks form, then let it cool slightly.

6. I gently fold the meringue into the almond mixture in thirds, folding carefully until thick ribbons fall from the spatula. The batter should be smooth but not runny.

7. I transfer the batter into the piping bag and pipe 1½-inch rounds onto the prepared baking sheets. I tap the trays a few times to release air bubbles and pop any visible ones with a toothpick.

8. I let the macarons rest until they form a skin—about 20 to 30 minutes—then bake them at 300°F for 12–14 minutes. Once done, I let them cool completely before removing them from the mats.

For the Coconut Oil Pie Crust:

1. I preheat the oven to 375°F and mix flour and salt in a bowl.

2. I cut in the coconut oil with a pastry cutter, then add ice water one tablespoon at a time until a dough forms.

3. I roll it out to about ½ inch thick and cut festive shapes using mini cookie cutters.

4. I brush them with egg white, dust with cinnamon sugar if desired, and bake for 10–12 minutes until golden.

For the Vanilla Frosting:
I mix shortening (or butter), powdered sugar, milk, and vanilla bean seeds until smooth. Then I transfer it to a piping bag with a small star tip (Wilton 32).

For the Pumpkin Pie Frosting:
I beat shortening (or butter), pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and salt together until fluffy. I transfer it to a piping bag fitted with a large tip (1M).

Assembly:

1. I pair up the macaron shells by size and place one with the flat side facing up.

2. I pipe a swirl of pumpkin pie frosting onto the bottom shell, add a pie crust cutout to the center, and pipe another swirl on top.

3. I place the second shell on top, flat side down.

4. I finish with a dollop of vanilla frosting on top to mimic whipped cream and dust lightly with pumpkin pie spice.

Servings and Timing

This recipe makes about 24 macarons. It takes approximately 60 minutes of prep time, 45 minutes of cook time, and a total of about 1 hour and 45 minutes.

Variations

Sometimes I add a bit of maple extract to the pumpkin frosting for an extra autumnal twist. I also like tinting the shells slightly darker orange or marbling them with brown for a more dramatic look. If I want to simplify the presentation, I skip the pie crust cutouts and focus on the fillings. These macarons can also be filled with cinnamon cream cheese frosting for a tangy version.

Storage/Reheating

I store the filled macarons in an airtight container in the refrigerator for up to 2 days or freeze them for up to 6 months. Before serving, I let them come to room temperature for about 15–20 minutes so the texture softens slightly and the flavors bloom.

FAQs

Why do I need to wipe the bowl with vinegar?

I do this to remove any grease or residue that can prevent the egg whites from whipping properly.

How can I tell when the macaron batter is ready?

When I lift my spatula, the batter should fall in thick ribbons and slowly blend back into itself after about 10 seconds.

What if my macarons crack in the oven?

That usually means the shells didn’t rest long enough before baking or the oven temperature was too high.

Can I use pre-made pie crust for the decorations?

Yes, store-bought pie crust works perfectly if I want to save time.

How can I make these dairy-free?

I use plant-based butter or shortening for both frostings and skip the egg wash on the pie crust.

Can I make the macarons ahead of time?

Yes, I often bake the shells a day in advance and fill them the next day once they’ve matured a bit.

Why do my macarons have hollow shells?

Overmixing or underbaking can cause hollows. I find that careful folding and accurate oven temperature help prevent that.

Can I add pumpkin puree to the macaron batter?

I don’t recommend it because it adds moisture and can affect the structure of the shells.

How long should the macarons rest before eating?

I like to let them mature in the fridge for 24 hours; the texture becomes even better.

What’s the best way to get consistent macaron sizes?

I use a printable macaron template under the parchment or silpat to guide even piping.

Conclusion

These pumpkin pie macarons are a beautiful and flavorful twist on a French classic. I love how they combine the comforting spice of pumpkin pie with the delicate crunch and chew of a perfect macaron shell. The festive pie crust accents and whipped cream-style topping make them extra special for the fall season. Whenever I make these, they’re the first to disappear from the dessert table.