Pumpkin Pie Macarons Recipe

I created dairy free pumpkin pie French macarons filled with pumpkin pie frosting and a surprising pie crust center that belong in Perfect Fall Desserts.

I have a weird little obsession with Pumpkin Pie Macarons. They look like tiny, elegant pies but somehow fit in your hand, and I can’t help sneaking one before guests arrive.

The shells, made with almond flour, give that delicate nutty backbone, while the pumpkin puree in the frosting brings real pumpkin flavor, not just spice. There’s a sneaky pie crust center that makes each bite do a double take.

I keep picturing them on a Thanksgiving Desserts Homemade table or listed under Perfect Fall Desserts — everyone thinks they’re bakery-level, and yet I still mess some up, which makes them feel real.

Ingredients

• Almond flour: Ground almonds add protein and fiber, give nuttiness and stabilize shells.
• Egg whites: Provide protein and structure, lighten shells when whipped, dry tasting on their own.
• Powdered sugar: Sweetens, melts into batter for smooth shells, mostly simple carbs, not very nutritious.
• Pumpkin puree: Adds moisture, fiber and vitamin A, gives warm pumpkin flavor and richness.
• Vegan butter: Fat for richness and flaky crusts, mostly fat calories, helps mouthfeel and spread.
• All purpose flour: Builds crust structure, mostly carbs, becomes tender if chilled and handled gently.
• Pumpkin pie spice: Warming spice blend, adds aroma and depth, little nutrition, lots of flavor.

Ingredient Quantities

• For the macaron shells: 120 grams almond flour finely ground and sifted (about 1 cup)
• For the macaron shells: 200 grams powdered sugar sifted (about 1 2/3 cups)
• For the macaron shells: 90 grams egg whites room temp (about 3 large)
• For the macaron shells: 100 grams granulated sugar (about 1/2 cup)
• For the macaron shells: pinch fine salt
• For the macaron shells: 1/8 teaspoon cream of tartar optional
• For the macaron shells: 1 1/2 teaspoons pumpkin pie spice
• For the macaron shells: 1/4 teaspoon ground cinnamon
• For the macaron shells: a few drops orange gel food coloring
• For the pumpkin pie frosting: 113 grams vegan butter softened (1/2 cup)
• For the pumpkin pie frosting: 240 grams powdered sugar sifted (about 2 cups)
• For the pumpkin pie frosting: 120 grams pumpkin puree (1/2 cup)
• For the pumpkin pie frosting: 1 teaspoon vanilla extract
• For the pumpkin pie frosting: 1 teaspoon pumpkin pie spice
• For the pumpkin pie frosting: pinch salt
• For the pumpkin pie frosting: 1 to 2 tablespoons nondairy milk to thin as needed
• For the pie crust center: 120 grams all purpose flour (about 1 cup)
• For the pie crust center: 113 grams cold vegan butter cubed (1/2 cup)
• For the pie crust center: 2 tablespoons granulated sugar
• For the pie crust center: 1/4 teaspoon salt
• For the pie crust center: 2 to 4 tablespoons ice water
• For the pie crust center optional: 1 tablespoon nondairy milk for brushing

How to Make this

1. Make the pie crust first so it can chill: cut 113 g cold vegan butter into 120 g all purpose flour with 2 tablespoons granulated sugar and 1/4 teaspoon salt until pea sized crumbs, add 2 to 4 tablespoons ice water just until it holds, form a disc, wrap and chill 30 minutes.

2. While dough chills sift 120 g almond flour with 200 g powdered sugar, 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon ground cinnamon and a pinch of fine salt; set aside.

3. Whip 90 g room temperature egg whites with a pinch of salt and optional 1/8 teaspoon cream of tartar until foamy, then slowly add 100 g granulated sugar and whip to stiff glossy peaks; add a few drops orange gel coloring and mix briefly.

4. Fold the dry mix into the meringue gently with a spatula using macaroonage technique until batter flows like lava and makes a ribbon when lifted, don’t overmix or it will be too loose.

5. Pipe small rounds (about 1 inch across) onto parchment or silicone mats, bang the tray a few times to pop big air bubbles, and let the piped shells rest at room temp until a dry skin forms on top, 30 to 60 minutes depending on humidity.

