Pumpkin Macarons
These Pumpkin Macarons are one of my favorite treats to make during fall. They’re filled with a creamy pumpkin cheesecake frosting made with real pumpkin puree and warm spices, and I love decorating the shells with orange chocolate and graham cracker crumbs. You can also pipe the shells into little pumpkin shapes, which is such a fun option for Halloween or Thanksgiving. I’ll show you how to make both versions, including a free printable pumpkin template.
Why You’ll Love These Pumpkin Macarons
- Pumpkin cheesecake filling: Made with real pumpkin puree, cream cheese, cinnamon, ginger, and allspice for a delicious fall flavor.
- Two decorating options: Keep the shells round and decorate them with orange chocolate and graham cracker crumbs, or pipe them into adorable pumpkin shapes.
- Free printable template: I’ve included my pumpkin macaron templates to help you create the shaped shells.
- Great for making ahead: Macarons benefit from resting in the fridge overnight, making them a convenient dessert to prepare before a holiday or gathering.
Key Ingredients & How I Use Them
Macarons require precise measurements, so I always recommend using a kitchen scale. The full ingredient list is in the recipe card below, but here’s what you should know about the ingredients before getting started.
Egg whites: I use 100 grams of egg whites for this recipe. Because we’re using the Swiss meringue method, the egg whites are heated with the sugar over a double boiler before being whipped into stiff peaks. This creates the meringue that gives the macarons their structure.
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Granulated sugar: The sugar is heated with the egg whites until it dissolves completely. Besides adding sweetness, it helps stabilize the meringue, which is essential for creating shells that hold their shape during piping and baking.
Almond flour: Use finely ground almond flour for the smoothest shells. I recommend sifting it with the powdered sugar to remove any large pieces that could leave the surface of the macarons bumpy.
Powdered sugar: Along with the almond flour, powdered sugar makes up the dry ingredients of the macaron shells. It contributes to their structure and texture, so it’s important to measure it accurately.
Egg white powder (optional): I sometimes add 4 grams of egg white powder per 100 grams of liquid egg whites to help stabilize the meringue. I find it particularly helpful when making colorful or shaped macarons. Keep in mind that egg white powder is not the same as meringue powder.
Gel food coloring: I use orange gel food coloring for the shells, and a little brown for the stems if I’m making pumpkin-shaped macarons. I prefer gel or powdered coloring because liquid food coloring can introduce too much moisture and affect the batter’s consistency. If you’re new to making macarons, start with a small amount of coloring.
How to Make Pumpkin Macarons
I make these macarons using the Swiss meringue method. The egg whites and sugar are gently heated over a double boiler before whipping, which creates a stable meringue.
The full printable recipe is below, but here’s how I make them step by step.
Sift the Dry Ingredients
Start by sifting the almond flour and powdered sugar together, then set them aside.
Prepare the Meringue
Place the egg whites and granulated sugar in a heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl isn’t touching the water.
Whisk
Whisk continuously until the sugar has dissolved completely. You can test this by rubbing a little of the mixture between your fingers. If you still feel sugar granules, continue heating and whisking.
Transfer to a Mixing Bowl & Whip
Transfer the mixture to the bowl of a stand mixer and whip until stiff peaks form. The meringue should be glossy and hold its shape when you lift the whisk.
Make the Macaron Batter
Add the sifted almond flour, spices, gel food coloring and powdered sugar to the meringue.
Begin Folding
Begin folding with a spatula, gently pressing some of the batter against the sides of the bowl to release air.
Keep Folding
Continue folding until the batter becomes glossy and flows slowly off the spatula without breaking apart.
One of my favorite ways to check the consistency is with the figure-eight test. Lift some batter with your spatula and let it fall back into the bowl. If you can draw a few figure eights without the batter breaking, you’re getting close.
I also like using what I call the teaspoon test. Place a small amount of batter on your baking mat and wait about a minute. If it stays stiff and holds a pronounced point, it needs a few more folds. If it spreads slightly and the surface becomes smooth, it’s ready.
