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Pumpkin Pie Macarons offer the charm of classic French patisserie with the autumnal warmth of pumpkin spice pie. These macarons are crisp on the outside with a creamy spiced pumpkin filling inside, along with a playful accent of buttery pie crust cookies for extra crunch. This is my go-to treat whenever I want something show-stopping for Thanksgiving or to impress at a fall party. Even though they look bakery-perfect, you can pull them off at home if you follow this guide.
The first time I made these macarons, I worried they would fall flat, but every shell came out with perfect feet and that cozy pumpkin aroma filled my kitchen. Even my picky eater cousin kept sneaking extra cookies off the tray.
Ingredients
- Almond meal for the shells: Go for finely ground meal that feels sandy not chunky which ensures smooth macaron tops.
- Powdered sugar: Sweetens and produces that signature crispy bite. Sift to prevent lumps.
- Egg whites: Provide structure for perfect shells. Use room temperature whites for best results.
- Granulated sugar: Stabilizes the meringue while giving it shine.
- Water: For the sugar syrup. Filtered is ideal to avoid off flavors.
- Cream of tartar or lemon juice (optional): For extra stable meringue
- Orange and brown food coloring: To mimic pumpkin pie shades. Gel or powder color gives vibrancy without thinning the batter.
- All purpose flour in the crust: Choose a brand with moderate protein for flakiness.
- Coconut oil in the crust: Makes it light and slightly tropical. Look for virgin coconut oil that smells fresh.
- Salt: Enhances flavor in every component.
- Ice water: Keeps the crust tender. Use truly ice-cold water.
- Granulated sugar and cinnamon for dusting crust pieces: Adds sparkle and warmth.
- Vegan butter or regular butter: For silky smoothness in filling and crust.
- Confectioners sugar in the fillings: Creates that creamy texture. Sift it so the filling stays lump free.
- Vanilla bean or vanilla extract: For deep flavor in the buttercream.
- Pumpkin puree in the filling: Brings real autumn taste. Use pure pumpkin not pie filling.
- Pumpkin pie spice: Is the star for warmth and aroma.
- Non dairy milk or dairy: For adjusting filling consistency. Go slowly when adding so it does not get runny.
Instructions
- Prep Equipment and Ingredients:
- Clean mixing bowls and whisk attachments thoroughly with a splash of vinegar to remove any lingering grease that could deflate the meringue. Weigh ingredients carefully using a kitchen scale for precise results.
- Mix Dry Ingredients:
- Sift almond meal and powdered sugar into a large bowl to remove any clumps. Mix them gently with a spatula to combine for even blending.
- Make the Almond Paste:
- Create a well in the center of the almond and sugar blend. Add 41 grams of egg whites into the well and fold gently until the mixture is fully combined. Add food coloring now and mix until the paste looks smooth and homogenous. The paste should be thick and hold its shape but not dry.
- Prepare the Sugar Syrup:
- In a small saucepan, combine granulated sugar and water. Set a candy thermometer on the pan, being careful it does not touch the bottom. Heat on medium until the syrup reaches 200 degrees F.
- Start the Meringue:
- While syrup heats, begin whipping 45 grams egg whites in a stand mixer on medium speed. Add a small dash of lemon juice or cream of tartar for stabilization.
- Finish Sugar Syrup and Combine:
- When syrup reaches 248 degrees F, remove from heat and pour it gradually down the side of the mixer bowl into the softly whipped egg whites while mixing. Turn the mixer to high and continue whisking until stiff glossy peaks form and the meringue is cool to the touch.
- Macaronage:
- Gently fold the meringue into the almond paste in three portions, making sure each addition is fully incorporated before adding more. Use a circular folding technique along the sides of the bowl and then through the center for an airy batter. Stop folding when thick ribbons cascade off the spatula and settle slowly.
- Pipe the Macarons:
- Transfer batter to a piping bag with a round tip. Pipe rounds about 1.5 inches wide onto lined baking sheets, leaving an inch of space between each. Tap trays three times hard on the counter to release air bubbles and pop any visible ones with a toothpick.
