If you’ve ever found yourself torn between craving classic pumpkin pie and the delicate charm of French macarons, today’s recipe is about to make your dessert dreams come true. These Pumpkin Pie Macarons blend the rich, spiced goodness of pumpkin pie with the airy, crisp-chewy perfection of macarons—an elegant treat that’s easier to make than you think (yes, really!).

As someone who’s burned her fair share of pie crusts and deflated countless meringues, I promise you—this recipe is forgiving and oh-so-rewarding. Whether you’re looking to impress your Thanksgiving guests or just need a sweet pick-me-up for a cozy fall afternoon, these little beauties bring big autumn vibes.

We’ll add a buttery pie crust topping, a fluffy vanilla frosting dollop (because whipped cream vibes are essential), and a generous sprinkle of pumpkin pie spice. So, tie on that apron and let’s create a treat that tastes like fall wrapped in a Parisian hug.

Why You’ll Love These Pumpkin Pie Macarons

Macarons can seem a little “fancy pants,” but trust me—these Pumpkin Pie Macarons are all about fun, fall flavors and a dessert that will actually get people talking. The crispy shell, the creamy pumpkin spice frosting, and that cute little pie crust topper? Irresistible. Plus, they’re the perfect make-ahead dessert that doubles as an adorable edible centerpiece.

Ingredients You’ll Need

For the Macaron Shells:

Almond meal, powdered sugar, egg whites, granulated sugar, water
Cream of tartar (or lemon juice)
Orange and brown food coloring (optional but festive!)

Coconut Oil Pie Crust:

All-purpose flour, coconut oil, salt, ice water
Cinnamon and sugar for dusting (optional)

Frostings:

Vanilla Frosting Dollop: Shortening or butter, confectioners sugar, vanilla bean seeds, non-dairy milk, pinch of salt
Pumpkin Spice Frosting: Shortening or butter, pumpkin puree, confectioners sugar, pumpkin pie spice, vanilla extract, pinch of salt

How to Make Pumpkin Pie Macarons

Prepare Your Macaron Shells

Wipe your bowl and whisk with vinegar (this keeps the meringue happy).
Sift together almond meal and powdered sugar, fold in egg whites to form a paste, and tint it with orange and brown coloring for a pumpkin-perfect hue.
Cook sugar and water to 248°F for a glossy Italian meringue. When the syrup reaches 200°F, start whisking egg whites to soft peaks.
Carefully stream hot syrup into the meringue while whipping on medium speed. Whisk until stiff, glossy peaks form.
Fold the meringue into the almond paste in thirds until your batter falls in thick ribbons.

Pipe and Bake

Pipe 1.5-inch rounds onto lined baking sheets. Tap trays to pop air bubbles.
Let them rest for 20-30 minutes until dry to the touch.
Bake at 300°F for 12-14 minutes and let cool completely.

Make the Pie Crust Topping

Combine flour, coconut oil, salt, and ice water into a dough.
Roll out and cut into small decorative shapes (tiny leaves are adorable!).
Bake at 350°F until golden and crispy.

Frostings and Assembly

Whip up the vanilla frosting dollop and the spiced pumpkin pie frosting.
Pipe a swirl of pumpkin frosting onto half the macaron shells.
Top with a pie crust cutout and a small dollop of vanilla frosting.
Dust lightly with pumpkin pie spice for that final “ta-da” moment.

Pro Tips for Macaron Success

Let’s be honest—macarons have a diva reputation. But a few tricks make all the difference:

Scale it out: Kitchen scales are your best friend here. Precision is key.
Rest your shells: Don’t skip this step, even if you’re tempted. A proper “skin” helps those signature macaron feet rise.
Watch the weather: Humid days are not macaron-friendly, but a dehumidifier or air conditioning helps.
Don’t panic over peaks: Your meringue doesn’t need to be picture-perfect; as long as it’s glossy and holds medium-stiff peaks, you’re golden.

The Story Behind These Sweet Little Pies

This recipe was born out of a happy kitchen accident. One Thanksgiving, I ran out of pie crust dough mid-baking and thought, “Why not sandwich the filling between macarons?” (Desperate times, delicious measures.) That “oops” turned into a tradition. Now, my family asks for these Pumpkin Pie Macarons every fall. Even my pie-purist dad had to admit they’re a game-changer. Sometimes, a little creative kitchen chaos leads to something magical!