Be careful not to overmix. Runny batter will spread too much and can produce flat shells.
Pipe the Macaron Shells
Transfer the batter to a piping bag fitted with a round piping tip. Hold the bag straight above the baking mat and pipe even circles, approximately 1.75 inches in diameter.
After piping, tap the baking trays against the counter to release air bubbles. Use a toothpick to pop any bubbles you can see on the surface.
If you’d like to make pumpkin-shaped macarons instead, follow the instructions in the next section. You’ll need to divide and color the batter before finishing the macaronage.
Rest and Bake
Allow the macarons to rest until a dry skin forms on the surface. This usually takes around 20 to 40 minutes, depending on the humidity. When you gently touch a shell, the batter shouldn’t stick to your finger.
Bake one tray at a time in a preheated 300°F oven for approximately 15 to 20 minutes, adjusting according to your oven and the size of the shells.I recommend using an oven thermometer because macarons are particularly sensitive to temperature fluctuations.
The shells are ready when they have formed feet and no longer feel jiggly when gently touched. Let them cool completely before removing them from the baking mat.
Make the Pumpkin Cheesecake Filling
Beat the softened cream cheese and butter together until smooth and creamy.
Add the pumpkin puree and sifted powdered sugar, then mix on low speed until incorporated.
Add the cinnamon, ginger, allspice, and vanilla extract. Increase the mixer speed and whip until the filling is smooth.
If the frosting feels too soft to pipe, add more sifted powdered sugar as needed.
Because pumpkin puree adds moisture, this filling will naturally be a little softer than a traditional buttercream. I recommend making sure it holds its shape before assembling the macarons.
Assemble and Decorate
Transfer the pumpkin cheesecake filling to a piping bag and pipe a generous dollop onto the bottom of each macaron shell.
Place another shell on top and gently press to spread the filling.
For the round macarons, I like to drizzle melted orange candy melts over the tops and sprinkle with crushed graham crackers before the coating sets.
The graham cracker crumbs are a simple way to give the macarons that classic pumpkin cheesecake finishing touch.
Once assembled, refrigerate the macarons overnight before serving. This allows the filling to soften the interior of the shells slightly, giving them that characteristic macaron texture.
How to Make Pumpkin-Shaped Macarons
If you want to make these Pumpkin Macarons a little more festive, you can pipe the shells into pumpkin shapes instead of regular circles.
I’ve made pumpkin-shaped macarons several times, and the trick is to pipe the pumpkin sections in stages. If you pipe everything at once, the batter will run together and you’ll lose the definition between the sections.
The technique takes a little extra time, but the finished shells are worth it.
Download the Free Pumpkin Macaron Template
I have two printable pumpkin macaron templates available.
Five-section pumpkin template: This is the one I use for the pumpkins with more defined ridges. The shapes measure approximately 2.45 inches wide and tall.
Three-section pumpkin template: This version has fewer sections and a slightly different stem shape. I’ve included two versions so you can pipe the stems facing in either direction.
Print your chosen template and place it underneath your silicone baking mat or parchment paper. Remember to remove the template before baking.
Both videos are available on YouTube: 5 sections, 3 sections.
How to Pipe the Pumpkin Shapes
After incorporating the dry ingredients into the meringue, but before finishing the macaronage, separate about 1/3 cup of batter for the stems. Color the larger portion orange and the smaller portion brown, then finish folding each separately until they reach the proper consistency. Transfer the batters to piping bags fitted with small round tips. I use a #3 or #4 tip for the five-section pumpkins, or a #8 tip for the three-section version.
Using the template, pipe every other section of the pumpkin first. For the five-section version, I start with the first, third, and fifth sections, leaving the spaces in between empty. Tap the tray lightly, pop any air bubbles with a toothpick, and let the batter dry for about 5 minutes before piping the remaining sections. This is the key to getting those defined pumpkin ridges, since it prevents the sections from blending together. Finish by piping the brown stems, then let the shells rest until dry to the touch before baking. Keep in mind that the larger pumpkin-shaped shells may need a little extra baking time. Once cooled, fill them with the pumpkin cheesecake frosting.
