Pumpkin Spice Macarons

Pumpkin Spice Macarons Turquoise

Pumpkin Spice Macarons Turquoise

Pumpkin Spice Macarons Turquoise

Pumpkin Spice Macarons Turquoise

Pumpkin pie flavoured macarons, could it get any better?  The most wonderful, little, luxurious cookie combined with the most inviting, warm, fall flavoured spice. Perfection!

I normally associate macarons with spring because of their pastel colour and dainty berry filling. Even pistachio (arguably the best of all the macaron flavours) is delicate and its mint green colour is perfect for spring baby showers or Easter. Or maybe that’s just me? I suppose the chocolate ganache filled macaron varieties certainly have a heavier feel to them and white macarons are great at winter parties, but I’ve just never associated macarons with fall. Fall is gingersnap, snickerdoodle, spicy oatmeal cookie season with plenty of pecans and caramel chips sprinkled on top, right?!

But these pumpkin spice macarons change everything! Adding extra food colouring and filling them with thick spicy buttercream has created the perfect fall pumpkin cookie.

This is the third recipe in my three part pumpkin spice series.  Click here for the ActiFry Pumpkin Spice Donuts and the Fireball Whisky Pumpkin Pie.  These all would make a great addition to a Thanksgiving dessert table, plus they are husband approved!

The pumpkin spice macaron recipe is simple and easier than you think–I promise. Follow the directions from my Easy French Macarons (It’s Not an Oxymoron) post with the following three additions:

in step three: add a few extra drops of orange food colouring to get a nice dark colour.

in step seven: immediately after taking the cookies out of the oven sprinkle them with pumpkin pie spice and cinnamon. The trick is to sprinkle from quite high above so you get a light dusting of spice on each cookie.

in step eight: instead of jam, fill the macarons with buttercream using the following recipe.

Pumpkin Spice Buttercream Macaron Filling:

0.25 cup pumpkin purée

2 tbsp unsalted room temperature butter

1 tsp pumpkin pie spice

2.5 cups icing sugar

one: cream together the butter and pumpkin purée until smooth.  Add the pumpkin pie spice (use more or less to your preference, I like more!).

two: slowly add the icing sugar until it forms a thick buttercream.

These are good…really good…I dare say these are even better than the classic jam filled macaron.  Give it a try and let me know if you agree!


Cru by Darbie Angell Lauderdale Collection Sugar Bowl: Cru Dinnerware and Bed Bath and Beyond

Camera: Olympus O-MD E-M10 Mark II with 14-42mm IIR lens


6 thoughts on “Pumpkin Spice Macarons

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