Pumpkin Macarons Recipe with Pumpkin Buttercream Filling #PumpkinWeek

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These amazing Pumpkin Macarons are a delicious take on french macarons with a pumpkin buttercream filling that are perfect for a fall dessert.

pumpkin macarons

You will fall in love with this new recipe. These pumpkin macarons are my favorite pumpkin recipe yet.

Pumpkin Macarons Recipe

Here is a list of the ingredients you will need to complete this macaron recipe and the pumpkin butter cream . The full list of measurements are in the recipe card below.

These pumpkin spice macarons get most of their flavor from the filing, but we did put pumpkin spice extract into the shells and pumpkin spice and puree into the filling.

Here are some more Macarons recipes that we love for you to check out: Raspberry Macaron RecipeLemon Macaron RecipeFresh Strawberry Macarons RecipeVanilla Macarons Recipe, and we even made Keto Macarons.

These pumpkin macarons would look great on top of a fall cake similar to what we did here: Strawberry & Macaron Cake Recipe.

Pumpkin Buttercream

These macarons are filled with pumpkin buttercream. You can use this recipe for filling macarons or even as icing for a fall pumpkin cake.

pumpkin macarons

Here are some more pumpkin dessert recipe you need to check out: Pumpkin Chia Pudding, Pumpkin Whoopie Pies Recipe with Cream Cheese Filling, Pumpkin Spice Cookies, and Pumpkin Bundt Cake.

Tools & Supplies

You can use a stand mixer or an electric hand mixer with paddle and whisk attachments. The stand mixer makes it easier, but if you only have a electric mixer that will work too. By hand with a whisk is possible, but a ton of work.

  • Stand Mixer (paddle and whisk attachment)
  • Baking Sheet
  • Parchment Paper or Silicone Mat (see notes)
  • Mixing Bowl
  • Piping Bag
  • Piping Tip

How to Make Macarons Shells?

Line a few cookie sheets with parchment paper or a silicone mat.

Use a round object like back of large piping tip to draw circle on your parchment paper. It should be about 1 inch in diameter with about an inch space in between each circle.

Since you need 2 macaron shells to make 1 cookie, you will need at least two baking sheets and parchment paper for this recipe.

If you are using a silicone mat, you will need to increase the baking time to 18 to 20 minutes. Take out at 18 and if you need to, you can add back in for another 2 minutes.

Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. *

Almond flour macaons

NOTE : * Some almond flour says finely ground, but it still needs further processing. To prevent lumpy bumpy macarons, this is a must.

Then, using a sifter, add the dry ingredients and gradually sift the mixture into a bowl.

Once you are done sifting, set the dry ingredients aside.

Wet Ingredients Instructions

Start by carefully crack three eggs into a bowl without puncturing the yolk.

Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.

Then, add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.

Next, using a whisk attachment on a stand mixer, whip the egg whites until they get fluffy.

Then, add the granulated sugar, pumpkin spice extract, and a few drops of food coloring.

Wet Ingredients pumpkin macarons

Get the color you want before the stiff peaks form. Do not add color after the eggs meringue becomes stiff.

Continue to whip them until you get stiff peaks. **

NOTE: ** To check if you have stiff peeks, you pull the whisk out. If the peeks fall over, then they are not stiff yet.

Once you have stiff peeks, grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.

When adding in the dry mixture, make sure to fold rather than mix. Scoop from the bottom of the bowl upwards and folding it over.

Continue this until all the dry and wet mixture is incorporated. ***

NOTE: *** You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.

How to Pipe Macaron Shells?

Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.

Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper. ****

NOTE: **** Keep the bag straight up and fill about 2/3 of the circle so that when you knock the air out in the next step.

Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons. *****

NOTE: ***** You can do this a few time to get the air bubbles out. If you see an air bubble pop up, you can pop it with a tooth pick at this stage only. Don’t do it after the film has formed.

When all the batter has been piped, let it sit on the counter for at least 30 minutes.

This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking and help make macaron feet.

If you don’t do this, the result might not look as close to what you envision when you picture a macaron.

How to Bake Macarons?

While waiting for the macaron shells to form a film over them, preheat the over to 300 degrees.

Place the first tray in and bake for 15-18 minutes for parchment paper and 18 to 20 for silicone mat.

DO NOT be tempted to open the over door while it is baking, because this can result in an uneven bake.

Take the macarons out of the oven.

If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.

You will be able to tell when they are ready because they will come off the parchment without sticking at all.

Let them cool completely before adding any filling.

Once you finish one tray, set it aside, and start on the next.

How to Make Pumpkin Buttercream?

Start by taking the butter out of the fridge to let it come to room tempature and soften.