Tips for Making Pumpkin Macarons
- Measure your ingredients with a kitchen scale. Macarons require precision, and weighing the ingredients is much more reliable than measuring by volume.
- Avoid overmixing the batter. The batter should flow smoothly, but it shouldn’t be runny. I recommend checking the consistency frequently as you approach the end of the macaronage.
- Use gel or powdered food coloring. Start with a small amount and add more only if needed.
- Don’t rush the shaped shells. Letting the first pumpkin sections dry slightly before piping the remaining ones is what gives them their definition.
- Check your oven temperature. Every oven behaves differently. I always recommend using an oven thermometer and adjusting the baking time and temperature based on how your macarons bake.
- Make sure the filling is thick enough. Pumpkin puree introduces extra moisture, so the frosting needs enough powdered sugar to hold its shape.
- Let the macarons mature. I prefer refrigerating them overnight before serving. The texture improves as the shells absorb some moisture from the filling.
Frequently Asked Questions
Yes! You can add approximately 1/4 to 1/2 teaspoon of pumpkin pie spice to the shell ingredients.
I personally prefer keeping most of the pumpkin flavor in the filling, but adding a little spice to the shells is another option.
Not at all. I usually make these macarons with regular round shells and decorate them with orange chocolate and graham cracker crumbs. The shaped version is completely optional and uses the same basic shell recipe. You only need to adjust how you divide, color, and pipe the batter.
Yes. The filling uses a total of 1/2 teaspoon of cinnamon, ginger, and allspice, so you can substitute 1/2 teaspoon of pumpkin pie spice.
Absolutely. In fact, I recommend making them at least one day before serving. After assembling, place the macarons in an airtight container in the refrigerator overnight. This gives the shells time to mature and improves their texture.
How to Store Pumpkin Macarons
Store the assembled macarons in an airtight container in the refrigerator for up to 5 days.
You can also freeze them for up to 1 month in a freezer-safe, airtight container.
When you’re ready to serve, thaw the macarons in the refrigerator, then allow them to sit at room temperature briefly before enjoying.
I hope you enjoy making these Pumpkin Macarons! If you give this recipe a try, leave a comment below and let me know how it turned out. And don’t forget to tag me on Instagram so I can see your macarons!
Happy baking!
Pumpkin Macarons
Ingredients
Macaron Shells
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- orange gel food coloring
- brown gel food coloring optional, for pumpkin-shaped shells
- 4 grams egg white powder optional
Pumpkin Cheesecake Filling
- ¼ cup cream cheese, softened 56 grams
- 2 tbsp unsalted butter, softened 28 grams
- 2 tbsp pumpkin puree 28 grams
- 3 cups powdered sugar, sifted 382 grams
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground allspice
- ½ tsp vanilla extract
Optional Decoration
- Orange candy melts melted
- Graham cracker crumbs
Instructions
Macaron Shells
- Prepare two baking sheets with silicone baking mats or parchment paper. Fit a piping bag with a round piping tip and set aside.
- Sift the almond flour and powdered sugar together. Set aside.
- Place the egg whites, granulated sugar, and optional egg white powder in a heatproof bowl over a pan of simmering water. Whisk continuously until the sugar has dissolved completely. Make sure the bottom of the bowl doesn’t touch the water.
- Transfer the mixture to the bowl of a stand mixer. Begin whipping on low speed, gradually increasing to medium and then medium-high, until a glossy meringue with stiff peaks forms.
- Add the sifted almond flour and powdered sugar to the meringue. Begin folding with a spatula.
- Add orange gel food coloring and continue folding until the batter becomes glossy and flows slowly off the spatula. Check the consistency using the figure-eight or teaspoon test described in the post.
- Transfer the batter to the prepared piping bag.