- Rest and Bake:
- Let piped shells rest at room temperature for 20 to 30 minutes or until a skin forms so they are dry to the touch. Preheat oven to 300 degrees F. Bake for 12 to 14 minutes until shells are set and feet have formed. Cool completely before removing from the tray.
- Coconut Oil Pie Crust Cookie Garnish:
- Preheat oven to 375 degrees F. In a bowl, combine flour and salt. Cut in coconut oil until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until a dough forms. Roll the dough out to half an inch thick and cut shapes with small cookie cutters. Arrange on a lined baking sheet, brush with egg white, sprinkle with sugar and cinnamon, and bake for 10 to 12 minutes until golden. Let cool fully.
- Make Buttercream and Pumpkin Pie Filling:
- Cream butter and confectioners sugar together until pale and fluffy. Add seeds of vanilla bean, a pinch of salt, and a dash of non dairy milk for spreadability. For pumpkin filling, beat shortening with pumpkin puree, confectioners sugar, pumpkin pie spice, vanilla, and a tiny pinch of salt. The texture should be smooth and pipeable.
- Assemble the Macarons:
- Pair similar-sized shells together. Pipe a swirl of vanilla buttercream and a dot of pumpkin filling on one shell, then gently press another shell on top. Decorate each finished macaron with a tiny pie crust cookie for extra crunch and festive flair.
Pumpkin puree is my favorite part because it brings authentic pie flavor to each bite. I still remember the excitement on my nephew’s face when he bit into the macaron expecting just a regular cookie and instead got a burst of creamy pumpkin spice with a hint of cinnamon from the crust.
Storage Tips
For freshest texture, store filled macarons in an airtight container in the fridge and let them sit at room temperature for ten minutes before eating. If making ahead, bake only the shells and freeze them in a single layer with parchment between for up to three months.
Ingredient Substitutions
Swap almond meal for finely ground sunflower seeds for a nut free option. If you are out of coconut oil, regular unsalted butter works for the crust. For dairy free creaminess in the filling, stick to vegan butter or high quality shortenings.
Serving Suggestions
Display these macarons piled high on a vintage cake stand surrounded by cinnamon sticks or whole cloves. For a wow effect at Thanksgiving, pair each macaron with a steaming mug of chai or pumpkin spice latte.
Cultural and Seasonal Context
Macarons originated in Italian monasteries but became a symbol of French patisserie. This pumpkin pie twist marries that tradition with the classic American holiday dessert, making it a favorite for autumn gatherings or Friendsgiving.
Seasonal Adaptations
Add apple pie spice to the filling for a hint of orchard flavor
Substitute sweet potato puree for pumpkin in a pinch
Use red and gold food coloring for a harvest-inspired palette
Success Stories
Even if your first batch is not perfect, do not give up. My neighbor confessed she failed twice before those iconic macaron feet appeared. Now she ships big boxes to friends every fall.
Freezer Meal Conversion
Unfilled shells freeze especially well and thaw quickly. Once assembled with the pumpkin filling, arrange macarons in a single layer before freezing and allow them to rest at room temperature before eating for the crispiest exterior.
Let these macarons be the centerpiece of your fall dessert tray and share them with those you love. Every bite brings cozy pumpkin spice and a little celebration of homemade magic.
Recipe Q&A
- → How do I achieve smooth macaron shells?
Sift almond meal and powdered sugar to remove lumps and properly mix the batter. Follow the macaronage process to reach a ribbon-like consistency without overmixing.
- → What gives these macarons their pumpkin flavor?
Pumpkin spice and a hint of pumpkin puree in the filling provide aromatic, warm notes reminiscent of classic pumpkin pie.
- → Can I use regular butter instead of vegan alternatives?
Yes, both dairy and vegan butter work for the filling and crust. Choose whichever suits your preference or dietary needs.
- → What is the purpose of the pie crust garnish?
The pie crust garnish adds a delightful crunch and visual appeal, enhancing the festive, pie-inspired character of the macarons.
- → How do I prevent hollow macarons?
Ensure proper mixing, avoid over-folding, rest shells thoroughly before baking, and monitor oven temperature for even baking.