6. While shells rest roll the chilled pie crust 1/8 inch thick, cut small circles slightly smaller than your macaron shells, place on a parchment lined sheet, brush with 1 tablespoon nondairy milk if using, bake at 375 F (190 C) for about 10 to 12 minutes until golden, cool and break into centers that will fit inside the macarons.

7. Preheat oven to 300 F (150 C). Bake the macaron shells on middle rack for 14 to 16 minutes (rotate once if your oven is uneven). Let shells cool completely on the sheet before removing.

8. Make the pumpkin pie frosting: beat 113 g softened vegan butter, add 240 g sifted powdered sugar, 120 g pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice and a pinch of salt; beat until smooth and add 1 to 2 tablespoons nondairy milk to reach a pipeable consistency.

9. Assemble: pipe a ring or dollop of frosting onto half the shells, press a baked pie crust center into the frosting, top with the matching shell and press gently to adhere. Chill for 20 to 30 minutes to set, store refrigerated and bring to room temp before serving.

Equipment Needed

1. Digital kitchen scale (grams) — accurate measuring is everything
2. Stand mixer or electric hand mixer with whisk attachment for whipping egg whites
3. 2 or 3 mixing bowls (small for whites, medium for dry mix, large for folding)
4. Fine mesh sieve or flour sifter for almond flour and powdered sugar
5. Rubber or silicone spatula for gentle folding and scraping bowls
6. Piping bag and round piping tip (or disposable bags with the corner snipped)
7. Baking sheets (2 or 3) plus parchment paper or silicone baking mats
8. Rolling pin and a small round cookie cutter slightly smaller than your macaron shells
9. Pastry brush (for brushing nondairy milk) and an oven thermometer if your oven runs uneven

(Note: if you dont have a stand mixer, a good electric hand mixer works fine)

FAQ

Pumpkin Pie Macarons Recipe Substitutions and Variations

• Almond flour (120 g): almond meal (1:1, a bit coarser so sift more), finely ground hazelnut or pistachio flour (1:1, will add a stronger nutty flavor), or oat flour + 10% cornstarch (use about 110 g oat flour + 10 g cornstarch to mimic texture, shells may be less stable).
• Egg whites (90 g): aquafaba (about 2 tbsp aquafaba per egg white, whip to stiff peaks, may need longer drying), powdered egg white rehydrated per package directions (use weight equivalent), or pasteurized liquid egg whites (1:1 by weight).
• Vegan butter (113 g): solid coconut oil (1:1, adds faint coconut flavor and firms up when cold), plant-based stick margarine (1:1, very similar texture), or vegetable shortening (1:1, neutral flavor but less creamy mouthfeel).
• Pumpkin puree (120 g): canned sweet potato or butternut squash puree (1:1, same texture), roasted and mashed pumpkin purée (1:1, fresher flavor), or carrot puree (1:1, milder, bump up spices and sweetener slightly).

Pro Tips

1) Weigh and sift like your life depends on it. If your almond flour looks grainy, pulse it with the powdered sugar in a food processor then sift again, you’ll get much smoother shells. For batter consistency use the ribbon test: if it seems too thick fold more, if it gets too loose stop and let it rest a minute, or gently fold in one tablespoon more dry mix at a time to tighten it up.

2) Egg whites matter more than you think. Separate carefully so no yolk gets in, let them come to room temp for 20–30 minutes, and add the granulated sugar slowly while whipping. If you accidentally overwhip the meringue you can usually rescue it by whipping one fresh egg white to soft peaks and folding that in, rather than starting from scratch.

3) Dry skin and humidity are the macaron killer. Rest piped shells until the surface is matte and you can touch it lightly without sticking, that can take longer on humid days. If your kitchen is muggy use a fan or put the tray in a turned off oven with only the oven light on for a few minutes to help dry the tops, and always tap the tray or pop visible bubbles before baking.

4) Bake, store and assemble smart. Use an oven thermometer and bake on the middle rack, rotate if needed, then cool completely before lifting. You can make shells ahead and freeze them unfilled between parchment sheets, thaw in the fridge overnight before filling. Store finished macarons chilled in an airtight container and let them come to room temp 20 to 30 minutes before serving so the flavors bloom.