Forget the overpriced bakery box — you can make these fall-inspired macaroons right at home. They’re crisp on the outside, chewy in the middle, and filled with silky pumpkin butter that makes every bite taste like October. Warm spice, sweet almond, and that little bit of fancy you deserve with your coffee — kind of like our Easy Apple Strudel or Thyme Bourbon Cookies, only bite-sized and dangerously addictive.
Ingredients
- Almond meal – finely ground almonds, not almond flour (for the right texture)
- Powdered sugar – keeps the shells light and smooth
- Pumpkin pie spice – your fall flavor hero
- Egg whites – room temperature for best volume
- Vanilla extract – rounds out the flavor
- Salt – just enough to balance the sweetness
- Granulated sugar – to stabilize those egg whites
- Food coloring – optional, but a mix of yellow and red gives them that perfect pumpkin hue
- Pumpkin butter – store-bought or homemade for the filling
Equipment
- Stand mixer with whisk attachment
- Mixing bowls
- Fine mesh sieve or sifter
- Piping bag with a large round tip
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Step-by-Step Instructions
- Prep the pans:
Line 3 baking sheets with parchment paper and set aside. - Mix the dry ingredients:
In a medium bowl, whisk together almond meal, powdered sugar, and pumpkin pie spice until well combined. - Beat the egg whites:
In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Gradually add granulated sugar, one tablespoon at a time, and continue beating until soft peaks form. Stir in vanilla and salt. - Combine:
Gently fold the almond mixture into the egg whites until a smooth, thick batter forms. Add food coloring and stir just until evenly tinted — don’t overmix. - Pipe and rest:
Transfer the batter to a piping bag fitted with a large round tip. Pipe 1½-inch rounds about 1 inch apart on the prepared baking sheets. Tap the trays lightly on the counter to release any air bubbles.
Let the piped macaroons rest at room temperature for 30 minutes, until the tops look glossy and slightly dry to the touch. - Bake:
Preheat oven to 350°F (175°C). Bake for 9–10 minutes, until just set and lightly golden around the edges. Cool on the pan for 5 minutes, then transfer to wire racks to cool completely. - Fill and sandwich:
Spread pumpkin butter on half the shells and top with the remaining halves, pressing gently to seal.
Tips for Success
- Room temperature eggs whip better. Cold egg whites won’t reach those glossy peaks.
- Don’t skip the rest time. It helps form that crisp outer shell.
- Rotate your pans. Halfway through baking for even color.
- Go easy on the coloring. You’re aiming for “pumpkin chic,” not neon orange.
- Store properly. These cookies get better after a day — store in an airtight container to let the flavors meld.
Substitutions & Variations
- Swap pumpkin butter for apple butter or spiced cream cheese frosting for a twist.
- Add a sprinkle of cinnamon sugar on top before baking for extra texture.
- Use maple extract instead of vanilla for deeper autumn vibes.
Storage & Make Ahead
- Store macaroons in an airtight container at room temperature for 2–3 days, or refrigerate up to 1 week.
- Freeze unfilled shells up to 1 month; thaw before filling.
- Best flavor develops after 24 hours — if you can wait that long.
From chewy cookies to crisp biscotti, explore our full cookie and bar recipes collection for your next bake.
Serving Suggestions
Serve these with espresso, chai, or your favorite fall latte. They also make a perfect edible gift — stack a few in a cellophane bag with ribbon and a cinnamon stick for bonus points.
Pro Tip
If your macaroons crack, don’t panic. The humidity, overmixing, or skipping the rest time are usually the culprits — but even cracked macaroons taste like a little bite of heaven.
Love a good homemade treat? Check out more of our favorite dessert recipes for every sweet tooth.
Pumpkin Spice Macaroons
FrenchIngredients
- 1 ½ cups almond meal
- 1 ¼ cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 3 large egg whites - room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup granulated sugar
- 8 drops yellow food coloring - optional
- 2 drops red food coloring - optional
- ½ cup pumpkin butter - for filling
Instructions
- Line 3 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the almond meal, powdered sugar, and pumpkin pie spice until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.
- Gradually add the granulated sugar, 1 tablespoon at a time, and continue beating until soft peaks form and the tips just curl. Beat in the vanilla and salt.
- Gently fold the almond mixture and food coloring (if using) into the whipped egg whites until the batter is smooth and thick but still slightly flows when lifted.
- Transfer the batter to a piping bag fitted with a large round tip. Pipe 1½-inch rounds about 1 inch apart on the prepared baking sheets.
- Tap the baking sheets lightly on the counter to release any air bubbles, then let them rest at room temperature for about 30 minutes, until the tops look glossy and dry to the touch.
- Preheat the oven to 350°F (175°C). Bake the macaroons for 9–10 minutes, or until just set and lightly golden.
- Cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool completely.
- Once cool, spread pumpkin butter on half of the cookies and top with the remaining cookies, pressing gently to seal.
Notes
- Room-temperature eggs whip better. Cold whites won’t form stable peaks.
- Don’t skip the rest time. This helps form that crisp, glossy shell.
- Watch the bake time. Overbaking dries them out; pull them when just set.
- Store airtight. They taste even better the next day as the flavors meld.
- No food coloring? Totally fine — they’ll still be deliciously pumpkin-spiced.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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FAQs
Nope — these are chewy almond cookies, not the delicate French sandwich variety. But they’re just as addictive.
Absolutely. They’ll still taste incredible — just a little paler.
Almond meal includes the skins and has a coarser texture, which gives these macaroons their chewy bite.
Yes! Simmer canned pumpkin with brown sugar, apple juice, and spices until thick.
Usually it’s from skipping the rest period or a too-hot oven. Let them rest and bake on the middle rack next time.
I’ve never met a macaroon I didn’t like, for real. And a pumpkin spice version? Well, that just makes them even better!
If you grind the almond meal and powdered sugar in your food processor, you’ll get that glossy looking macaroon. They sound very yummy.
Thank you so much! I had no idea. Someone else told me I need to weigh everything as well. When I take on macaroons – round 5 – it’s going to get real serious ;D
I found practice makes perfect with macarons (macaroons are completely different things!) 🙂 I think I’ll have to try these out. They sound amazing!