What to Serve with Pumpkin Pie Macarons

These macarons are the perfect sweet ending to a hearty autumn meal. Pair them with a warm mug of spiced chai or a pumpkin spice latte for the ultimate cozy treat. They also play beautifully on a dessert platter next to apple cider donuts or cranberry bars. If you’re hosting a gathering, arrange them on a rustic wooden board with cinnamon sticks and mini pumpkins—it’s a Pinterest-worthy moment waiting to happen.

How to Store Pumpkin Pie Macarons

Macarons are like fine wine—they get better after a little rest. Store them in an airtight container in the fridge for up to 5 days. The frosting will meld into the shell, making them even more flavorful. If you need to store them longer, pop them in the freezer (assembled or just the shells) for up to a month. Just let them thaw in the fridge overnight. Tip: Keep the pie crust toppers separate until serving to maintain their crispness.

FAQs About Pumpkin Pie Macarons

Can I substitute the coconut oil in the pie crust?

Absolutely! You can swap in butter or even a vegan butter alternative. The coconut oil adds a slight nutty flavor, but feel free to customize.

Do I have to use a kitchen scale?

For macarons, a scale really is your best buddy. It ensures the right texture and structure. But if you’re in a pinch, precise measuring cups and spoons will do.

What if I don’t have pumpkin pie spice?

No problem! Mix cinnamon, nutmeg, ginger, and a dash of cloves. Voilà—homemade pumpkin pie spice in seconds.

How do I prevent hollow macarons?

Don’t overwhip your meringue and keep that folding technique gentle but thorough. Also, make sure you tap out those air bubbles after piping.

Fall in Love with Pumpkin Pie Macarons

These Pumpkin Pie Macarons are more than just a dessert—they’re a sweet celebration of fall’s best flavors in a bite-sized, elegant package. Whether you’re baking for a festive gathering or just indulging in a “me-time” treat, these macarons will bring a little extra joy (and maybe a happy dance) to your kitchen. So go ahead, whip up a batch and savor the season, one delightful bite at a time.

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Pumpkin Pie Macarons

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Author: Olivia Hartwellen
Total Time: 1 hour 30 minutes
Yield: 24 macarons
Diet: Vegetarian

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Description

Pumpkin Pie Macarons combine the delicate charm of French macarons with the rich, spiced flavors of classic pumpkin pie. These cozy fall treats feature crisp-chewy macaron shells filled with creamy pumpkin spice frosting, a dollop of vanilla frosting, and a buttery pie crust topper—an elegant, festive dessert perfect for autumn gatherings.

Ingredients

For the Macaron Shells:

Almond meal
Powdered sugar
Egg whites
Granulated sugar
Water
Cream of tartar (or lemon juice)
Orange and brown food coloring (optional)

For the Pie Crust Topping:

All-purpose flour
Coconut oil
Salt
Ice water
Cinnamon-sugar for dusting (optional)

For the Vanilla Frosting Dollop:

Shortening or butter
Confectioners sugar
Vanilla bean seeds
Non-dairy milk
Pinch of salt

For the Pumpkin Spice Frosting:

Shortening or butter
Pumpkin puree
Confectioners sugar
Pumpkin pie spice
Vanilla extract
Pinch of salt

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Instructions

Clean bowl and whisk with vinegar. Sift almond meal and powdered sugar, fold in egg whites, and tint with food coloring.
Cook sugar and water to 248°F. When syrup reaches 200°F, whisk egg whites to soft peaks.
Slowly pour hot syrup into meringue while whipping, until glossy stiff peaks form.
Fold meringue into almond paste until batter falls in ribbons.
Pipe 1.5-inch rounds onto lined baking sheets. Tap to release air bubbles. Rest shells 20-30 minutes.
Bake at 300°F (150°C) for 12-14 minutes. Cool completely.
Prepare pie crust dough, roll out, cut decorative shapes, and bake at 350°F (175°C) until golden.
Make vanilla and pumpkin spice frostings.
Pipe pumpkin frosting onto half the shells. Top with a pie crust cutout and a small vanilla frosting dollop. Dust with pumpkin pie spice.
Sandwich with the remaining macaron shells.

Notes

Use a kitchen scale for precision.

Resting the shells is essential for proper macaron feet.

Store assembled macarons in an airtight container in the fridge for up to 5 days.

Pie crust toppers should be added fresh before serving to maintain crispness.

Freeze shells or assembled macarons for up to 1 month.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: French-American

Pumpkin Pie Macarons: A Cozy Fall Treat in Every Bite