- Pipe approximately 1.75-inch circles onto the prepared baking mats, holding the piping bag vertically.
- Tap the baking trays against the counter to release air bubbles. Use a toothpick to pop any visible bubbles.
- Allow the macarons to rest for approximately 20 to 40 minutes, or until the surface is dry to the touch.
- Preheat the oven to 300°F. Bake one tray at a time for approximately 15 to 20 minutes, adjusting as needed for your oven. Rotate the tray if necessary.
- The shells are ready when they have formed feet and no longer feel jiggly when gently touched.
- Allow the shells to cool completely before removing them from the baking mats.
Optional: Pumpkin-Shaped Shells
- After incorporating the dry ingredients into the meringue, but before completing the macaronage, remove about 1/3 cup of batter for the stems.
- Color the larger portion orange and the smaller portion brown. Finish folding each batter separately to the correct consistency.
- Transfer both batters to piping bags fitted with small round tips.
- Place the printable pumpkin template underneath your baking mat.
- For the five-section pumpkin template, pipe the first, third, and fifth sections with orange batter. Tap the tray lightly and pop any visible bubbles.
- Let the sections dry for approximately 5 minutes, then pipe the second and fourth sections. This keeps the sections from blending together.
- Pipe the stems using the brown batter. Adjust the shapes with a toothpick if needed.
- Let the shells rest until dry to the touch. Remove the templates before baking.
- Bake according to the shell instructions above, adjusting the baking time as needed for the larger shapes.
- Cool completely before filling.
Pumpkin Cheesecake Filling
- Beat the softened cream cheese and butter together with an electric mixer for approximately 2 minutes, until smooth.
- Add the pumpkin puree and sifted powdered sugar. Mix on low speed until incorporated.
- Add the cinnamon, ginger, allspice, and vanilla extract.
- Increase the mixer speed and whip until the filling is smooth and creamy.
- If the filling is too soft to pipe, add additional sifted powdered sugar as needed.
Assemble the Macarons
- Transfer the pumpkin cheesecake filling to a piping bag.
- Pipe a dollop of filling onto the bottom of each macaron shell.
- Top with another shell and gently press to sandwich.
- If making round macarons, decorate with a drizzle of melted orange candy melts and sprinkle with graham cracker crumbs, if desired.
- Refrigerate the assembled macarons overnight before serving.
I don’t like things as sweet so I put in less sugar in the filling, but it’s amazing! Super easy and delicious
Thank you so much, Catrina! I’m so glad you enjoyed them ❤️ And absolutely, adjusting the sweetness of the filling to your taste is a great idea!
Just checking on scale. When it says 26 cookies, is that individual shells or total cookies being 26 with a top and bottom shell?
26 assembled cookies generally, depending on how big or small you pipe them.
You are always my go to baker for making macarons and this recipe was another one with exceptionally delicious flavors. I baked them at 300 degrees for 15 minutes rotating the tray every 5 minutes and the shells were perfect. I always let them cool on the tray which helps them from sticking to the silicone mat.
I purchased your digital macaron recipe book and am looking forward to making some other amazing macaron flavors. Thank you for sharing all of your wonderful recipes!
Hi Annette, thank you so much!! I really appreciate you! it makes me really happy to hear the shells turned out perfectly and that the macaron book is in your hands. I can’t wait to hear how your next batch goes. Thanks for trusting my recipes and baking with me! You just made my day! 🙂
I tried this recipe, thanks for sharing. I love to test various recipes until I find the one I really love. I found the macarons too sweet. Also, I used a silicon mat and removed them within 17 minutes and were not done. I had to put them in the oven again. I adjust the sugar in the filling too. I used 3 cups for my cream cheese frosting of 8 oz. Cream cheese and 8 tbsp butter. I couldn’t imagine using 3 cups sugar for 2 oz. cream cheese and 2 tbsp pumpkin puree. At that point I had already tasted the macarons and knew they were too sweet for my taste. I adjust Confectioners sugar to 100 gr and use unflavored gelatin to stabilize the cream cheese filling. I’m not sure how that will impact the texture of the macarons, it might be too moist. I’m waiting on feedback from my guinea pigs. 😆 I appreciate your blog and all the feedback you provide with the recipe.
