Heavenly Pumpkin Pie Macarons Recipe: Fall’s Sweetest Treat

Pumpkin pie macarons blend classic autumn flavors with elegant French pastry techniques, creating a delightful seasonal treat.

These delicate confections capture the essence of fall’s warmth and comfort in every bite.

Crisp meringue shells sandwich a rich, spiced filling that dances between sweet and sophisticated.

Baking these macarons requires precision and patience, revolutionizeing simple ingredients into a sophisticated dessert.

Careful technique revolutionizes basic components into a magical culinary experience that celebrates seasonal ingredients.

The delicate balance of textures and flavors makes these macarons a true conversation starter at any gathering.

Mastering this recipe will elevate your baking skills and impress friends and family with your pastry prowess.

Reasons Pumpkin Pie Macarons Are So Loved

• Craft a Seasonal Flavor Symphony: Dive into a delightful fusion of classic pumpkin pie warmth and delicate French macaron elegance, creating a unique dessert that celebrates autumn's beloved flavors.
• Master Precision Baking Techniques: Experience the art of macaron-making with detailed steps like using a kitchen scale, creating perfect sugar syrup, and achieving glossy meringue peaks that transform simple ingredients into elegant treats.
• Texture Wonderland: Enjoy a delightful contrast between crisp macaron shells, creamy pumpkin pie frosting, and buttery pie crust pieces that dance together in every single bite, offering a multi-dimensional sensory experience.
• Quick Festive Dessert Magic: Whip up an impressive, show-stopping dessert that looks professionally crafted but can be prepared in under an hour, perfect for holiday gatherings or unexpected sweet cravings.

Ingredients for Pumpkin Pie Macarons

• Almond Meal, Powdered Sugar: Fine ground almonds and sugar to create a smooth, delicate macaron base with fine texture.
• Egg Whites: Essential for creating light, airy meringue structure with stability.
• Granulated Sugar: Provides sweetness and helps stabilize the meringue for perfect macaron texture.
• Food Coloring: Adds festive pumpkin-inspired color to the macaron shells.
• Lemon Juice or Cream of Tartar: Stabilizes egg whites for consistent meringue formation.

• All-Purpose Flour: Provides structure for the crisp, tender pie crust.
• Salt: Enhances overall flavor of the pie crust.
• Coconut Oil: Adds rich, tender texture and subtle coconut flavor to the crust.
• Ice Water: Helps bind the pie crust ingredients together.

• Shortening, Confectioners' Sugar: Creates smooth, creamy base for both frostings.
• Pumpkin Puree: Adds authentic pumpkin pie flavor and smooth texture.
• Vanilla Extract: Provides warm, classic flavor enhancement.
• Pumpkin Pie Spice: Delivers classic autumn spice profile.
• Milk: Adjusts frosting consistency and adds creaminess.
• Salt: Balances and deepens the overall sweetness.

Making Pumpkin Pie Macarons, Step by Step

Step 1: Sanitize And Prep Workspace

Clean mixing bowl and whisk with vinegar to remove any residue. Gather all equipment and ingredients. Use a kitchen scale for precise measurements.

Step 2: Organize Baking Surfaces

• Prepare piping bag with round tip
• Line two baking sheets with parchment paper or Silpat mat

Step 3: Create Almond Base

• Almond meal
• Powdered sugar

Sift dry ingredients together to eliminate lumps. Create a small well in center.

Step 4: Build Initial Macaron Mixture

Add egg whites to almond mixture. Fold gently until combined. Add food coloring for soft pumpkin tone.

Step 5: Craft Sugar Syrup

Heat sugar and water using medium temperature. Attach candy thermometer for accurate tracking.

Step 6: Develop Meringue Magic

• Egg whites
• Lemon juice

Whisk egg whites until soft peaks form. Stabilize with lemon juice.

Step 7: Combine Syrup And Meringue

Pour hot syrup into whisked egg whites slowly. Whip until glossy, stiff peaks develop.

Step 8: Blend Macaron Batter

Fold meringue into almond mixture in three gentle additions. Maintain smooth consistency.

Step 9: Shape Macaron Shells

Pipe 1.5-inch rounds onto prepared baking sheets. Allow shells to rest 20-30 minutes until surface feels dry.

