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Pumpkin Patch Macarons – Soft, Chewy, and Perfectly Spiced

Delicate pumpkin macarons with soft, chewy shells and creamy pumpkin filling, perfect for autumn and festive occasions.
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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 macarons
Course: Dessert, Snack
Cuisine: Autumn, French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Shell Ingredients
  • 1 cup almond flour finely ground
  • 1 1/4 cup powdered sugar sifted
  • 3 egg whites room temperature
  • 1/4 cup granulated sugar
  • 1 tsp pumpkin spice
Filling Ingredients
  • 1/4 cup unsalted butter softened
  • 1/4 cup pumpkin puree
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Stand mixer or hand mixer
  • Piping bag with round tip
  • Spatula

Method
 

  1. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
  2. Sift almond flour and powdered sugar together.
  3. Whip egg whites with granulated sugar and pumpkin spice until stiff, glossy peaks form.
  4. Fold almond flour mixture into meringue until batter flows like lava.
  5. Pipe small rounds onto baking sheets. Tap sheets to release air bubbles.
  6. Let shells rest 30–60 minutes until skin forms.
  7. Bake 15–18 minutes. Cool completely before filling.
  8. Beat butter, pumpkin puree, powdered sugar, and vanilla for filling.
  9. Pipe filling onto one shell and sandwich with another. Chill 1 hour before serving.

Notes

Handle macarons gently. Store in airtight container in fridge for up to 5 days; bring to room temperature before serving.