Thank you so much for trying the recipe and for sharing such a thoughtful breakdown of your process! I really appreciate you taking the time to write this. Baking time varies depending on your oven. So instead of going by time, it’s best to check if they are wobbly or jiggly when you try to move them.
The reason why we use more confectioner’s sugar is because the pumpkin is very moist, so the powdered sugar gives the filling stability. But I hope it worked and that your friends liked the macarons.
Another thing about the amount of sugar in the shells, the sugar amount isn’t there just for sweetness, it’s there for the structure of the shells. And that’s why we use the amount we do in the Swiss method. The swiss method is one of the methods with the least amount of sugar per shell. Maybe next time, you could reduce the amount of pumpkin puree, so this way you can safely reduce the amount of sugar in the filling and add more pumpkin pie spice to still bring warmth to the recipe.
If you try the recipe again with any of these tweaks, I’d love to hear how it goes. Your feedback helps me keep improving the recipes!
These were great, apart from the fact that 15 mins at 300*F will SCORCH your macarons… ask me how I know lol. They turned out really well, other than the fact that the first pan was severely over baked following the above. I would do maybe 5 mins, turn, and then another 7 minutes.
I recommend you get an oven thermometer, either your oven runs hot, or it’s convection. On my current oven I bake them at 310F for 23 to 25 minutes.
Thanks for that advice but I find that impossible to believe. I do have an oven thermometer and I’ve not had issues with anything else I bake. While macarons are known to be tricky, 23 minutes at 300* is still vastly over done.
**I mean no feet
Mine came out with the feet.. I don’t think I missed a step. I’ll keep trying though
I’ve been practicing Macarons recently and your recipe had them come out PERFECT! Perfect feet and perfect shell. It was like magic. LOL I took them to a Friendsgiving and everyone raved about them telling me I should sell them. I wish I could share a picture of them. Can’t wait to try some of your other flavor combos for Christmas. Thank you for all your information and detailed instructions.
That’s so awesome I am so happy!!! Great job!
My 16+ grandson and I are making these for Thanksgiving. We are in .U.S, so use ounces, lbs, etc. Your filling is shown that way, but not the macaron ingredients. To BE SURE we are using correct amts, could you tell us conversion for:
• 100 grams egg whites
• 100 grams white granulated sugar
• 105 grams almond flour
• 105 grams powdered sugar
Also, I notice you don’t use cream of tartar in your egg white mixture. Is there a reason?
This will be our 2nd macaron-adventure! We made recently and while they weren’t “perfect,” (the shells were a little flat, not many feet) they still had great texture and tasted wonderful.
Thank you!
That’s so sweet that you are making that with your grandson. so I dont use cream of tartar in my recipes. Just in a couple of them here to show people how to do it, but I dont use it often.
And I recommend you use a scale when making macarons, because you really need to be precise. there’s a lot of variables when it comes to making macarons, so you have to try and minimize them by controlling what you can, which means the ingredients should definitely be weighed with a scale. I am not sure how much 105 grams of almond flour and powdered sugar is in cups. the white sugar will be 1/2 cup and the egg whites should be around 3, but even then lots of times I will crack 3 egg whites and they dont amount to 100 grams, and I’ll need more or less. And i do live in the US, and grams is a good measurement for me to use in my recipes because all scales do have grams, while most scales around the world wont have ounces. Also, it’s you can easily convert grams into ounces and the other way around by using any free online measurement converter.
Thank you so much and have a Happy Thanksgiving!!
Hi, can’t wait to make these! How big would you say you piped them?
about 1.75″
Que delícia 😋 😋 😋 😋 😋 adoro abóbora, cheesecake e macarons!! Ficaram perfeitos!!