Step 10: Bake Macaron Shells

Preheat oven to 300°F. Bake shells for 12-14 minutes. Cool completely before removing.

Step 11: Craft Pie Crust Decorations

• All-purpose flour
• Salt
• Coconut oil
• Ice water

Blend ingredients. Roll dough 1/2 inch thick. Cut decorative shapes.

Step 12: Bake Crust Pieces

Bake crust cutouts at 375°F for 10-12 minutes until golden brown.

Step 13: Whip Vanilla Frosting

• Shortening
• Confectioners' sugar
• Vanilla extract
• Salt
• Milk

Blend ingredients until smooth and creamy.

Step 14: Create Pumpkin Pie Frosting

• Shortening
• Pumpkin puree
• Confectioners' sugar
• Pumpkin pie spice
• Vanilla extract
• Salt

Mix ingredients in stand mixer until uniformly blended.

Step 15: Assemble Macarons

Pair matching macaron shells. Pipe pumpkin frosting on bottom shell. Add pie crust piece. Top with second shell.

Step 16: Final Decorative Touch

Pipe vanilla frosting dollop. Dust with pumpkin pie spice for elegant finish.

Pro Tips for Baking Pumpkin Pie Macarons

• Control Moisture Carefully: Ensure your workspace is completely dry and humidity-free to prevent macaron shell cracking or becoming sticky.
• Sift Dry Ingredients Thoroughly: Repeatedly sift almond meal and powdered sugar to guarantee ultra-smooth, lump-free macaron shells with perfect texture.
• Master Meringue Technique: Whip egg whites to precise soft peaks and watch sugar syrup temperature closely for consistent, glossy meringue that creates signature macaron shine.
• Rest Shells Strategically: Allow piped macarons to form a thin skin before baking, which creates the classic smooth top and prevents cracking during cooking.
• Chill for Enhanced Flavor: Refrigerate assembled macarons for 24 hours to allow flavors to meld and develop a more intense pumpkin pie taste and creamy texture.

How to Store and Reheat Pumpkin Pie Macarons

• Refrigeration: Store completed macarons in an airtight container layered with parchment paper between each row to prevent sticking. Refrigerate up to 5 days for best texture and flavor preservation.
• Freezing: Carefully wrap individual macarons in plastic wrap, then place inside a freezer-safe container. Freeze up to 3 months for long-term storage. Thaw overnight in the refrigerator before serving.
• Reheating: Allow chilled macarons to sit at room temperature for 15-20 minutes before enjoying. Avoid direct microwave heating to maintain delicate macaron shell's crisp exterior and soft interior.

What Pairs Well with Pumpkin Pie Macarons

• Craft Cozy Autumn Beverage Pairings: Complement these pumpkin pie macarons with warm spiced apple cider or a creamy chai latte, enhancing the seasonal flavors and creating a delightful taste experience.
• Select Complementary Wine Notes: Pair these delicate macarons with a late harvest Riesling or a smooth moscato, whose subtle sweetness will harmonize beautifully with the pumpkin pie spice and creamy frosting.
• Create Dessert Plate Companions: Serve alongside toasted pecans or candied walnuts to add textural contrast, providing a nutty crunch that balances the macaron's delicate shell and rich filling.
• Enhance Flavor Experience: Garnish the serving plate with a light dusting of ground cinnamon or a few whole star anise pods, creating an aromatic backdrop that amplifies the warm, comforting autumn flavors of the pumpkin pie macaron.

Creative Variations for Pumpkin Pie Macarons

• Autumn Spice Crunch: Replace pie crust with crushed graham crackers and sprinkle toasted pecans between macaron layers for added texture and warm seasonal flavor.
• Maple Pumpkin Dream: Substitute vanilla frosting with maple-infused cream cheese filling and incorporate a touch of maple syrup into pumpkin frosting for rich, decadent notes.
• Caramel Pumpkin Swirl: Drizzle homemade salted caramel sauce between macaron shells and add a light caramel buttercream layer alongside pumpkin frosting for complex, luxurious taste.
• Chai Pumpkin Fusion: Blend chai spices into pumpkin frosting and dust macaron shells with cinnamon sugar for a warming, aromatic spin on the classic recipe.

Pumpkin Pie Macarons Recipe

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4.6 from 12 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

French-inspired pumpkin pie macarons blend classic autumn flavors with delicate Parisian pastry technique. Crisp almond shells cradle silky pumpkin buttercream, offering you a sophisticated twist on traditional holiday desserts.