Using the paddle attachment on the stand mixer, cream the softened butter until it is light and fluffy.

If it is completely softened to room temperature, it should take 2 to 3 minutes to cream the butter.

You will need to use a spatula to scrape down the sides of the mixing bowl.

Then, add in the powdered sugar a little bit at a time. Continue to mix.

Next, add in the pumpkin spice extract and pumpkin puree l into the butter and sugar mixture.

Add the pumpkin butter cream to a piping bag. Pipe the filling into the macarons and gently add the other side of the macaron shell.

pumpkin macarons
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Pumpkin Macarons Recipe

These amazing Pumpkin Macarons are a delicious take on french macarons with a pumpkin buttercream filling that are perfect for a fall dessert.
Course Desserts
Cuisine French
Keyword French Desserts, Pumpkin desserts
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 Cookies
Calories 139kcal

Ingredients

Instructions

  • Line a few cookie sheets with parchment paper or a silicone mat.
  • Use a round object like back of large piping tip to draw circle on your parchment paper. It should be about 1 inch in diameter with about an inch space in between each circle.
  • Since you need 2 macaron shells to make 1 cookie, you will need at least two baking sheets and parchment paper for this recipe.
  • If you are using a silicone mat, you will need to increase the baking time to 18 to 20 minutes. Take out at 18 and if you need to, you can add back in for another 2 minutes.
  • Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. *
  • Then, using a sifter, add the dry ingredients and gradually sift the mixture into a bowl.
  • Once you are done sifting, set the dry ingredients aside.
  • Start by carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk.
  • Then, add a half teaspoon of salt to the egg whites and begin to whip. Cream of tartar is also traditionally used as a stabilizer.
  • Next, using a whisk attachment on a stand mixer, whip the egg whites until they get fluffy.
  • Then, add the granulated sugar, vanilla extract, and a few drops of food coloring.
  • Get the color you want before the stiff peaks form. Do not add color after the eggs meringue becomes stiff.
  • Continue to whip them until you get stiff peaks. **
  • Once you have stiff peeks, grab a spatula and begin adding the dry mixture to the meringue a quarter at a time.
  • When adding in the dry mixture, make sure to fold rather than mix. Scoop from the bottom of the bowl upwards and folding it over.
  • Continue this until all the dry and wet mixture is incorporated. ***
  • How to Pipe Macaron Shells?
  • Use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
  • Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper. ****
  • Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons. *****
  • When all the batter has been piped, let it sit on the counter for at least 30 minutes.
  • This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking and help make macaron feet.
  • If you don’t do this, the result might not look as close to what you envision when you picture a macaron.
  • While waiting for the macaron shells to form a film over them, preheat the over to 300 degrees.
  • Place the first tray in and bake for 15-18 minutes for parchment paper and 18 to 20 for silicone mat.
  • DO NOT be tempted to open the over door while it is baking, because this can result in an uneven bake.
  • Take the macarons out of the oven.
  • If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
  • You will be able to tell when they are ready because they will come off the parchment without sticking at all.
  • Let them cool completely before adding any filling.
  • Once you finish one tray, set it aside, and start on the next.

How to Make Pumpkin Buttercream?

  • Start by taking the butter out of the fridge to let it come to room tempature and soften.
  • Using the paddle attachment on the stand mixer, cream the softened butter until it is light and fluffy.
  • If it is completely softened to room temperature, it should take 2 to 3 minutes to cream the butter.
  • You will need to use a spatula to scrape down the sides of the mixing bowl.
  • Then, add in the powdered sugar a little bit at a time. Continue to mix.
  • Next, add in the pumpkin spice extract and pumpkin puree l into the butter and sugar mixture.
  • Add the pumpkin butter cream to a piping bag. Pipe the filling into the macarons and gently add the other side of the macaron shell.
Nutrition Facts
Pumpkin Macarons Recipe
Amount Per Serving
Calories 139 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 10mg3%
Sodium 104mg4%
Potassium 9mg0%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 19g21%
Protein 1g2%
Vitamin A 313IU6%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

NOTE : * Some almond flour says finely ground, but it still needs further processing. To prevent lumpy bumpy macarons, this is a must.
NOTE: ** To check if you have stiff peeks, you pull the whisk out. If the peeks fall over, then they are not stiff yet.
NOTE: *** You will know it is ready by doing the figure 8 test. This means you can dip the spatula and pick it up and to a complete, continuous figure as the batter drips off.
NOTE: **** Keep the bag straight up and fill about 2/3 of the circle so that when you knock the air out in the next step.
NOTE: ***** You can do this a few time to get the air bubbles out. If you see an air bubble pop up, you can pop it with a tooth pick at this stage only. Don’t do it after the film has formed.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

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