Arrange 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.

In the bowl of your stand mixer, fitted with the whisk attachment, bread the eggs until frothy. Add the granulated sugar, one tablespoon at a time. Beat the egg whites on high until soft peaks form and the tips curl. Stir in the nut mixture and the food coloring.

Gently pour the batter into a piping bag fitted with a large round tip. Pipe the batter into 1 1/2" rounds about an inch apart from one another on the prepared baking trays. Let stand for 30 minutes before baking (the tops will develop a nice shine).

When ready, preheat the oven to 350 degrees F. Bake the cookies 9 to 10 minutes, or until just set. Allow to cool on wire racks for 5 minutes before carefully transferring to racks to cool completely.

When cool, spread pumpkin butter on half of the cookies and top with the rest, pressing ever so gently to seal.