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Pumpkin Cheesecake Macarons

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These pumpkin cheesecake macarons combine delicate almond shells with a creamy, spiced pumpkin cheesecake filling. Topped with graham cracker crumbs, they capture all the cozy flavors of fall in an elegant, bite-sized dessert.

Ingredients

Macaron Shells:

100 g egg whites

100 g granulated sugar

105 g almond flour

105 g powdered sugar

Food coloring (red, yellow, and a touch of brown)

Pumpkin Cheesecake Filling:

1/4 cup (56 g, 2 oz) cream cheese, softened

2 tbsp (28 g, 1 oz) unsalted butter, softened

2 tbsp (28 g, 1 oz) pumpkin puree

3 cups (382 g, 13.5 oz) powdered sugar, sifted

1/4 tsp cinnamon

1/8 tsp ground ginger

1/8 tsp ground allspice

1/2 tsp vanilla extract

Instructions

  1. Prepare baking sheets lined with parchment paper or silicone mats.
  2. Sift almond flour and powdered sugar together.
  3. In a heatproof bowl over simmering water, whisk egg whites and granulated sugar until frothy and sugar is dissolved.
  4. Transfer to a stand mixer and beat until stiff peaks form.
  5. Gently fold in the almond flour mixture until the batter is glossy and flows like thick lava. Add food coloring if desired.
  6. Pipe circles onto the trays, bang trays to release air bubbles, and rest for 20–40 minutes until tops feel dry.
  7. Bake at 300°F (150°C) for 15–20 minutes, rotating trays halfway. Cool completely before filling.
  8. For the filling: beat cream cheese and butter until smooth. Add pumpkin puree, powdered sugar, cinnamon, ginger, allspice, and vanilla. Whip until fluffy. Adjust consistency with extra sugar or a splash of milk if needed.
  9. Pipe filling onto cooled shells and sandwich with another shell.
  10. Optional: Drizzle with orange candy melts and sprinkle with graham cracker crumbs.
  11. Refrigerate overnight before serving for best flavor and texture.

Notes

Swap pumpkin filling for spiced cream cheese buttercream for a milder taste.

Use white chocolate drizzle instead of candy melts for a smoother finish.

Add crushed pecans with graham cracker crumbs for extra crunch.

Replace individual spices with 1/2 tsp pumpkin pie spice if preferred.

Best made ahead—flavors develop as they mature in the fridge.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-cheesecake-macarons/