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Ingredients

Scale 1x2x3x

Macaron Shells:

Main Ingredients:

• 106 grams (3.74 ounces) almond meal
• 106 grams (3.74 ounces) powdered sugar
• 115 grams (4.06 ounces) granulated sugar

Egg Components:

• 41 grams (1.45 ounces) egg whites
• 45 grams (1.59 ounces) egg whites

Additional Ingredients:

• 79 grams (2.79 ounces) water
• Dash of cream of tartar or lemon juice
• Orange and brown powdered or gel food coloring

Coconut Oil Pie Crust:

Main Ingredients:

• 1 cup (120 grams) all-purpose flour
• ¼ cup (59 milliliters) coconut oil

Additional Ingredients:

• ¼ teaspoon salt
• 4 tablespoons ice-cold water

Optional:

• Granulated sugar and cinnamon for dusting

Vanilla Frosting:

Main Ingredients:

• ½ cup (113 grams) organic shortening or vegan butter
• ¾ cup + 2 tablespoons (100 grams) confectioners’ sugar

Additional Ingredients:

• Seeds from ¼ vanilla bean (or ½ teaspoon vanilla extract)
• Pinch of salt
• Dash of non-dairy milk

Pumpkin Pie Frosting:

Main Ingredients:

• ½ cup (113 grams) shortening
• 1 cup (120 grams) confect

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Instructions

1. Sanitize the mixing bowl and whisk with vinegar to eliminate any potential residue, ensuring a clean workspace for precise macaron preparation.
2. Meticulously measure all ingredients using a kitchen scale for accuracy.
3. Prepare a piping bag with a Wilton tip 12 and line two baking sheets with Silpat or parchment paper.
4. Sift almond meal and powdered sugar together to create a smooth, lump-free dry mixture.
5. Create a well in the dry ingredients, incorporate 41g egg whites, and blend until smooth. Add desired food coloring and set aside.
6. Construct a sugar syrup by heating granulated sugar and water, using a candy thermometer to monitor temperature precisely.
7. When syrup approaches 200°F, whip the remaining 45g egg whites to soft peaks, stabilizing with lemon juice or cream of tartar.
8. Once syrup reaches 248°F, carefully stream it into the whisked egg whites while continuously mixing until a glossy, stiff meringue forms.
9. Gently fold the meringue into the almond mixture in three stages, maintaining the delicate air bubbles.
10. Transfer the batter to the prepared piping bag and create 1.5-inch rounds on the baking sheets.
11. Allow macarons to rest for 20-30 minutes until a thin skin develops, then preheat the oven to 300°F.
12. Bake for 12-14 minutes, then cool completely before removing shells from the parchment.
13. For the coconut oil pie crust, combine flour and salt with coconut oil using a pastry cutter.
14. Gradually add ice water until the dough coheres, then roll out to 1/2 inch thickness.
15. Cut decorative shapes with cookie cutters and bake at 375°F for 10-12 minutes until golden.
16. Prepare vanilla frosting by blending shortening, confectioners’ sugar, vanilla, salt, and milk until smooth.
17. Create pumpkin pie frosting by mixing shortening, pumpkin puree, confectioners’ sugar, pumpkin pie spice, vanilla, and salt.
18. Pair macaron shells by matching sizes.
19. Pipe a generous swirl of pumpkin pie frosting on one shell, position a pie crust cutout, and add another frosting layer.
20. Crown with a second macaron shell.
21. Finish by piping a delicate vanilla frosting dollop and dusting with pumpkin pie spice.

Notes

• Precision matters when making macarons, so use a kitchen scale for accurate ingredient measurements.
• Wiping down your mixing bowl with vinegar removes any grease that could prevent egg whites from whipping properly.
• Resting the piped macaron shells before baking allows them to develop a crucial protective skin, ensuring smooth, glossy tops.
• Temperature control is critical: use a candy thermometer to achieve the perfect sugar syrup for stable meringue.
• Fold the meringue gently into the almond mixture to maintain its delicate air bubbles and achieve the classic macaron texture.
• Let cooled shells mature for 24 hours in the refrigerator for enhanced flavor and texture development.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 24 g
• Sodium: 60 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg